A simple and delicious classic Strawberry Shortcake recipe that’s buttery and flaky, and perfect for Strawberry Shortcake. It’s a go-to recipe you’ll make all season long!
As soon as the strawberries begin to ripen in the fields near my home, I’m planning this Classic Strawberry Shortcake. It just seems to herald in the warm, long, fun days of summer ahead.
And as June turns toward July, I’m still making Strawberry Shortcake. And will until the last strawberries come off the vine. If you have everbearing strawberries growing in your garden, that just prolongs the pleasure.
As old as time, it seems, is this classic summer dessert. Ever so satisfying and ever so easy.
What to Love About These Strawberry Shortcakes
These strawberry shortcakes are so easy, in fact, I don’t even roll and cut out the shortcake dough.
Much like drop biscuits, these shortcakes are made by dropping spoon-filled mounds of dough onto a prepared baking sheet.
By skipping a couple of steps, I find myself making them more often.
Sweetening the Strawberries
In this recipe, you’ll notice I don’t sweeten the berries. However… be sure and taste the berries if you suspect they are a bit underripe or not sweet enough.
To sweeten the berries, sprinkle about 1 teaspoon of sugar over sliced strawberries and let them macerate, or sit, for about 10 minutes. A little sugar goes a long way.
I rarely sweeten my strawberries because my mother never did. And… her mother didn’t either. I’m not sure about my great-grandmother.
Isn’t it crazy how we follow the traditions of our mothers? Even when it’s as simple as sweetening or not sweetening Strawberry shortcakes.
In this case, the strawberries are sweet enough. And when you top these buttery tender shortcakes with freshly whipped, slightly sweetened cream… it’s all the decadence one needs.
Classic Strawberry Shortcake Ingredients
Baking Ingredients: all-purpose flour, sugar, baking powder, salt, and vanilla extract
Refrigerated: 1/2 cup of cold butter, heavy cream, and 1 egg
Strawberries: 1 pint of strawberries
How to Make Strawberry Shortcakes
The complete instructions are in the recipe below, but this is a summary of the steps needed to make the shortcakes.
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- In a bowl whisk together the dry ingredients. Then, cut in the butter. You can do this with a pastry cutter, 2 knives, or even your fingertips, which adds extra air to the flour.
- Then, in a separate bowl, whisk together the eggs, cream, and vanilla. Make a well in the center of the dry ingredients and mix until incorporated. You will want a dough that can be scooped so adjust the flour and cream accordingly.
- Using a large spoon or scoop, drop shortcake dough onto the prepared baking sheet, at least one inch apart. Sprinkling with sparkingly sugar if desired and bake until firm to the touch and golden brown; 10 to 12 minutes.
For the shortcakes:
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1/2 tsp. salt
- 1 stick cold butter, diced (1/2 cup)
- 1/2 to 3/4 cup heavy cream
- 1 egg
- 1/4 teaspoon vanilla
- sparkling sugar (if desired)
For the strawberries:
- 1-pint strawberries washed, hulled and halved
For the whipped cream:
- 3/4 cup heavy cream, well chilled
- 2 tablespoons sugar
- 1/2 tsp. vanilla extract
- Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
- In a bowl whisk together the flour, sugar, baking powder, and salt. Add the butter and toss with flour. Using a pastry cutter, 2 knives... or your fingers, cut in the butter until it resembles coarse crumbs. In a separate bowl, whisk together the egg, cream, and vanilla. Make a well in the center of the flour and pour the egg mixture into the hole. With a spatula mix the ingredients together just until moistened. You want the dough when squeezed to come together. Add additional cream as necessary, 1 tablespoon at a time, to form a soft dough that is wet enough to be dropped from a spoon or scoop.
- Using a large spoon or scoop, drop the shortcake dough onto the prepared baking sheet. A spoonful about 2-3-inches wide should yield about 8 - 10 shortcakes, spaced 1 inch apart. Sprinkle with sparkling sugar if desired. Bake until the shortcakes are firm to the touch and golden-brown, 10 to 12 minutes.
- While the biscuits are cooling on a rack, whip the cream. In a deep bowl, of the bowl of an electric mixer, combine the cream, sugar, and vanilla. Beat on medium-high speed until soft peaks form, about 2 minutes.
- Halve the warm shortcakes horizontally using a serrated knife. Layer with a dollop of whipping cream, topped with fresh strawberries. Cover with the top half of the biscuit, garnish with additional whipping cream, a spoon of strawberry sauce or strawberry jam if desired, and a mint sprig.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 73mgSodium: 399mgCarbohydrates: 37gFiber: 2gSugar: 12gProtein: 5g