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–+ servings
Homemade strawberry shortcake topped with fresh strawberries and whipped cream

Strawberry Shortcake

A quick and easy dessert featuring tender, flaky biscuits layered with delicious macerated strawberries and whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar Reductions can be made for less sweetness.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Chill in the fridge until ready.
  • 1 cup heavy whipping cream Substitute half-and-half plus 2 tablespoons melted butter for a denser texture.
For the Strawberries
  • 2 cups fresh strawberries, sliced Toss with powdered sugar for sweetness.
  • 1/4 cup powdered sugar For macerating strawberries.
  • Whipped cream For serving, either store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly flour it.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter and cut it into the dry mix until it looks like coarse crumbs with pea-sized pieces.
  4. Pour in the heavy cream and stir just until the dough comes together, stopping as soon as it holds.
  5. Turn the dough onto a lightly floured surface; gently press or fold it a few times.
  6. Pat or roll the dough out to about 1 inch thick and use a biscuit cutter to stamp out rounds.
  7. Arrange the biscuit rounds on the baking sheet, leaving a little space between them.
Baking and Assembly
  1. Bake biscuits for 12 to 15 minutes until golden brown on top.
  2. While biscuits cool slightly, toss sliced strawberries with powdered sugar and let sit to macerate for at least 10 minutes.
  3. To assemble, slice each shortcake in half horizontally.
  4. Spoon macerated strawberries and juices onto the bottom half, dollop or pipe whipped cream, then place the top half.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 310mgFiber: 2gSugar: 16g

Notes

Serve shortcakes warm for the best flavor. Shortcakes are best eaten the day they’re made. Store in an airtight container for up to 24 hours; assemble strawberries and cream just before serving.

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