Description
Summer Strawberry Shortcake is the ultimate warm-weather dessert. Buttery homemade biscuits are split and layered with juicy macerated strawberries and pillows of fresh whipped cream for a nostalgic treat that’s light and bursting with flavor.
Ingredients
Shortcake Biscuits:
2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
¾ cup heavy cream
1 tsp vanilla extract
Strawberry Filling:
1 ½ lbs fresh strawberries, hulled and sliced
⅓ cup granulated sugar
1 tsp lemon juice
Whipped Cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. In a bowl, toss strawberries with sugar and lemon juice. Let sit 30 minutes.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter until crumbly.
4. Stir in cream and vanilla until just combined. Do not overmix.
5. Turn dough onto a floured surface and gently pat into a ¾-inch thick round. Cut into circles using a biscuit cutter.
6. Place biscuits on the baking sheet and bake for 12–15 minutes until golden brown. Let cool.
7. Whip the cream with powdered sugar and vanilla until soft peaks form.
8. Split each biscuit, layer with strawberries and whipped cream, then top with the other biscuit half.
Notes
For extra flavor, brush biscuit tops with cream and sprinkle with sugar before baking.
Use chilled bowls and beaters for best whipped cream texture.
Strawberries can be prepared in advance and stored in the fridge for up to 1 day.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Summer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 24g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: summer strawberry shortcake, strawberry biscuit dessert, homemade shortcakes