Strawberry Shortcake

Classic Strawberry Shortcake is a small, layered cake featuring fluffy crumbly biscuits, a fresh strawberry filling, and homemade whipped cream. It tastes as good as it looks. Plus, it’s a lot easier to make than you think!

Ingredients

To make this delicious Strawberry Shortcake, you will need the following ingredients (full measurements in recipe card below :)

• flour - all-purpose flour is perfect for making biscuits as it results in a light and fluffy texture. You can substitute it with gluten-free flour if needed.
• sugar - we use white granulated sugar for the sweetness in this recipe. You can substitute with coconut sugar or brown sugar as well.
• baking powder + baking soda - these leavening agents help the biscuits rise and become light and fluffy.
• salt
• unsalted butter - it is very important to use cold butter when it comes to making flaky biscuits. And shredding the butter makes it easier to incorporate into the dough.
• buttermilk - buttermilk adds tanginess and tenderness to the biscuits. You can substitute it with regular milk or a non-dairy alternative.
• vanilla - this adds a subtle vanilla flavor to the biscuits. You can use other extracts like almond or lemon for a different flavor.
• heavy cream - we brush some heavy cream onto the biscuits before baking to help it develop a golden crust. We also use cream to make homemade whipped cream.
• coarse sugar - this is optional for sprinkling on top of the biscuits to add extra sweetness and a crunchy texture.
• strawberries - fresh, ripe strawberries are the star of this dessert. Look for bright red berries that are firm and plump.
• whipped cream - we make homemade whipped cream using heavy cream, confectioners’ sugar, and vanilla. You can also use store-bought whipped cream — whatever is more convenient!

Necessary Equipments

You will also need the following tools and equipment:

• measuring cups and spoons
• food processor (if using)
• mixing bowls
• box grater (if using)
• rolling pin
• 3-inch round cookie cutter
• large baking sheet
• parchment paper

Instructions

HOW TO MAKE THE BEST STRAWBERRY SHORTCAKE

1. Make the dough. In a food processor, add flour, sugar, baking powder, salt, and baking soda, then pulse multiple times to combine well. Remove the blade and add the grating or shredding attachment to the food processor, then shred the butter into the bowl. Remove the grating attachment and replace with the blade, then pulse again a few times to mix butter shreds into the dry ingredients. Transfer to a large mixing bowl.
2. Alternatively, in a large mixing bowl, add flour, sugar, baking powder, salt, and baking soda. Whisk to combine. Then, use a box grater to shred the butter, then toss it into the dry ingredients to combine.

3. Add wet ingredients. Place the buttermilk into a liquid measuring cup or small mixing bowl. Stir the vanilla into the buttermilk, then slowly drizzle the mixture into the mixing bowl of combined ingredients, while simultaneously tossing with a fork to combine.
4. Form dough. After all the buttermilk has been added, use your hands to knead the dough a few times inside the bowl until a shaggy, but-holding-together dough forms.

5. Roll and pat dough. Turn the dough out onto a floured work surface and roll and pat into a long rectangle, about 1-inch thick. Fold the dough into thirds, then roll and pat out again to be about 1-inch thick.

6. Cut out shortcakes. Cut the shortcakes out using a 3-inch round cookie cutter and transfer the shortcakes onto a large baking sheet lined with parchment paper. Repeat with any leftover scraps to make more shortcakes (repeating from step 7). Place the baking sheet into the fridge for 30 minutes.

7. Bake. Remove the shortcakes from the fridge. Brush the tops with heavy cream and sprinkle with coarse sugar. Place into the oven and bake in a 400F preheated oven for about 20-22 minutes, or until the tops begin to turn golden and the bottoms look golden brown.

PREPARING FILLING

1. Prepare strawberry filling. In a large mixing bowl, add strawberries and sugar, and toss well to coat. Allow the strawberries to macerate in the fridge for 30 minutes.

2. Prepare whipped cream layer. In another large mixing bowl, prepare the whipped cream by adding the heavy cream, confectioners sugar, and vanilla. Beat with a whisk or electric hand mixer until medium-peaks are achieved. Keep cold in the refrigerator until ready to serve.

FINALLY, ASSEMBLE THE STRAWBERRY SHORTCAKE

While the shortcakes are still warm, split them apart at their centres, or alternatively use a knife to cut them in half. Layer in the strawberries and whipped cream. You can scoop up some of the sauce that forms at the bottom of the bowl of macerated strawberries and pour on top. Serve immediately.

STORING AND FREEZING INSTRUCTIONS

MAKE AHEAD

You can make the different parts of the strawberry shortcake in advance and store separately in airtight containers. The strawberry shortcake will last for one day in an airtight container in the fridge, and the whipped cream and cake will last separately in the fridge for up to four days. The macerated strawberries are best enjoyed within one day.

HOW TO STORE

It is best to enjoy strawberry shortcake immediately or up to 4 hours after preparing it. If you have leftovers that you can to store, transfer to an airtight container and refrigerate for up to one day. Note that the longer you store it, the more the texture will change and get soggy from the strawberry juices. If you are planning to have leftovers, I recommend storing the components separately and just assembling what you will eat.

HOW TO FREEZE

You can freeze the biscuit portion of the strawberry shortcake, wrapped tightly in plastic cling wrap and then placed in an airtight container or freezer bag for up to 3 months. I do not recommend freezing the strawberry filling or whipped cream as the texture will change.