Classic homemade shortbread biscuits with fresh strawberries and sweet whipped cream come together. They make the best strawberry shortcakes you have ever had.
Enjoy the sweet taste of these easy Classic Strawberry Shortcakes. They’re fun to prepare and taste amazing!
Strawberry Shortcake Recipe
Take a classic dessert and prepare it your way with this fun and simple Classic Strawberry Shortcake recipe. In less than two hours, you’ll have the most flavorful and delicious shortcakes with strawberries and a whipped cream topping that you’ll enjoy devouring!
Not only are these perfect as a quick snack or dessert, but you can also enjoy these biscuits with strawberries and whipped cream for breakfast when you want something sweet and fulfilling early in the morning.
Why You’ll Love This Strawberry Shortcake Recipe
- It’s a simple recipe. You can prepare the ingredients in about 45 minutes and cook these shortcakes for roughly 15 minutes!
- These shortcakes taste incredible. If you’re in the mood for something sweet, and you love strawberries, this is the recipe for you.
- When you follow this recipe, you’ll have enough to serve up to six people, which is perfect if you have a small family that you’d like to feed with these shortcakes.
Can I use frozen strawberries for this recipe?
It’s best to use fresh strawberries. However, if you need to use the frozen kind, be sure to thaw them beforehand. You’ll also need to roll them in a clean towel to remove any excess liquid from them.
Do I need to clean the strawberries?
It’s a good idea to clean your strawberries beforehand. The easiest way to do that is to place them in a large straining bowl and rinse them under the faucet for several minutes. Place the strawberries in a separate dry bowl and wipe off any remaining water before you begin using them to make your Classic Strawberry Shortcakes.
Chocolate version of the whipped cream
If you love the taste of chocolate and would rather use chocolate whipped cream, feel free to combine your cold heavy cream with sugar, vanilla, and a bit of unsweetened cocoa powder, or chocolate syrup.
You may need to adjust the amount of each ingredient to achieve the perfect consistency, but the chocolate whipped cream will taste just as good with your strawberries and shortcakes.
Can I make this with other fruits?
You definitely can make this with other fruits. While this recipe is for a classic strawberry shortcake treat, you can always add other fruits to it. Try raspberries, or blueberries and blackberries, like I did in these Mixed Berry Shortcakes.
Recipe Notes & Tips
- Use a potato masher to crush half of your strawberries. If you don’t have a potato masher, you can use the back of a fork or spoon to get the job done!
- Allow your bowl of strawberries to sit for a minimum of 30 minutes once you’ve added the sugar to them. The natural sugars from the fruit pair well with the granulated sugar, soaking into one another to create the most amazing taste.
- Let your biscuits cool on a wire rack for at least 10 minutes before attempting to slice them in half and add your other ingredients, such as the strawberries and the whipped cream. If you touch them too soon, not only do you risk burning your fingers, but your biscuits will likely start falling apart, crumbling in your hands!
Looking for more strawberry treats? I’ve got you covered.
Ingredients
- 2 pounds strawberries
- 6 tablespoons sugar
For the Biscuits
- 2 cups flour
- 5 tablespoons sugar divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter cold
- 1/2 cup milk
- 1 egg
- 1 egg white
For the Whipped Cream
- 1 cup heavy cream cold
- 1 tablespoon sugar
- 1 teaspoon vanilla
Instructions
Prepare the Strawberries
- Clean, hull and slice the strawberries and put them into a large bowl. Crush half the strawberries with a potato masher or the back of the fork and toss in with the reserved sliced strawberries with the sugar. Set the bowl aside for at least 30 minutes to allow the sugar to dissolve and the strawberries to release their juice.
Make the Biscuits
- Preheat the oven to 425° F (220° C) . Line a baking sheet with parchment paper.
- In a food processor, pulse the flour, 3 tablespoons sugar, baking powder, and salt three times just to mix them up.
- Slice the butter into 1/2 inch pieces and add to the food processor. Pulse until the mixture resembles coarse sand. About 15 – 20 pulses. Transfer to a large bowl.
- In a small bowl, whisk the milk and egg together. Pour this into the flour mixture and stir until large clumps form. Knead with your hands until the dough comes together.
- Divide the dough into six equal parts. Roll each section and then pat down to about 3/4" tall and place them on the prepared baking sheet.
- Brush the tops of the biscuits with the egg white, then sprinkle on the remaining granulated sugar.
- Bake for 12 – 14 minutes. The biscuits should be golden brown on top. Remove from the oven and cool on a wire rack for 10 minutes.
Make the Whipped Cream
- When you are ready to serve your shortcakes, whisk your heavy cream, sugar, and vanilla with a stand mixer or hand mixer. Whip until soft peaks form.
- Assemble your shortcakes. Split the biscuit in half. Spoon the strawberries over the bottom biscuit, top with whipped cream, and add the top of the biscuit like a sandwich.
Notes
Nutrition
Nutrition information isn’t always accurate.
Recipe Video
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