![- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon salt - 1/3 cup granulated sugar - 1/2 cup unsalted butter, cold and cubed - 3/4 cup heavy cream, plus extra for brushing - 1 teaspoon vanilla extract - 1 pound fresh strawberries, hulled and sliced - 2 tablespoons powdered sugar (for strawberries) - Whipped cream (for serving) Gathering fresh, quality ingredients is key to a great strawberry shortcake. I love using ripe strawberries. They should be bright red and firm. This gives the dish a sweet and juicy flavor. The biscuit base needs cold butter. It helps create a flaky texture. Use unsalted butter for better control over the sweetness. Heavy cream adds richness to the biscuits and whipped cream. For the dry ingredients, all-purpose flour is best. The baking powder and baking soda help the biscuits rise. Granulated sugar adds sweetness, while a pinch of salt balances the flavors. When you mix these ingredients, remember to avoid lumps. You can find everything you need at your local grocery store. This recipe is simple and fun to make. It’s perfect for a sunny day or a special gathering. Check out the [Full Recipe] for complete instructions! To start, we need to macerate the strawberries. This means we will draw out their juices. Take one pound of fresh strawberries and hull them. Then slice them into small pieces. Next, sprinkle two tablespoons of powdered sugar over the strawberries in a medium bowl. Gently toss them to coat. Let them sit for 15 to 20 minutes. This waiting time helps create a sweet syrup. Now, let’s make the biscuit dough. First, combine the dry ingredients in a large bowl. You will need two cups of all-purpose flour, one tablespoon of baking powder, one-fourth teaspoon of baking soda, one-half teaspoon of salt, and one-third cup of granulated sugar. Whisk these items together until they blend well. Next, we cut in the butter. Use half a cup of cold, cubed unsalted butter. Add it to the dry mix. Using your fingers or a pastry cutter, work the butter into the flour. Keep mixing until the mixture looks crumbly. You want some small chunks of butter to stay. This helps the biscuits be flaky. Before we bake, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. Now, let’s shape the biscuits. Turn the dough onto a floured surface. Pat it into a rectangle that is about one inch thick. Using a round biscuit cutter, cut out biscuits. You can re-roll any dough scraps to make more biscuits. Before baking, brush the tops with heavy cream. This will help them turn golden. Bake the biscuits for 12 to 15 minutes. They should be lightly golden when done. Once baked, take them out and let them cool for a few minutes. It’s time to assemble our strawberry shortcake! Carefully slice each biscuit in half. On the bottom half, spoon a generous amount of the macerated strawberries, along with some syrup. Then, add a dollop of whipped cream. Place the biscuit top half over the cream. This creates a lovely layered effect. For serving, present the shortcakes on a pretty platter. You can drizzle some strawberry juice over the top. Add some fresh mint leaves for a nice touch. For more details on this recipe, check out the full recipe. Enjoy your sweet treat! To make your shortcake shine, choose ripe strawberries. Look for berries that are bright red, firm, and fragrant. Avoid dull or soft strawberries; they may be overripe. Fresh strawberries are best from late spring to early summer. During this time, you can find them at local farms or farmers' markets. This seasonal availability means you get the sweetest berries. The key to great biscuits is using cold ingredients. Cold butter helps create a flaky texture. Do not let your butter sit out; keep it in the fridge until you need it. When mixing, avoid overmixing the dough. Mix just until the dry and wet ingredients combine. This keeps the biscuits light and fluffy. Serve your strawberry shortcake on a nice platter for a beautiful look. Stack the layers high for a stunning effect. Drizzle some strawberry juice on top for added color. For a final touch, add fresh mint leaves. They not only look great but also add a hint of flavor. Enjoy your dreamy and delicious treat! {{image_4}} You can change up the fruit in your shortcake. Try using peaches or blueberries. Both fruits add a fresh twist to this classic dessert. You can also mix different fruits together. A blend of strawberries, blueberries, and peaches creates a colorful and tasty treat. This mix brings a fun flavor explosion and looks beautiful on the plate. If you want a different topping, try dairy-free whipped cream. There are many great brands available. You can also make your own using coconut cream. For an extra sweet touch, add syrups or sauces. Drizzle chocolate or caramel sauce on top for a rich flavor. You can even use flavored syrups like vanilla or almond for a unique taste. For a gluten-free version, swap out the all-purpose flour. Use almond flour or gluten-free all-purpose flour instead. You might need to adjust the liquid in your dough. Start with a little less, then add more if needed. This change keeps the shortcake soft and delicious. With these tweaks, everyone can enjoy a slice of this dreamy dessert. You might want to store your leftover shortcakes for later. If you have assembled the shortcakes, place them in an airtight container. This helps keep them fresh. Try to eat them within two days for the best taste. The biscuits can become soggy if left too long, so enjoy them quickly. If you have leftover components, store them separately. Keep the biscuits in a sealed bag or container at room temperature. Store the strawberries in the fridge. Make sure they are in a bowl covered with plastic wrap. The cream should also go in the fridge in a separate container. This way, you can assemble fresh shortcakes later. Can you freeze biscuits? Yes, you can freeze biscuits! To do this, bake them first and let them cool completely. Then, wrap each biscuit in plastic wrap. Place them in a freezer bag. They will stay good for about three months. When ready to eat, thaw them in the fridge and reheat them in the oven. Freezing strawberries and cream tips are simple! You can freeze strawberries after washing and slicing them. Place them on a baking sheet in a single layer, then freeze until firm. After that, transfer them to a freezer bag. The cream doesn’t freeze as well. Instead, whip it fresh when you are ready to serve. This keeps your dessert tasty and fluffy. For the full recipe, check the section above! To make strawberry shortcake from scratch, follow these steps: 1. Prepare the strawberries: Slice fresh strawberries and mix them with powdered sugar. Let them sit for 15-20 minutes to create a syrup. 2. Make the biscuit dough: Combine flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until crumbly. Mix in cream and vanilla. 3. Shape and bake: Pat the dough into a rectangle and cut out biscuits. Bake at 425°F for 12-15 minutes. 4. Assemble: Slice biscuits in half. Layer strawberries and whipped cream between the halves. For full details, check the Full Recipe. Yes, you can use frozen strawberries for your shortcake. However, frozen strawberries may change the texture and flavor. They often become softer and release more liquid. This can make the dessert a bit soggy if not handled carefully. To use frozen berries, let them thaw and drain excess liquid before mixing with sugar. Shortcake and cake differ mainly in texture and ingredients. Shortcake is a biscuit-like dessert. It is flaky and crumbly. Cake is fluffy and soft, made with more sugar and eggs. Shortcake often highlights fresh fruit and whipped cream, while cake can have many layers and flavors. Homemade strawberry shortcake is best enjoyed fresh. However, if stored properly, it can last for about 1-2 days. Keep it in the fridge to maintain freshness. To prevent sogginess, store biscuits and toppings separately. This way, you can enjoy a fresh taste with each serving. Making strawberry shortcake is simple and fun. We covered the key ingredients, from fresh strawberries to butter and cream. I shared step-by-step instructions to help you make the biscuits and assemble the dessert. You also learned tips for choosing strawberries and achieving the best texture. Whether you stick to the classic recipe or try new fruits, the joy of strawberry shortcake is always a treat. Use these tips to impress friends or enjoy a sweet moment at home. Now, go ahead and make your own delicious strawberry shortcake!](https://dailydishcraft.com/wp-content/uploads/2025/04/9f49da37-31eb-4e86-a24c-ae1d440e50ec-768x768.webp)
Craving a sweet, fruity delight? Look no further than this Easy Strawberry Shortcake! It’s a dreamy treat that’s simple to make and bursting with flavor. With fresh strawberries and fluffy biscuits, each bite feels like a little slice of heaven. Ready to impress your family and friends with this classic dessert? Dive into this guide to learn the easy steps and secrets for crafting the perfect strawberry shortcake!
Ingredients
List of Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1/3 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup heavy cream, plus extra for brushing
– 1 teaspoon vanilla extract
– 1 pound fresh strawberries, hulled and sliced
– 2 tablespoons powdered sugar (for strawberries)
– Whipped cream (for serving)
Gathering fresh, quality ingredients is key to a great strawberry shortcake. I love using ripe strawberries. They should be bright red and firm. This gives the dish a sweet and juicy flavor. The biscuit base needs cold butter. It helps create a flaky texture. Use unsalted butter for better control over the sweetness. Heavy cream adds richness to the biscuits and whipped cream.
For the dry ingredients, all-purpose flour is best. The baking powder and baking soda help the biscuits rise. Granulated sugar adds sweetness, while a pinch of salt balances the flavors. When you mix these ingredients, remember to avoid lumps.
You can find everything you need at your local grocery store. This recipe is simple and fun to make. It’s perfect for a sunny day or a special gathering.
Check out the [Full Recipe] for complete instructions!
Step-by-Step Instructions
Preparing the Strawberries
To start, we need to macerate the strawberries. This means we will draw out their juices. Take one pound of fresh strawberries and hull them. Then slice them into small pieces. Next, sprinkle two tablespoons of powdered sugar over the strawberries in a medium bowl. Gently toss them to coat. Let them sit for 15 to 20 minutes. This waiting time helps create a sweet syrup.
Making the Biscuit Dough
Now, let’s make the biscuit dough. First, combine the dry ingredients in a large bowl. You will need two cups of all-purpose flour, one tablespoon of baking powder, one-fourth teaspoon of baking soda, one-half teaspoon of salt, and one-third cup of granulated sugar. Whisk these items together until they blend well.
Next, we cut in the butter. Use half a cup of cold, cubed unsalted butter. Add it to the dry mix. Using your fingers or a pastry cutter, work the butter into the flour. Keep mixing until the mixture looks crumbly. You want some small chunks of butter to stay. This helps the biscuits be flaky.
Baking the Biscuits
Before we bake, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. Now, let’s shape the biscuits. Turn the dough onto a floured surface. Pat it into a rectangle that is about one inch thick. Using a round biscuit cutter, cut out biscuits. You can re-roll any dough scraps to make more biscuits.
Before baking, brush the tops with heavy cream. This will help them turn golden. Bake the biscuits for 12 to 15 minutes. They should be lightly golden when done. Once baked, take them out and let them cool for a few minutes.
Assembling the Strawberry Shortcake
It’s time to assemble our strawberry shortcake! Carefully slice each biscuit in half. On the bottom half, spoon a generous amount of the macerated strawberries, along with some syrup. Then, add a dollop of whipped cream. Place the biscuit top half over the cream. This creates a lovely layered effect.
For serving, present the shortcakes on a pretty platter. You can drizzle some strawberry juice over the top. Add some fresh mint leaves for a nice touch. For more details on this recipe, check out the full recipe. Enjoy your sweet treat!
Tips & Tricks
Selecting the Best Strawberries
To make your shortcake shine, choose ripe strawberries. Look for berries that are bright red, firm, and fragrant. Avoid dull or soft strawberries; they may be overripe. Fresh strawberries are best from late spring to early summer. During this time, you can find them at local farms or farmers’ markets. This seasonal availability means you get the sweetest berries.
Achieving the Perfect Biscuit Texture
The key to great biscuits is using cold ingredients. Cold butter helps create a flaky texture. Do not let your butter sit out; keep it in the fridge until you need it. When mixing, avoid overmixing the dough. Mix just until the dry and wet ingredients combine. This keeps the biscuits light and fluffy.
Presentation Tips
Serve your strawberry shortcake on a nice platter for a beautiful look. Stack the layers high for a stunning effect. Drizzle some strawberry juice on top for added color. For a final touch, add fresh mint leaves. They not only look great but also add a hint of flavor. Enjoy your dreamy and delicious treat!
{{image_4}}
Variations
Different Fruit Options
You can change up the fruit in your shortcake. Try using peaches or blueberries. Both fruits add a fresh twist to this classic dessert. You can also mix different fruits together. A blend of strawberries, blueberries, and peaches creates a colorful and tasty treat. This mix brings a fun flavor explosion and looks beautiful on the plate.
Alternate Toppings
If you want a different topping, try dairy-free whipped cream. There are many great brands available. You can also make your own using coconut cream. For an extra sweet touch, add syrups or sauces. Drizzle chocolate or caramel sauce on top for a rich flavor. You can even use flavored syrups like vanilla or almond for a unique taste.
Gluten-Free Version
For a gluten-free version, swap out the all-purpose flour. Use almond flour or gluten-free all-purpose flour instead. You might need to adjust the liquid in your dough. Start with a little less, then add more if needed. This change keeps the shortcake soft and delicious. With these tweaks, everyone can enjoy a slice of this dreamy dessert.
Storage Info
Best Practices for Storing Leftovers
You might want to store your leftover shortcakes for later. If you have assembled the shortcakes, place them in an airtight container. This helps keep them fresh. Try to eat them within two days for the best taste. The biscuits can become soggy if left too long, so enjoy them quickly.
If you have leftover components, store them separately. Keep the biscuits in a sealed bag or container at room temperature. Store the strawberries in the fridge. Make sure they are in a bowl covered with plastic wrap. The cream should also go in the fridge in a separate container. This way, you can assemble fresh shortcakes later.
Freezing Options
Can you freeze biscuits? Yes, you can freeze biscuits! To do this, bake them first and let them cool completely. Then, wrap each biscuit in plastic wrap. Place them in a freezer bag. They will stay good for about three months. When ready to eat, thaw them in the fridge and reheat them in the oven.
Freezing strawberries and cream tips are simple! You can freeze strawberries after washing and slicing them. Place them on a baking sheet in a single layer, then freeze until firm. After that, transfer them to a freezer bag. The cream doesn’t freeze as well. Instead, whip it fresh when you are ready to serve. This keeps your dessert tasty and fluffy.
For the full recipe, check the section above!
FAQs
How do you make strawberry shortcake from scratch?
To make strawberry shortcake from scratch, follow these steps:
1. Prepare the strawberries: Slice fresh strawberries and mix them with powdered sugar. Let them sit for 15-20 minutes to create a syrup.
2. Make the biscuit dough: Combine flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until crumbly. Mix in cream and vanilla.
3. Shape and bake: Pat the dough into a rectangle and cut out biscuits. Bake at 425°F for 12-15 minutes.
4. Assemble: Slice biscuits in half. Layer strawberries and whipped cream between the halves.
For full details, check the Full Recipe.
Can I use frozen strawberries?
Yes, you can use frozen strawberries for your shortcake. However, frozen strawberries may change the texture and flavor. They often become softer and release more liquid. This can make the dessert a bit soggy if not handled carefully. To use frozen berries, let them thaw and drain excess liquid before mixing with sugar.
What is the difference between shortcake and cake?
Shortcake and cake differ mainly in texture and ingredients. Shortcake is a biscuit-like dessert. It is flaky and crumbly. Cake is fluffy and soft, made with more sugar and eggs. Shortcake often highlights fresh fruit and whipped cream, while cake can have many layers and flavors.
How long does homemade strawberry shortcake last?
Homemade strawberry shortcake is best enjoyed fresh. However, if stored properly, it can last for about 1-2 days. Keep it in the fridge to maintain freshness. To prevent sogginess, store biscuits and toppings separately. This way, you can enjoy a fresh taste with each serving.
Making strawberry shortcake is simple and fun. We covered the key ingredients, from fresh strawberries to butter and cream. I shared step-by-step instructions to help you make the biscuits and assemble the dessert. You also learned tips for choosing strawberries and achieving the best texture. Whether you stick to the classic recipe or try new fruits, the joy of strawberry shortcake is always a treat. Use these tips to impress friends or enjoy a sweet moment at home. Now, go ahead and make your own delicious strawberry shortcake!
![- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon salt - 1/3 cup granulated sugar - 1/2 cup unsalted butter, cold and cubed - 3/4 cup heavy cream, plus extra for brushing - 1 teaspoon vanilla extract - 1 pound fresh strawberries, hulled and sliced - 2 tablespoons powdered sugar (for strawberries) - Whipped cream (for serving) Gathering fresh, quality ingredients is key to a great strawberry shortcake. I love using ripe strawberries. They should be bright red and firm. This gives the dish a sweet and juicy flavor. The biscuit base needs cold butter. It helps create a flaky texture. Use unsalted butter for better control over the sweetness. Heavy cream adds richness to the biscuits and whipped cream. For the dry ingredients, all-purpose flour is best. The baking powder and baking soda help the biscuits rise. Granulated sugar adds sweetness, while a pinch of salt balances the flavors. When you mix these ingredients, remember to avoid lumps. You can find everything you need at your local grocery store. This recipe is simple and fun to make. It’s perfect for a sunny day or a special gathering. Check out the [Full Recipe] for complete instructions! To start, we need to macerate the strawberries. This means we will draw out their juices. Take one pound of fresh strawberries and hull them. Then slice them into small pieces. Next, sprinkle two tablespoons of powdered sugar over the strawberries in a medium bowl. Gently toss them to coat. Let them sit for 15 to 20 minutes. This waiting time helps create a sweet syrup. Now, let’s make the biscuit dough. First, combine the dry ingredients in a large bowl. You will need two cups of all-purpose flour, one tablespoon of baking powder, one-fourth teaspoon of baking soda, one-half teaspoon of salt, and one-third cup of granulated sugar. Whisk these items together until they blend well. Next, we cut in the butter. Use half a cup of cold, cubed unsalted butter. Add it to the dry mix. Using your fingers or a pastry cutter, work the butter into the flour. Keep mixing until the mixture looks crumbly. You want some small chunks of butter to stay. This helps the biscuits be flaky. Before we bake, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. Now, let’s shape the biscuits. Turn the dough onto a floured surface. Pat it into a rectangle that is about one inch thick. Using a round biscuit cutter, cut out biscuits. You can re-roll any dough scraps to make more biscuits. Before baking, brush the tops with heavy cream. This will help them turn golden. Bake the biscuits for 12 to 15 minutes. They should be lightly golden when done. Once baked, take them out and let them cool for a few minutes. It’s time to assemble our strawberry shortcake! Carefully slice each biscuit in half. On the bottom half, spoon a generous amount of the macerated strawberries, along with some syrup. Then, add a dollop of whipped cream. Place the biscuit top half over the cream. This creates a lovely layered effect. For serving, present the shortcakes on a pretty platter. You can drizzle some strawberry juice over the top. Add some fresh mint leaves for a nice touch. For more details on this recipe, check out the full recipe. Enjoy your sweet treat! To make your shortcake shine, choose ripe strawberries. Look for berries that are bright red, firm, and fragrant. Avoid dull or soft strawberries; they may be overripe. Fresh strawberries are best from late spring to early summer. During this time, you can find them at local farms or farmers' markets. This seasonal availability means you get the sweetest berries. The key to great biscuits is using cold ingredients. Cold butter helps create a flaky texture. Do not let your butter sit out; keep it in the fridge until you need it. When mixing, avoid overmixing the dough. Mix just until the dry and wet ingredients combine. This keeps the biscuits light and fluffy. Serve your strawberry shortcake on a nice platter for a beautiful look. Stack the layers high for a stunning effect. Drizzle some strawberry juice on top for added color. For a final touch, add fresh mint leaves. They not only look great but also add a hint of flavor. Enjoy your dreamy and delicious treat! {{image_4}} You can change up the fruit in your shortcake. Try using peaches or blueberries. Both fruits add a fresh twist to this classic dessert. You can also mix different fruits together. A blend of strawberries, blueberries, and peaches creates a colorful and tasty treat. This mix brings a fun flavor explosion and looks beautiful on the plate. If you want a different topping, try dairy-free whipped cream. There are many great brands available. You can also make your own using coconut cream. For an extra sweet touch, add syrups or sauces. Drizzle chocolate or caramel sauce on top for a rich flavor. You can even use flavored syrups like vanilla or almond for a unique taste. For a gluten-free version, swap out the all-purpose flour. Use almond flour or gluten-free all-purpose flour instead. You might need to adjust the liquid in your dough. Start with a little less, then add more if needed. This change keeps the shortcake soft and delicious. With these tweaks, everyone can enjoy a slice of this dreamy dessert. You might want to store your leftover shortcakes for later. If you have assembled the shortcakes, place them in an airtight container. This helps keep them fresh. Try to eat them within two days for the best taste. The biscuits can become soggy if left too long, so enjoy them quickly. If you have leftover components, store them separately. Keep the biscuits in a sealed bag or container at room temperature. Store the strawberries in the fridge. Make sure they are in a bowl covered with plastic wrap. The cream should also go in the fridge in a separate container. This way, you can assemble fresh shortcakes later. Can you freeze biscuits? Yes, you can freeze biscuits! To do this, bake them first and let them cool completely. Then, wrap each biscuit in plastic wrap. Place them in a freezer bag. They will stay good for about three months. When ready to eat, thaw them in the fridge and reheat them in the oven. Freezing strawberries and cream tips are simple! You can freeze strawberries after washing and slicing them. Place them on a baking sheet in a single layer, then freeze until firm. After that, transfer them to a freezer bag. The cream doesn’t freeze as well. Instead, whip it fresh when you are ready to serve. This keeps your dessert tasty and fluffy. For the full recipe, check the section above! To make strawberry shortcake from scratch, follow these steps: 1. Prepare the strawberries: Slice fresh strawberries and mix them with powdered sugar. Let them sit for 15-20 minutes to create a syrup. 2. Make the biscuit dough: Combine flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until crumbly. Mix in cream and vanilla. 3. Shape and bake: Pat the dough into a rectangle and cut out biscuits. Bake at 425°F for 12-15 minutes. 4. Assemble: Slice biscuits in half. Layer strawberries and whipped cream between the halves. For full details, check the Full Recipe. Yes, you can use frozen strawberries for your shortcake. However, frozen strawberries may change the texture and flavor. They often become softer and release more liquid. This can make the dessert a bit soggy if not handled carefully. To use frozen berries, let them thaw and drain excess liquid before mixing with sugar. Shortcake and cake differ mainly in texture and ingredients. Shortcake is a biscuit-like dessert. It is flaky and crumbly. Cake is fluffy and soft, made with more sugar and eggs. Shortcake often highlights fresh fruit and whipped cream, while cake can have many layers and flavors. Homemade strawberry shortcake is best enjoyed fresh. However, if stored properly, it can last for about 1-2 days. Keep it in the fridge to maintain freshness. To prevent sogginess, store biscuits and toppings separately. This way, you can enjoy a fresh taste with each serving. Making strawberry shortcake is simple and fun. We covered the key ingredients, from fresh strawberries to butter and cream. I shared step-by-step instructions to help you make the biscuits and assemble the dessert. You also learned tips for choosing strawberries and achieving the best texture. Whether you stick to the classic recipe or try new fruits, the joy of strawberry shortcake is always a treat. Use these tips to impress friends or enjoy a sweet moment at home. Now, go ahead and make your own delicious strawberry shortcake!](https://dailydishcraft.com/wp-content/uploads/2025/04/9f49da37-31eb-4e86-a24c-ae1d440e50ec-250x250.webp)
