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Classic Strawberry Shortcake, made with fresh strawberries, homemade biscuits, and whipped cream is the easiest and most perfect summer dessert!
Never again will you make this summer dessert recipe with store bought pound cake. Once you make these simple sweet biscuits, this will be your favorite summer recipe ever! Don’t forget to make the homemade whipped cream too.
Why this recipe works:
This is very different than the shortcake I enjoyed growing up. In my youth, processed convenient foods filled every kitchen in the country. Our version was a slice of Sara Lee pound cake smothered in those frozen strawberries packed in sweetened (very sweetened) juice with as much Ready Whip as my plate would hold.
- Homemade is so much better. Always.
- Now, don’t get me wrong – that was freaking delicious. But this recipe is for a homemade shortcake biscuit which is very different than processed pound cake. It’s not nearly as sweet and is indeed very biscuit-like.
- Plus, one cannot beat fresh strawberries – especially ones like these. Look at that deep red! I no longer buy whipped cream in a can anymore. Only the real stuff that gets whipped fresh exists in my house!
The biscuits are everything.
These sweet biscuits are completely unlike flaky biscuits made with butter. You know – the kind that you love to smother with country sausage gravy for a sinful hearty breakfast.
The fat in these shortcakes comes from heavy cream instead of butter. The trick to any biscuit, whether you’re using butter or heavy cream, is to avoid over mixing. As soon as the dry ingredients are able to hold together enough to hold their shape on a baking sheet, they’re done.
If you love homemade this dessert but don’t have heavy cream on hand, you can always use buttermilk and make a buttermilk graham cracker shortcake!
How to make this recipe:
This recipe involves a three step process that involves making the sweetened strawberries, the shortcake biscuits, and the whipped cream.
- To prepare the strawberries you’ll combine them with sugar and lemon zest and allow them to macerate for at least an hour. More info on how and why to do that is below. The strawberries can be prepared up to a day in advance.
- To make the biscuits, you’ll combine the heavy cream with the sifted dry ingredients and mix just enough so that they hold together. You’ll bake them on a baking sheet and allow them to cool before splitting open. I think they taste best on the same day that you cook them.
- To make the whipped cream, combine cold heavy whipping cream with confectioner’s sugar and beat on high speed with an electric mixer. Unless you plan on making stabilized whipped cream by adding a bit of gelatin dissolved in water, you’ll want to hold off on making the whipped cream until you’re about to serve your shortcake and strawberries.
Pictures like the one below leave me speechless. Partly because I cannot find the words to describe such beauty, partly because I’m salivating so much that I’m finding it difficult to talk.
How to prepare strawberries:
- I always prefer to use fresh strawberries if they’re in season. I’m of the opinion that it’s better to indulge in any kind of recipe when the produce in season. It’s usually worth the wait.
- You simply need to hull and slice the berries. No need for a food processor.
- To properly macerate the strawberries, combine them with sugar and lemon zest in a large bowl and allow them to macerate in that sweet citrus juice for at least an hour. I will often allow them to macerate overnight to properly develop their flavors.
- Unless your house is extremely cold, you will need to refrigerate the strawberries to prevent them from spoiling.
Related recipes:
Love Strawberry Dessert Recipes? You will have to try these favorites:
- Strawberry Pretzel Salad {Strawberry Pretzel Dessert}
- Fresh Strawberry Pie
- Strawberry Rhubarb Pie
- Old Fashioned Strawberry Ice Cream
- Strawberry Chocolate Chip Cookies
- Strawberry Marshmallows
- Strawberry Shortcake Poke Cake
- Strawberry Lemonade Baked Donuts
- Coconut Berry Icebox Cake
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Equipment
Ingredients
strawberries:
- 1 pint strawberries hulled and sliced
- 1-2 tablespoons confectioner’s sugar amount depends on sweetness of berries
- 1 tsp lemon zest
shortcake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup heavy cream
whipped cream
- 1 cup heavy cream
- 1 tablespoon confectioner’s sugar
Instructions
- Combine strawberries, sugar, and lemon zest. Allow them to develop flavors in refrigerator for at least an hour, up to overnight.
- To make shortcake, preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Mixture will be very thick. Form two large rounds or four small rounds on an ungreased baking pan (I used a cooking stone) and bake until golden, 15 to 20 minutes. For added crunch and sweetness, you can sprinkle large decorator’s sugar on top of the biscuits, if you have some available, prior to baking. Allow to cool once removed from oven.
- To make the whipped cream, combine the heavy cream and sugar and beat with whisk attachment on high speed until soft peaks form, about 4-7 minutes.
- To assemble shortcake, split biscuit in half. Layer with strawberries in the middle and on top and then top with whipped cream. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally created in May 2016 and has been updated with more fun facts and tidbits for your reading pleasure.
Me encantan sus recetas.
Muy apreciada!
Simplicity and perfection.
I’ve been making your recipe for years and realized I haven’t left a comment. This is my go to shortcake recipe and it’s always a fan favorite. Thank you!
Are the nutritional facts just for the biscuits?
Thanks
Hi Jennifer, the nutritional info is for all of the ingredients including the strawberries and whipped cream. Enjoy!
I made this for the first time. We liked the biscuit part quite a bit. However we found the strawberries had far too strong of a bitter citrus flavor. It’s possible that my lemon zest included too much pith, but it’s also possible that the phrase “zest from one lemon” leaves too much room for variation, and that the directions would be helped by indicating the specific volume of zest required.
Hi Christian, I suppose lemon zest is much like salt in that there’s a lot of personal preference involved in desired quantity. I’ll update the recipe with an amount though. Thanks!