Classic Strawberry Shortcake

4.92 from 12 votes

Classic Strawberry Shortcake, made with fresh strawberries, homemade biscuits, and whipped cream is the easiest and most perfect summer dessert!

Prep Time20

Cook Time20

Time for strawberries to mascerate1

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Mixing Bowls

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

Recipe makes 4 servings. Either make two large biscuits and serve half a biscuit or make 4 small biscuits and serve entire biscuit (as shown in pictures).

Nutrition