Celebrate strawberry season with these classic strawberry shortcakes! Enjoy your sweet shortcake biscuits straight out of the oven with fresh strawberries and homemade whipped cream!
It’s strawberry season, which means it’s time for strawberry desserts! In my opinion, one of the best ways to celebrate strawberry season is with the classic strawberry shortcake – a sweet biscuit topped with a heaping spoonful of whipped cream and plenty of fresh strawberries!
Strawberry shortcakes are one of the easiest things to bake both in terms of ingredients and effort. There are only a few things to keep in mind. Most importantly, we don’t want to overwork the dough. Just combine the ingredients so that they form into a ball. Overworked dough will result in a less crumbly texture that becomes chewier and starts to resemble bread. Another thing to keep in mind is that we want flecks of butter in the dough. Usually the dough comes together so fast that the butter doesn’t have the time to melt. But if it is really warm in your kitchen you can let your dough cool down in a refrigerator between steps. I also prefer to put the butter in the freezer shortly before starting this recipe.
Once the shortcakes are done, you can top them with a dollop of whipped cream and sliced strawberries. Using store bought whipped cream is easy and convenient, but if you have the time you can upgrade your shortcakes by using homemade cream like in this recipe!
- flour 350 g (3 c)
- sugar 50 g (¼ c)
- salt 1 tsp
- baking powder* 2 tbsp
- butter 110 g (1 stick)
- (plus extra for greasing)
- milk 250 ml (1 c)
- strawberries 300 g (10 oz)
- sugar 1 tbsp
- whipped cream
- To prepare the toppings, hull and slice the strawberries. Gently mix the strawberries with 1 tablespoon sugar* and store in the refrigerator.
- If making homemade whipped cream, prepare according to instructions.
- Preheat the oven to 400 F (200 C).
- Mix flour, sugar, salt and baking powder in a bowl.
- Cut the butter into cubes and add to the bowl.
- Incorporate the butter into the mixture with a fork or pastry cutter. Then rub the mixture between your fingers until coarse crumbs form. Alternatively, use a food processor: add the ingredients into the food processor and pulse until coarse crumbs form.
- Add milk to the mixture and stir with a spoon until just combined.
- Roll out the dough on a lightly floured surface to a thickness of ⅔ inch (1.5 cm).
- Cut the dough into 3-inch circles (7.5 cm). Roll out the leftover dough and cut again.
- Place the cut biscuits on a greased baking tray so that their sides are touching.
- Bake for 10-15 minutes or until slightly golden brown.
- Remove from the oven and let cool.
- To serve, cut each shortcake in half and top with a spoonful of cream and strawberries.
- baking powder: I prefer to use aluminum-free baking powder, especially when the recipe calls for a large quantity; otherwise the powder can affect the taste
strawberries: if you'd like your strawberries more on the syrupy side, you can add extra sugar and allow them to sit for a few hours or even overnight, which will result in the strawberries softening and releasing more juice
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