How to Make Classic Strawberry Shortcake
Strawberry season is finally upon us. And what better a way to celebrate than with old-fashioned strawberry shortcakes.
A Southern staple, these juicy, heart-shaped fruits spooned over sweet, moist biscuits are a faithful crowd-pleaser. But don't let the thought of making biscuits scare you into buying those pre-packaged spongy cups. Our Classic Strawberry Shortcake recipe is easy to make—no rolling or cutting involved. And the difference in taste is well-worth the tiny bit of extra work.
Because the biscuits freeze well (just be sure to wrap them in foil and a zip-top bag), prebake them in advance and defrost them the morning you plan to serve. This will cut down on some day-of stress if you're entertaining—or allow for a spontaneous homemade treat whenever the urge strikes.
Here is our step-by-step, fool-proof guide to making strawberry shortcake that will wow your guests every time.
- Start by combining two 16-oz. containers of strawberries with a 1/2 cup sugar, and, if desired, a ¼ tsp. almond extract. Cover the berry mixture, and let stand for two hours
- Next, beat 1 cup whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to two hours
- Combine flour, 1/4 cup sugar, and baking powder in a large bowl. Then cut the butter into the flour mixture. There are a few schools of thought on the best way to do this. You can use a pastry blender, if you have one, or two forks until you achieve a crumbly texture. But many pros will tell you that the key to great biscuits is to rub the flour and butter together with your fingertips
- Note: Most people have a tendency to knead too much. As soon as the dough comes together, stop. The mixture is the right consistency when the flour and butter form clumps the size of small peas
- To enhance the flavor, try adding a touch of lemon zest to the dough. This will brighten the flavor of the plain, buttery biscuit and bring out the strawberry flavor, too
- Whisk together 2 large eggs, 8 oz. sour cream, and 1 tsp. vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. Keep an eye on your biscuits while they’re in the oven. Biscuits are best baked in high heat for a short time
- Split shortcakes in half horizontally, and double-up on strawberries. In addition to the fresh berries on top, spread a mix of strawberry jam and chopped fresh mint or homemade strawberry compote onto the cut sides of the bottom shortcake halves
- Top each shortcake with a rounded tablespoon of chilled whipped cream, and cover with sliced strawberries
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For even more ways to cook with sweet and juicy strawberries, check out our Best-Ever Strawberry Recipes. From delicious layer cakes to sweet and savory salads—there's something for everyone in this collection.