Description
This Strawberry Shortcake (Spring Favorite) is the ultimate warm-weather dessert: tender, buttery shortcake biscuits piled high with juicy macerated strawberries and fluffy vanilla whipped cream. It’s a classic spring dessert recipe that’s easy enough for weeknights but pretty enough for brunch, Easter gatherings, baby showers, and picnics. Expect bright berry flavor, a buttery crumb, and a creamy finish in every bite—make a shortcake bar and let everyone build their own!
Ingredients
Scale
- For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (plus more to taste)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon lemon juice (optional)
- Pinch of salt
- For the Shortcake Biscuits
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup cold heavy cream (or buttermilk), plus more for brushing
- Coarse sugar, for topping (optional)
- For the Whipped Cream
- 1 1/2 cups cold heavy cream
- 2–3 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Macerate strawberries: Toss sliced strawberries with sugar, pinch of salt, lemon zest, and lemon juice. Let sit 20–45 minutes, stirring once or twice.
- Make biscuit dough: In a large bowl, whisk flour, baking powder, sugar, and salt.
- Cut in butter: Add cold butter cubes and cut in with a pastry cutter or fingertips until pea-sized pieces remain.
- Add cream: Pour in cold heavy cream (or buttermilk) and stir gently just until a shaggy dough forms. Do not overmix.
- Fold for layers: Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, fold in half, rotate, and pat again. Repeat 2–3 times.
- Cut biscuits: Pat to 1-inch thickness. Cut into 2.5–3 inch rounds or squares. Place biscuits close together on the baking sheet.
- Top and bake: Brush biscuit tops with a little cream and sprinkle with coarse sugar. Bake 12–15 minutes until tall and deeply golden.
- Whip cream: In a cold bowl, whip heavy cream, powdered sugar, and vanilla to soft or medium peaks.
- Assemble: Split biscuits. Spoon strawberries and syrup over bottom halves, add whipped cream, cap with tops, and finish with extra berries and cream.
- Serve immediately: Enjoy while biscuits are fresh and berries are juicy.
Notes
- Keep everything cold for the best rise: cold butter + hot oven = flaky layers.
- Don’t twist the biscuit cutter—press straight down so the shortcakes rise evenly.
- Make-ahead: Bake biscuits up to 1 day ahead (store airtight). Macerate berries up to 24 hours ahead. Whip cream right before serving (or stabilize with 1 tsp cornstarch).
- If strawberries are very juicy, reduce the syrup briefly in a small pan to thicken, then cool before using.
- Soft whipped cream melts into the berries; medium peaks hold shape longer for parties.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 24g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Strawberry Shortcake (Spring Favorite), strawberry shortcake, shortcake biscuits, spring dessert, fresh strawberries, whipped cream dessert