|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 19g||96%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 3g||9%|
|Total Sugars 22g|
|Vitamin C 52mg||259%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are a few different versions of strawberry shortcake, with some recipes using sponge cake as the base while others use buttery biscuits. This Southern-style recipe is a classic dessert that the whole family will love. Nothing signals the beginning of summer like strawberries piled high on split biscuits with fresh whipped cream.
This old-fashioned strawberry shortcake is a delicious warm-weather dessert to make for a weekend treat or special occasion. You can quickly toss the strawberries with sugar and make the whipped cream an hour ahead of time, make and serve dinner, and whip up the biscuits so they're fresh and hot in just minutes. It's impressive enough for guests but quick and easy enough for any time. And while the biscuits are an important part, the real star is the berries. Make sure to use fresh, ripe, juicy strawberries for the very best flavor.
This recipe is for individual shortcakes and makes three-inch biscuits. You may cut the biscuits with a smaller cutter for smaller portions and more servings. Split them open and serve them warm with good-quality, fresh strawberries and fluffy whipped cream at your next barbecue or summer gathering.
For the Filling and Topping:
1 quart strawberries
1/3 cup sugar
1 1/2 cups whipping cream, or non-dairy whipped topping
2 to 3 tablespoons confectioners' sugar
Fresh mint sprigs, for garnish, optional
For the Biscuits:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces (8 tablespoons) unsalted butter, chilled, plus more for buttering the biscuits
2/3 to 3/4 cup half-and-half, milk, or cream
Steps to Make It
Gather the ingredients.
Rinse the strawberries under cold water and drain well.
Hull and slice the berries and place them in a bowl.
Sprinkle with the 1/3 cup of sugar. Cover and let stand at room temperature for about 1 hour.
In another bowl, beat the whipping cream until foamy. Add 2 to 3 tablespoons of powdered sugar, as desired, and continue beating until the cream holds soft peaks. Cover and refrigerate until serving time.
Preheat the oven to 425 F. Set the rack in the center of the oven. Line a baking sheet with parchment paper or buttered foil.
In a food processor or mixing bowl, combine the flour, 3 tablespoons sugar, baking powder, and salt. Blend well.
Cut the butter into about 8 pieces and add to the mixture.
Pulse in the food processor or blend with a pastry cutter or your fingertips until the mixture resembles coarse meal. It should still have a few pea-sized chunks of butter left in the mixture.
Transfer the mixture to a large bowl and make a well in the center. With a fork, stir in the half-and-half or milk just until the dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough rest in the bowl for a minute.
Turn the dough out onto a lightly floured surface. Gently knead or fold the dough over on itself 2 or 3 times, just until it is holding together and is less sticky.
Gently pat the dough into a 6 x 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Or make smaller (2- or 2 1/2-inch) biscuits if you would like a few more servings.
Arrange the biscuits on the prepared baking sheet. Brush the biscuits with some milk or cream and sprinkle the tops with some sugar, if desired.
Bake the biscuits in the preheated oven for 10 to 15 minutes, until risen and golden brown.
Remove the hot biscuits to a platter and split each horizontally with a serrated knife.
Butter the cut sides of the hot biscuits and then top with about 1/3 cup of berry mixture and some of the chilled whipped cream. Replace the tops and top with a tablespoon or so of berries and more whipped cream. Garnish with mint leaves, if desired.
Serve and enjoy.
How to Store
- Strawberry shortcake is best eaten and served fresh.
- Leftover biscuits can be stored for a day or two in an airtight container. Toast them in an oven or toaster oven a bit before serving.
- The biscuits can also be frozen once cooled. Store in an airtight container for up to a month and defrost in the fridge before reheating.
- For flaky, soft biscuits, work the dough as little as possible.
- Avoid twisting the biscuit cutter since it can inhibit the biscuits' rise.
- If you don't have a biscuit cutter, use a sharp knife to cut the biscuit dough into squares.
- While strawberry shortcake is the most well-known shortcake, you can swap out the fruit for fresh raspberries or sliced peaches. If your fruit is especially sweet, reduce the sugar; if your fruit is tart, increase the sugar.
- For an even quicker version, make strawberry shortcake using a baking mix.
When are strawberries in season?
Strawberry season varies depending on your location and the year's growing conditions. In warmer climates in the Northern hemisphere, peak strawberry season runs April through June; in cooler climates, strawberries are often harvested in May through July or August.
What Is Shortcake?
In America, shortcake refers to two things: small, biscuit-like cakes and the dessert made using these cakes, often including strawberries or another fruit and whipped cream. Sometimes, the dessert is made using sponge cake instead of biscuits. In the U.K., shortcake refers to a biscuit that's similar to shortbread.