Easy Strawberry Shortcake
You'll be proud to serve this Strawberry Shortcake at your next gathering with family and friends! Our recipe features fresh strawberries, sweet raspberry preserves, and smooth whipped cream, and our strawberry shortcake is the perfect dessert for spring and summer gatherings. Serve this beautiful, crowd-pleasing dessert at your next gathering. Or treat yourself to one Strawberry Shortcake after dinner!😉😋
Ingredients
- 2 cups all-purpose white flour , spooned, leveled, and sifted, plus more for dusting
- 3 tablespoons cornstarch , leveled off with the back of a knife
- ¼ teaspoon kosher salt
- 1 tablespoon non-aluminum baking powder
- ½ teaspoon baking soda
- 2 tablespoons light brown sugar
- 2 tablespoons granulated white sugar
- 10 tablespoons cold unsalted butter cut into ½ inches pieces
- ¾ buttermilk , buttermilk, heavy cream or whole milk, cold
- 2 teaspoons pure vanilla extract
For the Strawberry:
- 1 pound strawberries , washed, hulled, and split
- 3 tablespoons raspberry preserve or 3 tablespoons granulated sugar
- 1 teaspoon to 1 tablespoon orange liqueur , such as Grand Marnier or pure vanilla extract
For the Whipping Cream:
- 1 cup cold heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon sugar , to taste
Instructions
- Preheat the oven to 425⁰ degrees and line a 13×18 inch baking sheet with baking parchment and set aside.
- In a food processor, add the sifted flour, salt, baking powder, baking soda, and sugars. Pulse to mix. Toss in the pieces of cold butter and process until the mixture resembles a coarse meal.
- In a measuring cup, add the cold buttermilk, salt, and vanilla; stir to combine. Then, pour all at once over the flour mixture and pulse until the dough comes together (don’t process too much!!!). The dough should be moist. Transfer the dough to a lightly floured countertop. Pat the dough gently with your hands into a disk that is roughly 1 inch thick.
- Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2.5-inch diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter as this will prevent the biscuits from rising evenly. Gently fold over any remaining biscuit dough and repeat to take roughly 8 to 10 biscuits total.
- Alternatively, you can lightly flour your hands or lightly wet your hands and form the dough into 8 balls or use a ¼ cup ice cream scooper and drop/ place on the prepared pan 2 inches apart, sprinkle turbinado sugar on each biscuit, and lightly flatten the surface. Bake for about 10 to 12 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
- For the Strawberry: In a medium bowl, combine the strawberries, sugar, and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate.
- For the Whipped cream: Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!
- To serve: Split each biscuit needed and place the bottoms on small plates or bowls. Spoon the strawberries and juices over the bottom half of each shortcake bottom. Place a spoonful of whipped cream in the center of the bottom half and cover with more whipped cream and strawberry. Top with the other biscuit top. Serve the Strawberry Shortcake immediately. Enjoy!
Notes
How to Store & Re-Heat
To store: Strawberry shortcake, wrap it tightly in plastic wrap or store it in an airtight container and refrigerate for up to 2 days. The shortcake and whipped cream may become slightly soggy over time, but the flavor should still be good.
To reheat: The shortcake, you can either microwave it for 10-15 seconds to warm it up or place it in a 350°F oven for a few minutes until it is heated through. Be careful not to overheat the shortcake, or it may become dry and lose its texture.
You can also store the components of the shortcake separately and assemble it just before serving to prevent the shortcake from becoming too soggy. Keep the strawberries and whipped cream in separate containers in the refrigerator, and store the shortcake at room temperature in an airtight container. Then, slice the shortcake and add the strawberries and whipped cream when ready to serve.
Make-Ahead
Strawberry shortcakes can be made ahead of time for convenience. To make ahead, prepare the shortcake according to the recipe, wrap it tightly in plastic wrap, and store it at room temperature for up to one day. The strawberries and whipped cream can also be prepared and stored separately in the refrigerator for up to one day. When you are ready to serve, assemble the shortcake just before serving to prevent the shortcake from becoming too soggy.
To assemble, slice the shortcake horizontally, spoon the strawberries and their juices onto the bottom half, and add whipped cream. Place the top half of the shortcake on top of the whipped cream, and repeat with more strawberries and whipped cream. Garnish with additional sliced strawberries, fresh mint leaves, or powdered sugar, if desired. This make-ahead method allows you to enjoy a delicious dessert without spending too much time in the kitchen.
How to Freeze
To freeze the strawberry shortcake, wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight container. Make sure to remove as much air as possible to prevent freezer burn. Freeze for up to two months. When you're ready to serve, remove the shortcake from the freezer and let it thaw in the refrigerator for a few hours. You can also thaw it at room temperature for about 30 minutes, but keep an eye on it to avoid condensation on the shortcake.
Once the shortcake has thawed, assemble it with fresh strawberries and whipped cream before serving. Note that the texture of the shortcake may be slightly softer after freezing and thawing, but the flavor should still be good.
Notes:
- The less you work the dough, the more tender your biscuits will be.
- If you’re using an ice cream scooper, lightly grease it with cooking spray.
- Feel free to reduce the sugar, salt, and unsalted butter as much as you want from this recipe to fit your dietary needs.
- It is important to use very cold ingredients when working with biscuit dough.
- Try to avoid overworking the dough if possible, as this will affect the rise and texture of the biscuits.
Nutrition Facts
Easy Strawberry Shortcake
Amount per Serving
Calories
142
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
24
mg
8
%
Sodium
128
mg
6
%
Potassium
53
mg
2
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
294
IU
6
%
Vitamin C
11
mg
13
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!