Classic Strawberry Shortcake

5 from 7 votes

Classic Strawberry Shortcake

Light and sweet, this classic strawberry shortcake recipe is perfect for summer! It's simple, beautiful, and incredibly delicious.

Prep Time20

Cook Time14

Total Time34

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 pints strawberries, rinsed, hulled, and quartered
¼ cup granulated sugar
4 cups all-purpose flour
4 tablespoons granulated sugar
¼ teaspoon salt
5 teaspoons baking powder
1¼ cup butter, divided
3 cups heavy whipping cream, divided
1 teaspoon vanilla extract

Instructions

Place quartered strawberries in a bowl and sprinkle with ¼ cup sugar. Place in fridge and let fruit “sweat” out juices for about 30 minutes.
Preheat oven to 450°F.
Sift flour, sugar, salt, and baking powder in a large bowl. Add 1 cup softened butter and mix. Add 1½ cups cream and mix until a soft dough forms.
Knead the dough for a minute and roll out to about ½ inch thickness. Use a 3-inch circle cookie/biscuit cutter and place rounds on a cookie sheet. Brush with ¼ cup melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more biscuity than cake.
Make whipped cream: Beat the remaining whipping cream and vanilla until thickened and soft peaks form.
To assemble: Place a shortcake on the plate, top with whipped cream and strawberries, then top with another shortcake. Add strawberries and more cream on top if desired.

Notes

Recipe Tips.

To keep the strawberries from becoming overly juicy we only "sweat" them in sugar for about 30-45 minutes.
Make sure to bake tender cakes by measuring the flour accurately and do not overwork the dough.
When making Homemade Whipped Cream don't overbeat the cream. You can tell it is done by lifting the beater which creates a peak that will softly flop over.

Prep ahead. To prepare this dessert ahead of time, bake the biscuits, make the whipped cream, and slice the strawberries (do not add sugar until 30 minutes before assembling). Store them separately until you're ready to assemble and serve.

Leftovers can be stored in an airtight container in the fridge for 1-2 days. The cake layer will absorb moisture from the cream and berries, but can still be eaten.

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