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Strawberry Shortcake Recipe
Ash Tyrrell

Strawberry Shortcake Recipe

I still remember the first time I made this strawberry shortcake and how amazing my kitchen smelled. The sweet strawberries and warm biscuits made it feel like a special occasion. I couldn’t believe something so simple could taste so good. Every bite was soft, creamy, and perfectly balanced
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour – Creates the soft base for tender shortcake biscuits. Using fresh flour ensures better texture.
  • 1 tablespoon baking powder – Helps the biscuits rise and become fluffy. Make sure it is fresh for best results.
  • ¼ cup granulated sugar – Adds light sweetness to the biscuit dough.
  • ½ teaspoon fine salt – Enhances all flavors and balances sweetness.
  • 3 tablespoons cold unsalted butter – Cold butter creates flaky layers. Keep it refrigerated until ready to use.
  • 1 cup whole milk – Adds moisture and richness to the dough. Room temperature milk blends better.
  • 1 large egg lightly beaten – Helps bind ingredients and adds structure.
  • 2 pounds fresh strawberries hulled and sliced – Fresh strawberries give the best flavor and natural juice. Avoid frozen berries for this recipe.
  • 1 ¼ cups granulated sugar for strawberries – Helps create a sweet syrup from the berries.
  • 1 ½ cups cold heavy whipping cream – Whips into soft fluffy cream for topping.
  • 1 tablespoon sugar for cream – Lightly sweetens the whipped cream.
  • 1 teaspoon vanilla extract – Adds warm flavor and aroma to the cream.

Method
 

  1. I start by mixing flour, sugar, baking powder, and salt in a large bowl. Then I cut in the cold butter until the mixture looks crumbly and resembles coarse sand. Next, I stir in milk and egg just until combined, making sure not to overmix so the biscuits stay soft and tender.
  2. I spoon the dough onto a lined baking sheet, forming even mounds with space between them. Then I bake them in a preheated oven at 375°F (190°C) for about 15–17 minutes until golden on top. Once baked, I let them cool completely before assembling the dessert.
  3. While the biscuits bake, I mix sliced strawberries with sugar and let them sit so they release their natural juices. This creates a sweet, syrupy mixture. In another bowl, I whip cold cream with sugar and vanilla until soft peaks form, making it light and fluffy.
  4. After everything is ready, I slice each biscuit in half. I spoon strawberries and syrup over the bottom half, add a generous layer of whipped cream, and place the top half over it. I like to serve it immediately so the biscuits stay fresh and fluffy.

Notes

  • I always use very cold butter because it makes the biscuits flaky and soft.
  • I avoid overmixing the dough to prevent tough biscuits.
  • I chill my mixing bowl before whipping cream so it stays thick and stable.
  • I taste the strawberries before serving and adjust sweetness if needed.
  • I assemble the shortcakes just before serving to prevent sogginess.