Classic Strawberry Shortcake

Sweetened flaky biscuits accompany a billowy whipped cream and sugared strawberries to make the very best strawberry shortcake recipe!!

Course Dessert

Cuisine American, English

Prep Time 25

Cook Time 12

Total Time 37

Servings servings

Calories 405kcal

Author Whitney Wright

Ingredients

Strawberries

24 oz strawberries hulled and quartered. (if the strawberries are quite large you can cut them down even more to make them an appropriate bite-size).
1/3 cup granulated sugar

Biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter cold and cubed
1 cup buttermilk cold
1 egg
1 teaspoon vanilla extract
2 teaspoons granulated sugar for topping

Whipped Topping

1 1/2 cups heavy cream cold
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 cup plain greek yogurt (optional!! - however, I love the tang and heartiness greek yogurt adds to a whipped topping). Do as you wish, it's delicious either way.

US Customary - Metric

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper. Prep the strawberries. To a medium bowl add the quartered strawberries and granulated sugar. Toss to coat. Cover and place in the refrigerator until ready to use. (This allows the strawberries to release their juices).
Make the biscuits by whisking the sugar, flour, baking powder, baking soda, and salt together. Use a pastry cutter to cut the butter into the dry mixture. Stir the egg into the buttermilk and add the vanilla. Mix into the crumbly mixture.
Turn the dough onto a lightly floured surface and knead a few times until the dough comes together. Pat the dough until it’s about ¾” thick. Use a biscuit cutter to cut the dough into 2 ½ - 3 inch circles. Place the biscuits on the prepared baking sheet. Sprinkle with the 2 teaspoons of granulated sugar. If the dough seems too warm, pop the sheet into the freezer for a few minutes. Bake for 10-12 minutes or until the tops are golden brown. Remove from the oven and let them cool for 15 minutes before serving.
While the biscuits are in the oven you can make the whipped topping. In a medium bowl beat the heavy cream, sugar, and vanilla extract until stiff billowy peaks form (don’t overbeat!)
If you are adding the plain greek yogurt to the whipped topping do as follows: whip the heavy cream, sugar, and vanilla until soft peaks form. Add the greek yogurt and then beat until billowy soft peaks form. Don't overmix!
To assemble the shortcakes. Cut open the biscuits and layer the strawberries and whipped cream overtop the bottom half of biscuit. Add the top half over top and enjoy!

Notes

Make Ahead: You can prep all of the ingredients at least a day in advance. The baked biscuits can be kept at room temperature for 3 days, or frozen for up to 2 months. The strawberries and whipped cream can both be made a day in advance. Wait to assemble until just ready to serve.

Storing: Store leftover components in separate containers. Biscuits can be kept in an airtight container at room temperature for 3 days, while strawberries and whipped cream should be kept in the fridge in airtight containers. Be aware that whipped cream will go flat, but it should still taste good. The strawberries will continue to get more liquid, too.

Freezing: The biscuits can be frozen for up to 2 months, but I don’t recommend freezing whipped cream or strawberries.

Nutrition