Homemade Strawberry Shortcake Recipe
This classic homemade strawberry shortcake recipe is an absolutely delicious old-fashioned dessert. The whole family will love celebrating seasonal strawberries with this recipe.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 12 biscuits 1x
Ingredients
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons unrefined cane sugar (or coconut sugar or regular granulated sugar)
1/4 cup cold butter
1 cup cream OR half n’ half OR milk
3–4 cups sliced strawberries
2–3 tablespoons unrefined cane sugar (or coconut sugar or regular granulated sugar)
1 cup heavy cream
1–2 tablespoons real maple syrup
1 teaspoon vanilla extract
Instructions
FOR THE BISCUITS: Combine the flour, baking powder, salt, and 2 tbsp. sugar in a bowl. Cut in the butter, being careful not to over mix (aka leave some butter bits in there). Add 1 cup cream (or half-in-half or milk) in all at once, mix until combined, then drop the biscuits onto a stoneware sheet. Bake at 400 for 16-18 minutes, or until golden brown. Allow to cool.
FOR THE STRAWBERRIES: In a small bowl, combine the strawberries and 2-3 Tbsp. sugar. Mash the berries a bit to release the juices, and allow to sit at least 15 minutes before assembling shortcakes.
FOR THE WHIPPED CREAM: In a stand mixer or with an immersion blender, whip 1 cup heavy cream, syrup, and vanilla until stiff peaks have formed.
TO ASSEMBLE THE SHORTCAKES:
Cut the biscuits in half, then top the bottom half with a hearty spoonful of strawberries, top with whipped cream and place the other half the biscuit on top. Top with another dollop of whipped cream and garnish with a strawberry slice.
Alternatively, you can make mini-shortcake parfaits. Simply layer the ingredients in mason jars and serve that way for an extra rustic touch.
Notes
- I have not tried this recipe with any gluten-free flours. Although if you wanted to substitute in a variety of whole wheat flours for the all-purpose, that would work just fine.
- You can easily make the biscuits ahead of time, although you’ll want to serve immediately after you do the final assembly– otherwise the biscuits will get soggy and the whipped cream will fall.
- Can you use other berries or fruit instead of strawberries? Heck yes!
- The beauty of this recipe is that it’s oh-so-flexible. If you like your desserts more or less sweet, simple taste as you go and adjust the sweetener accordingly.
- The biscuits are more decadent when made with cream, but if all you have is milk, that’s perfectly fine. Don’t sweat it.
