Can I make the shortcakes ahead of time?

Absolutely. You can bake the shortcake biscuits up to two days in advance. Let them cool completely and store them in an airtight container at room temperature. Reheat them gently in the oven before assembling.

My whipped cream deflates. What am I doing wrong?

You're probably using a warm bowl or cream that isn't cold enough. For best results, chill your mixing bowl and beaters in the freezer for 15 minutes before you start. Also, ensure your heavy cream is straight from the fridge.

Can I use frozen strawberries?

You can, but they will release a lot more water when they thaw and macerate. I'd recommend thawing them completely and then draining off some of the excess liquid so your dessert isn't a soup.

Is there a dairy-free alternative?

For the biscuits, use a plant-based butter and cream alternative. For the topping, chill a can of full-fat coconut milk, scoop out the solid cream, and whip it with sugar. The flavor will be different but still delicious.

Strawberry Shortcake Recipe (Flaky Biscuit Shortcakes)

Description

Juicy macerated strawberries, buttery tall biscuits, and real whipped cream that holds—this strawberry shortcake is summer dessert perfection.

Ingredients

Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cubed
2/3 cup heavy cream, plus more for brushing
1 large egg
Coarse sugar, for sprinkling
2 lbs fresh strawberries, hulled and sliced
1/3 cup granulated sugar
2 cups cold heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

Instructions

Combine sliced strawberries and 1/3 cup sugar in a bowl. Stir and let sit at least 30 minutes to macerate.
Whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Whisk 2/3 cup cream with the egg in a separate bowl. Stir into dry ingredients until just combined.
Pat dough into a 1-inch thick circle on a floured surface. Cut into 8 rounds.
Place on baking sheet, brush with cream, sprinkle with coarse sugar, and bake at 425°F for 12–15 minutes until golden.
Let biscuits cool slightly.
Using a chilled bowl, beat 2 cups heavy cream with powdered sugar and vanilla until soft peaks form.
Split biscuit, spoon strawberries and juice over bottom half, top with whipped cream, and finish with the other biscuit half. Serve immediately.

Notes

Store components separately. Biscuits keep for 2 days at room temp. Strawberries last 3 days refrigerated. Whipped cream best in 24 hours. Don’t assemble in advance or you’ll get soggy cake.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 shortcake
Calories: 410
Sugar: 17g
Sodium: 220mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: strawberry shortcake, dessert, whipped cream, summer, berries, biscuits