I make Classic Strawberry Shortcake when I want a fast, fresh dessert. I like it after a simple dinner. The smell of butter and warm biscuits makes the home feel clean and easy. I use this cake when I have fresh berries or when guests drop by. Classic Strawberry Shortcake fits those times. It is quick to mix and quick to bake. It does not need special tools.
I first used this Classic Strawberry Shortcake recipe on a warm evening. I needed a dessert that did not take long. I had flour, butter, cream, and berries. The recipe gave soft biscuits, sweet berry syrup, and light cream. I like the mix of warm cake and cold cream. This recipe got useful when I had only an hour to make dessert. Now I use it for small parties, weeknight treats, and quick weekend meals.
Classic Strawberry Shortcake is a simple dessert. It has a soft biscuit, sweet strawberries, and whipped cream. The biscuit is light and slightly sweet. The strawberries give juice and bright taste. The cream adds smooth, cool richness. People often make this for summer meals, picnics, or a quick treat after dinner. It is not a fancy cake. It is a home dessert that is easy to share. You can make it for family or friends. If you want a smaller bite, try a linked idea like mini strawberry shortcake bites for a party. The recipe fits many simple moments.
why make this recipe
Make this recipe because it is fast and clear. You can start and finish in about an hour. The steps are few and the tools are basic. You need a bowl, a baking sheet, and a knife. The flavor is fresh and plain. The biscuit is buttery and tender. The strawberries add natural sugar and bright taste. The cream makes it rich without too much work. This recipe works for a quick dessert on a weeknight. It also fits a small get-together on the weekend. It is easy to change by using more berries or less sugar. You can use it every season when you have fresh fruit.
how to make Classic Strawberry Shortcake
First, you mix dry things and cut in cold butter. This makes small bits of butter in the dough. When you bake, the bits melt and make a light biscuit. Next, you add cream and form a soft dough. Do not overmix. Too much mix makes the biscuit dense. Then you pat the dough and cut rounds or wedges. Bake until the tops are light gold. While they bake, cut strawberries and toss them with sugar. The sugar pulls out juice and makes a quick syrup. Let the berries sit so they get a little saucy. When the shortcakes cool, split them and layer berries and whipped cream. For another quick treat idea, you can look at a fun snack like quick strawberry shortcake puppy chow.
Ingredients :
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup heavy cream
- 2 cups strawberries, hulled and sliced
- 2 tablespoons sugar (for topping)
- Whipped cream (for serving)
These ingredients make eight shortcakes. The flour and baking powder give structure and lift. The small sugar amount adds mild sweetness to the biscuit. The cold butter makes the biscuit flaky and light. Use cold butter so it does not melt into the flour too soon. Heavy cream gives the dough its moisture and fat. The cream also makes the biscuit tender. Fresh strawberries add juice and real fruit taste. A little sugar on the berries helps make a syrup. Use ready whipped cream or whip heavy cream with a little sugar for better taste. These parts are easy to find in any store.
Directions :
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream until just combined.
- Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round and cut into 8 pieces.
- Place on a baking sheet and bake for 15-20 minutes until golden.
- In a separate bowl, mix sliced strawberries with 2 tablespoons of sugar and let sit to create syrup.
- Split shortcakes in half, spoon strawberries over the bottom half, and top with whipped cream.
- Place the other half of the shortcake on top and serve.
Each step has a clear reason. Preheating gives the oven time to reach a hot, steady heat. Mixing dry goods first spreads the baking powder evenly. Cutting cold butter into the flour leaves small flakes of butter. Those flakes melt in the oven and make a tender crumb. Add just enough cream so the dough holds. If you add too much, the dough will be sticky and hard to shape. Gentle kneading keeps the layers light. Cutting the rounds makes even pieces that bake the same way. Baking at a high heat gives a quick rise and a golden top. Letting the strawberries sit with sugar draws out juice. This makes a natural syrup you spoon over the cake. When you layer the pieces, do it right before serving so the biscuit does not go soggy.
how to serve Classic Strawberry Shortcake
Serve these shortcakes while they are warm or at room temperature. Split each shortcake and put berries on the bottom half. Spoon some of the syrup over the bread so it soaks in a bit. Add a good spoon of whipped cream on top of the berries. Place the top half on the cream or serve it beside. You can also add a small mint leaf or a light dusting of powdered sugar. For a casual meal, serve on small plates with forks. For a drink, try a cool, bright glass like the hibiscus tea strawberry lemonade refresher to match the berry flavor. Serve soon after you build the shortcake for the best texture.
how to store Classic Strawberry Shortcake
If you have leftovers, store parts separately. Keep baked shortcakes in an airtight container at room temperature for one day. If it is warm in the house, put them in the fridge. Store sliced strawberries and their syrup in a sealed container in the fridge for up to two days. Keep whipped cream in a sealed jar in the fridge for one to two days. If you want to keep biscuits longer, freeze them whole or split. Wrap each piece in plastic wrap and place in a freezer bag. They will keep in the freezer for two months. To reheat frozen biscuits, thaw, and warm in a 350°F oven for a few minutes. Do not store the full assembled shortcake with whipped cream. The cream makes the biscuit soggy fast.
tips to make Classic Strawberry Shortcake
Keep the butter cold. Cold butter gives a better texture. Use a grater or two knives to cut the butter quickly into the flour. Do not let the dough get wet. Add cream slowly and stop when the dough holds. Handle the dough with your hands as little as possible. Gentle touch keeps the biscuit light. Use fresh, ripe strawberries for the best taste. If they are not sweet, add a bit more sugar and let them sit longer. Watch the oven time. Bake until light gold, not dark brown. If you overbake, the biscuits will be dry. Whip cream until soft peaks form. Overwhipping makes the cream grainy. If the cream loosens, add a small pinch of sugar and whip a bit more.
variation
You can change this classic in a few small ways. Use lemon zest in the biscuit dough for a bright note. Add a splash of vanilla to the whipped cream. Swap half the heavy cream with buttermilk for a tangy biscuit. Use different berries like raspberries or a mix for more color. For a lower-sugar version, cut the sugar in the dough and in the berries. You can fold chopped almonds or oats into the biscuit for a nutty hint. If you need a gluten-free version, try a cup-for-cup gluten-free flour blend and watch for a slightly different texture. These swaps keep the main idea: warm cake, juicy fruit, and cream.
FAQs
Q: Can I use frozen strawberries? A: Yes. Thaw them and drain some liquid. You may need to cook off extra juice or add a bit more thickener. Frozen berries release more water.
Q: Can I make the dough ahead? A: Yes. Make the dough, shape the biscuit, and wrap it. Keep in the fridge for one day or freeze for two months. Bake from chilled or thawed state.
Q: Can I use milk instead of heavy cream? A: You can, but the biscuit will be less rich. Heavy cream gives a better tender crumb. If you use milk, add a bit more butter.
Q: How do I whip cream by hand? A: Use a cold bowl and cold cream. Stir fast with a whisk. It takes effort but it works. Stop when soft peaks form.
Q: Can I make this without sugar in the berries? A: You can. The berries will be less syrupy and less sweet. Taste first and add sugar only if needed.
Conclusion
This Classic Strawberry Shortcake is a simple and reliable dessert. For another take on this dessert, you can read a similar recipe at Classic Strawberry Shortcake | Stephie Cooks. For a different version and more tips, see Best Strawberry Shortcake Recipe – The Food Charlatan.
Print
Classic Strawberry Shortcake
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A fast and fresh dessert featuring light biscuits topped with sweet strawberries and whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup heavy cream
- 2 cups strawberries, hulled and sliced
- 2 tablespoons sugar (for topping)
- Whipped cream (for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream until just combined.
- Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round and cut into 8 pieces.
- Place on a baking sheet and bake for 15-20 minutes until golden.
- In a separate bowl, mix sliced strawberries with 2 tablespoons of sugar and let sit to create syrup.
- Split shortcakes in half, spoon strawberries over the bottom half, and top with whipped cream.
- Place the other half of the shortcake on top and serve.
Notes
Serve warm or at room temperature. Best enjoyed fresh to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
