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A sweet buttermilk biscuit topped with fresh strawberries and whipped cream is the perfect classic strawberry shortcake.
Why You’ll Love This Recipe!
I have eaten lots of strawberry shortcake in my day and the problem is there is always a risk of getting a dried out shortcake. A good shortcake can make or break a strawberry shortcake, no matter how amazing the strawberries are.
This shortcake recipe is soft, tender and full of flavor. It’s so good you don’t even need strawberries!
What is a Shortcake?
A shortcake is basically a sweet biscuit. The name “shortcake” comes from an old English cooking definition of short which is something that is made made crisp with the addition of fat. Thus a strawberry shortcake is a crisp, crumbly cake made from butter.
Ingredients Needed
- Strawberries
- Sugar
- Flour. I prefer unbleached all purpose flour
- Brown sugar
- Baking powder. For best results make sure your baking powder is fresh.
- Salt
- Heavy whipping cream
- Butter. I use salted butter
- Eggs
Tips from leigh Anne
- Use whipping cream in your shortcake. Not half and half, not milk, use cream! I use the heavy whipping cream.
- Chilled butter. Use chilled butter for a flakier biscuit.
- Handle the dough as little as possible. Overworking the dough can create a tough shortcake. I use a food processor to combine my dry ingredients and butter but you can also do it by hand using a pastry blender. Stir in the wet ingredients by hand.
How to Make Strawberry Shortcake
- Preheat oven to 375 degrees
- Slice strawberries and sprinkle with 3 Tbsp sugar. Allow to rest for 15-20 minutes
Shortcakes
- In a food processor, pulse together flour, 3 Tbsp of brown sugar, baking powder and salt.
- Cut butter into pieces and add into food processor.
- Pulse until it forms a coarse crumbs like texture.
- Put flour mixture into a bowl and add in cream and egg that have been mixed together.
- Stir together with a spatula until a large clump forms.
- Turn out onto a lightly floured counter and knead just until the dough comes together – about 30 seconds.
- Pat the dough into a 9 x 6 inch rectangle, 1 inch thick.
- Using a 2 3/4 inch biscuit cutter cut out shortcakes – 6-8 of them.
- Place on a parchment covered baking pan and brush with egg white and sprinkle with remaining 2 Tbsp brown sugar.
- Bake for 14-15 minutes or until golden brown.
- Allow to cool before serving.
What to put on Strawberry Shortcake
- Strawberries. If your strawberries are not very sweet you may want to macerate them to create some juices – see directions here.
- Whipped Cream. If you’d like to sweeten the heavy cream use these directions.
- Vanilla Ice Cream. Homemade ice cream is even better!
- Brown Sugar Whipping Cream. Whip together the cream, sour cream, sugar and pinch of salt until whipped and cream forms soft peaks. See recipe card below for ingredient amounts.
- Any kind of berries. You could use raspberries, blueberries or blackberries but of course then it wouldn’t be strawberry shortcake!
Frequently Asked Questions
How do you cut strawberries for strawberry shortcake?
1. Wash your berries first.
2. Remove the green stem by twisting and pulling.
3. Place the stem side down on a cutting board and slice them 1/4 inch thick.
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Strawberry Shortcake
A sweet buttermilk biscuit topped with fresh strawberries and whipped cream is the perfect strawberry shortcake.
Prep:20 minutes
Cook:15 minutes
0 minutes
Total:35 minutes
Ingredients
- 2 pints strawberries sliced
- 3 Tbsp sugar
- 2 cups flour
- 5 Tbsp brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 2/3 cup heavy whipping cream
- 1 egg
- 1 egg white
Brown Sugar Whipping Cream
- 1 cup whipping cream
- 1/2 cup sour cream
- 1/3 cup brown sugar
- pinch of salt
Instructions
- Preheat oven to 375 degrees
- Slice strawberries and sprinkle with 3 Tbsp sugar. Allow to rest for 15-20 minutes
Shortcakes
- In a food processor, pulse together flour, 3 Tbsp of brown sugar, baking powder and salt.
- Cut butter into pieces and add into food processor.
- Pulse until it forms a coarse cornmeal like texture.
- Put flour mixture into a bowl and add in cream and egg that have been mixed together.
- Stir together with a spatula until a large clump forms.
- Turn out onto a lightly floured counter and knead just until the dough comes together – about 30 seconds.
- Pat the dough into a 9 x 6 inch rectangle, 1 inch thick.
- Using a 2 3/4 inch biscuit cutter cut out shortcakes – 6-8 of them.
- Place on a parchment covered baking sheet and brush with egg white and sprinkle with remaining 2 Tbsp brown sugar.
- Bake for 14-15 minutes or until golden brown.
Brown Sugar Whipped Cream
- Whip together the cream, sour cream, sugar and pinch of salt until whipped and cream forms soft peaks.
- Cut short cakes in half and layer with whipped cream mixture and sliced strawberries
Tips & Notes:
- Use whipping cream in your shortcake. Not half and half, not milk, use cream! I use the heavy whipping cream.
- Chilled butter. Use chilled butter for a flakier biscuit.
- Handle the dough as little as possible. Overworking the dough can create a tough shortcake. I use a food processor to combine my dry ingredients and butter but you can also do it by hand using a pastry blender. Stir in the wet ingredients by hand.
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Nutrition Facts:
Calories: 544kcal (27%) Carbohydrates: 56g (19%) Protein: 7g (14%) Fat: 34g (52%) Saturated Fat: 21g (131%) Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 126mg (42%) Sodium: 299mg (13%) Potassium: 463mg (13%) Fiber: 3g (13%) Sugar: 27g (30%) Vitamin A: 1217IU (24%) Vitamin C: 70mg (85%) Calcium: 157mg (16%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
denice says
Wow. This is the best. I love this recipe
Leigh Anne says
Thanks Denice!
Pauline Molinari says
Wow, so delicious looking! I have got to try this recipe, for sure! Thanks for sharing on the #mondayfundayparty !
Leigh Anne says
Hope you will try it Pauline – it was so yummy!
Michelle says
I like the sound of a brown sugar shortcake. I agree…the cake can make or break it.
Leigh Anne says
The brown sugar gives the shortcake that little extra something extra!
Cheryl says
I’m with your Facebook folks, I would always vote for strawberry shortcake! I love your blog adn would especially love it if you would bring this or another of your yummy recipes to my link party The Yuck Stops Here. You can find us this week until Sunday evening at 8pm ET at http://mommasangelbaby.com/the-yuck-stops-here-10/ or starting next Tuesday at 8pm ET at http://mommasangelbaby.com/?p=2628. Hope to see you there! Thanks for sharing & showing up in my inbox with great recipes & HUGS
Leigh Anne says
Thanks Cheryl!