Classic Strawberry Shortcake
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Last Updated on August 10, 2022 by Lisa Johnson
My Classic Strawberry Shortcake recipe is made with thick, sweet biscuits, fluffy whipped cream, and juicy strawberries. This delicious dessert is ready in less than an hour and ready to be enjoyed all summer long!
Recipe inspiration
Welcome to the first edition of the Feast & Devour Cooking Club! My friend Julie over at Bread, Booze, Bacon got a bunch of food bloggers together, put up ingredients to vote on, then we go off and create a recipe using the most popular ingredient….which this month is Strawberries. I chose the quintessential, though not the most creative Classic Strawberry Shortcake.
I did not vote for strawberries, in fact I am allergic to strawberries, I voted for shrimp!! Sooooo, I decided to go all out and make this delicious looking Classic Strawberry Shortcake complete with fresh whipped cream, which I also cannot shouldn’t eat. That makes perfect sense, right? 😉
I have to admit, I was a bit confused when I first made my decision. Is strawberry shortcake made with “cake” or “biscuits”? I have always seen those little yellow cakes with the indented top at the grocery store and assumed that that was how they were made…..but all of the images on pinterest look like biscuits. So I investigated, asked friends, and determined that sweet biscuits were the way to go!!
Tip to make perfect biscuits!
I also have a fun tip for you when you make your sweet biscuits… you simply grate your cold {or frozen} butter with a box grater to make mixing the ingredients easier. Pretty cool, right?
How to make Classic Strawberry Shortcake
Preheat oven to 425 degrees. Line baking sheet with Silicone liner or parchment paper and set aside.
Place sliced strawberries in a medium bowl and sprinkle with sugar. Stir to combine and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add the butter and use a pastry cutter to combine until mixture becomes course crumbs.
Whisk egg into the buttermilk and stir into biscuit mixture…..
Place mixture onto a floured work surface and form into a rectangle that is 1-inch thick. Cut into circles using a biscuit cutter dipped in flour and place on prepared baking sheet.
Sprinkle heavily with course decorating sugar.
and bake for 12 to 15 minutes, until tops are lightly browned.
Remove from oven and allow to cool completely. Split each biscuit in half, top with whipped cream and sliced strawberries.
The biscuits are delicious! Not to sweet, and definitely biscuit like….not cookie like. I can’t wait to make them again with fresh peaches!
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Baking Sheet
- Silicone Liner
- Box Grater
- Pastry Cutter
- Large Mixing Bowl
- Silicone Spatula
- Rolling Pin
- Round Biscuit Cutters
- Sugar Crystals
- Hand Mixer
- Measuring Cups
Are you ready for more Summer Strawberry Recipes? Check out what the rest of the group made.
- Strawberry Caprese Salad from Bread Booze Bacon
- Strawberry Napoleons from Kleinworth & Co.
- Strawberry Shortcake from Cooking with Curls
- No Bake Strawberry Summer Cake from Home.Made.Interest
- Strawberry-Raspberry Lime Chia Jam from Frugal Foodie Mama
- Strawberry Cheesecake Icebox Cake from Julie’s Eats & Treats
- Strawberry Lemonade Poke Cake from Liz on Call
- Strawberry Fluff from Around My Family Table
- Strawberry Mango Salsa from A Simple Pantry
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Classic Strawberry Shortcake
Ingredients
Strawberries:
- 3 cups fresh strawberries sliced
- 2 tablespoons granulated sugar
Biscuits:
- 2.5 cups all-purpose flour
- .25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.5 cup unsalted butter grated or cut into very small cubes
- .75 cups buttermilk I added 1 Tablespoon of distilled vinegar to unsweetened cashew milk
- 1 large egg
- course decorating sugar to decorate the tops
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425 degrees. Line baking sheet with Silpat/parchment paper and set aside.
For the Strawberries
- Place sliced strawberries in a medium bowl and sprinkle with sugar. Stir to combine and set aside.
For the Biscuits
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Add the butter and use a pastry cutter to combine until mixture becomes course crumbs.
- Whisk egg into the buttermilk and stir into biscuit mixture.
- Place mixture onto a floured work surface and form into a rectangle that is 1-inch thick.
- Cut into circles using a biscuit cutter dipped in flour and place on prepared baking sheet.
- Sprinkle with course decorating sugar and bake for 12 to 15 minutes, until tops are lightly browned.
- Remove from oven and allow to cool completely.
- Split each biscuit in half, top with whipped cream and sliced strawberries.
To make the Whipped Cream:
- In a large bowl, beat whipping cream until soft peaks form.
- Add the powdered sugar and vanilla, continue beating until thick and creamy.
Great dish. Hope you’ll bring it over to Food on Friday over at Carole’s Chatter. Cheers
We have been getting berries already. Yum! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.