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Sugar topped biscuit cut in half and filled with whipped cream and sliced strawberries on a dessert plate.
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5 from 1 vote

Classic Strawberry Shortcake

Classic Strawberry Shortcake is made with thick, sweet biscuits, fluffy whipped cream, and juicy strawberries in under an hour.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 289kcal
Author: Lisa Johnson

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 you can add 1 tablespoon of distilled vinegar to whole milk if needed
  • 1 large egg
  • coarse 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°F (218°C). Line baking sheet with silicone liner or 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 r1-inch thick rectangle.
  • Cut into circles using a biscuit cutter dipped in flour and place on prepared baking sheet.
  • Sprinkle with coarse decorating sugar and bake for 12 to 15 minutes, until tops are lightly golden brown. Remove from oven and allow to cool completely.

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.
  • Split each biscuit in half, top with whipped cream and sliced strawberries.

Notes

  • For lactose-free: check out my Coconut Whipped Cream recipe.
  • If short on time, look for pre-made shortcake biscuits or sponge cakes in the bakery or freezer section of your grocery store.
  • You can prepare the components of strawberry shortcake ahead of time. Bake the shortcakes and store them in an airtight container at room temperature for up to one day. Slice the strawberries and store them in the refrigerator, and whip the cream and keep it chilled. Assemble the dessert just before serving for freshest flavor.
  • Use frozen strawberries if fresh ones are not available. Thaw the frozen strawberries in the refrigerator before using, and be sure to drain off any excess liquid to prevent the dessert from becoming too watery.

Nutrition

Calories: 289kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 175mg | Potassium: 225mg | Fiber: 1g | Sugar: 10g | Vitamin A: 585IU | Vitamin C: 21.3mg | Calcium: 88mg | Iron: 1.5mg