Strawberry Shortcake is the most popular dessert option for spring and summer! This easy recipe takes a traditional form with drop biscuit shortcakes, fresh sugared strawberries, and homemade whipped cream! Simple, stunning, and so so good.
Strawberry Shortcake is a classic! And I’m not talking about the adorable doll from our childhoods. Today, I’m all about this fresh and fruity dessert. Strawberry season is in full swing and this Strawberry Shortcake dessert is just the thing to dive in. Fresh strawberries are coated in sugar to make them extra sweet and turn any excess moisture into juice. Sour cream is added to the homemade whipped cream to add a slight tang that balances all the sweetness perfectly. Add some homemade biscuit-esque shortcakes, layer everything together and you’ve got a delicious dessert. Try this technique with other fruits to keep things fresh all year!
What is the Difference Between a Cake and a Shortcake?
I hear you, you’d think there’d be actual cake in this dessert and there is a version that uses sponge cake (or sometimes even pound cake). However, traditionally this dessert is made with the biscuits that you’ll learn to make here. Strawberry Shortcake actually originated from the UK and has a scone (or biscuit) type base. The American versions are where you’ll see the more cakey bases.
How To Make The Shortcakes
1. Preheat the oven. Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside. Combine the dry ingredients. In a large bowl, sift the flour, baking powder, and salt together. Stir to combine. You can also use a whisk instead of sifting!
2. Add in the butter. Use a pastry cutter, two forks, or even your fingers to cut the butter into the flour mixture. Mix until a crumbly consistency forms.
3. Now for the wet ingredients. In a separate bowl, whisk together the egg, milk, sugar, heavy cream, and vanilla. Pour into the dry ingredients and stir just until the dough forms.
4. Form the drop biscuits. Scoop out about 3-4 tablespoons of dough onto the prepared baking sheet. Press together gently to form a drop biscuit. Continue this process until all dough is used. You should end up with 8 biscuits.
Now bake! Bake the shortcakes for 13-15 minutes until the tops are dry and the edges are light gold in color. Let cool on the pan for at least 30 minutes once you remove them from the oven. Fill, top, and garnish. Once your shortcakes have cooled, cut them in half. Fill the bottom with whipped cream and sugared strawberries, replace the top half of the shortcake. Add another dollop of whipped cream and spoonful of strawberries if you wish. Garnish with a sprig of fresh mint and you’re ready to serve!
Storing the Strawberry Shortcake
All elements should be stored separately so they don’t become mushy. The shortcakes can be stored in an airtight container at room temperature for 1 week. The sugared strawberries are best covered in the fridge and will stay fresh for about 1 day (so make what you need and whip up more as you indulge in leftovers), and the whipped cream can be stored in the fridge for up to 4 days.
Ingredients Notes for Strawberry Shortcake
Biscuits – For an added bakery level touch, brush the tops of your biscuit dough with heavy cream and sprinkle with a generous amount of coarse sugar crystals. Totally optional but I find this step really elevates the biscuits!
Whipped Cream – You can use store bought to save some time, but homemade is so simple! Heavy cream, a little sour cream (I know that one’s odd but I promise it’s amazing), and some powdered sugar is all it takes!
Strawberries – Fresh is best. Take advantage of the season and use fresh produce as opposed to frozen (and thawed).
- 3 Cups Hulled Sliced Strawberries
- 1/4 Cup Granulated Sugar
- Preheat the oven to 375 degrees Fahrenheit then line a large baking pan with parchment paper.
- Mix the strawberries and sugar together in a large bowl then cover and refrigerate until the shortcakes are ready.
- Sift the flour, baking powder and salt together in a large bowl then cut the butter into the flour mixture using a pastry cutter until a crumbly mixture starts to form.
- Whisk the egg, milk, sugar, heavy cream and vanilla together in a separate medium bowl then stir it into the dry ingredients just until it comes together.
- Spoon out 3-4 tablespoons of the mix onto the prepared baking pan then gently press it together to form a drop biscuit.
- Optional: brush the tops with some heavy cream and sprinkle generously with coarse sugar crystals.
- Then form 6-7 more biscuits and place them evenly spaced on the baking pan.
- Bake for 13-15 minutes or until the tops have dried out and the edges start to turn a light golden color.
- Let them cool for at least 30 minutes on the pan.
- In the meantime, whip the heavy cream and sour cream together in a medium bowl until it starts to thicken.
- Whip in the powdered sugar until stiff peaks form but be careful not to over whip.
- Once the shortcakes are cool enough, cut them in half then fill with some of the whipped cream and strawberries then top it off with the top half of the shortcake and top with some more cream and strawberries if desired.
- Garnish with some fresh mint if desired then serve immediately.