Print

Classic Old Fashioned Strawberry Shortcake

classic old fashioned strawberry shortcake recipe - featured image
Print Recipe

A simple yet indulgent dessert featuring flaky buttery biscuits, macerated fresh strawberries, and lightly sweetened whipped cream. Perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for biscuits)
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk, cold
  • 1 teaspoon vanilla extract (for biscuits)
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (for strawberries)
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Cut in the cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized bits.
  4. Stir in cold whole milk and vanilla extract gently until just combined; avoid overmixing.
  5. Turn dough onto a lightly floured surface and knead gently about 5 times until it just comes together.
  6. Pat dough into a 3/4-inch (2 cm) thick rectangle.
  7. Cut out biscuits using a 2 1/2-inch (6 cm) round cutter and place on prepared baking sheet, spacing them apart.
  8. Gather scraps, pat together, and cut more biscuits until dough is used.
  9. Bake for 12-15 minutes until biscuits are puffed and golden brown.
  10. While biscuits bake, combine sliced strawberries, sugar, and lemon juice in a bowl; stir gently and let macerate at room temperature for at least 20 minutes.
  11. Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form; do not overwhip.
  12. Once biscuits are cool enough to handle, slice each in half horizontally.
  13. Assemble shortcakes by spooning macerated strawberries with syrup onto bottom biscuit halves, adding a dollop of whipped cream, then topping with biscuit lids.
  14. Serve immediately.

Notes

Keep butter cold to ensure flaky biscuits. Do not overmix or overknead dough to keep biscuits tender. Macerate strawberries for at least 20 minutes to release juices. Chill bowl and beaters before whipping cream. Brush biscuit tops with cream before baking for a golden finish. Store components separately to avoid sogginess and reheat biscuits before serving if needed.

Nutrition

Keywords: strawberry shortcake, classic dessert, homemade shortcake, easy strawberry dessert, old fashioned shortcake, summer dessert, biscuit dessert

Find it online: https://flurpchef.com/classic-old-fashioned-strawberry-shortcake-recipe-easy-homemade-dessert-guide/