Strawberry Shortcake with Whipped Cream

There's something about the smell of biscuits baking that makes everyone drift into the kitchen. I made these last Sunday when my neighbor dropped by with a basket of strawberries she'd picked that morning. We ended up eating them on the back porch while the summer breeze carried the sound of kids playing down the street.

My grandmother never measured anything for this recipe, but I've finally figured out her pinch of this and handful of that. The first time I tried to recreate them, I used frozen strawberries and learned the hard way why fresh matters. Now I only make this when strawberries are at their absolute peak.

Ingredients

• 2 cups all-purpose flour: The foundation of tender biscuits, don't pack it down when measuring
• 1/4 cup granulated sugar: Just enough sweetness to balance the tangy strawberries without making the biscuits cloying
• 1 tablespoon baking powder: This is what creates those lovely tall layers, make sure it's fresh
• 1/2 teaspoon salt: Enhances all the flavors and keeps the biscuits from tasting flat
• 1/2 cup cold unsalted butter: Cold butter is non-negotiable here, it creates those flaky pockets we all love
• 2/3 cup whole milk: Adds richness and helps the biscuits rise beautifully
• 1 teaspoon pure vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• 1 lb fresh strawberries: Look for berries that smell fragrant and have no white shoulders
• 1/4 cup granulated sugar: Draws out those gorgeous ruby juices that soak into the biscuits
• 1 teaspoon fresh lemon juice: Brightens the strawberry flavor and helps the maceration process
• 1 cup heavy whipping cream: The star of the show, use it straight from the refrigerator
• 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream without adding grit

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks

Mix the dry ingredients:

Whisk flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed

Cut in the butter:

Work cold butter into the flour with a pastry cutter until you see coarse crumbs, some pea-sized pieces are perfect

Bring it together:

Stir in milk and vanilla just until the dough holds together, overworking makes tough biscuits

Shape and cut:

Gently pat the dough into a 1-inch thick rectangle and cut 6 rounds with a 2.5-inch biscuit cutter

Bake until golden:

Place on your prepared sheet and bake 15-18 minutes until tops are beautifully browned

While biscuits cool slightly:

Toss sliced strawberries with sugar and lemon juice, let them sit for at least 15 minutes until juicy

Whip the cream:

Beat cold cream with powdered sugar and vanilla until soft peaks form, it should hold its shape but still look clouds

Assemble your masterpiece:

Split biscuits in half, spoon strawberries over bottoms, add whipped cream, and crown with the biscuit tops

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Last summer my daughter asked if we could have strawberry shortcake for breakfast. I figured it was basically a biscuit with fruit, so why not. Now it's become our special occasion breakfast whenever we have fresh berries from the farmers market.

Make Ahead Magic

You can bake the biscuits up to a day ahead and store them in an airtight container. Give them a quick warm in the oven before serving to recreate that fresh baked texture. The strawberries should be macerated the same day though, they lose their brightness overnight.

Serving Suggestions

I love serving these on individual dessert plates with a small fork, because they can get a little messy. A cup of coffee or herbal tea makes the perfect companion. If you're feeling fancy, a fresh mint leaf on top adds a lovely pop of color.

Storage Secrets

Store leftover biscuits in a sealed container at room temperature for up to two days. The whipped cream and assembled shortcakes need to be refrigerated and are best enjoyed the same day. Trust me, nobody wants soggy biscuits the next day.

• Freeze unbaked biscuit rounds on a baking sheet, then transfer to a bag for up to 3 months
• Bake frozen biscuits at 425°F for a few extra minutes, no need to thaw first
• Revive day-old biscuits by splitting and toasting them briefly before assembling

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There's pure joy in eating something this simple yet incredibly satisfying. Hope this recipe finds its way into your summer traditions.

Recipe FAQs

→ How do I know when the biscuits are done baking?

The biscuits are ready when they're golden brown on top and a toothpick inserted into the center comes out clean. This typically takes 15-18 minutes at 425°F.

→ Can I prepare the components ahead of time?

You can bake the biscuits up to a day ahead and store them in an airtight container. The strawberries can be macerated a few hours before serving. Whip the cream just before assembling for best texture.

→ What's the best way to slice strawberries for shortcake?

Hull the strawberries by removing the green leafy top, then slice them into quarter-inch thick slices. This thickness allows them to release juices while maintaining some texture.

→ Can I use frozen strawberries instead of fresh?

Frozen strawberries work but will release more liquid and have a softer texture. Thaw them completely before macerating and reduce the added sugar slightly since frozen berries are often pre-sweetened.

→ How should I store leftover strawberry shortcake?

Unfortunately, assembled shortcake doesn't store well as the biscuits become soggy. Store components separately in the refrigerator for up to 2 days and assemble just before serving.

→ What can I substitute for heavy whipping cream?

Coconut cream makes a dairy-free alternative that whips similarly. For a lighter option, you can fold sweetened Greek yogurt into lightly whipped cream.