Classic Strawberry Shortcake Layers

There's something deeply nostalgic about strawberry shortcake—the kind of dessert that brings you back to summer picnics, family gatherings, and warm evenings on the porch. This classic version features tender, buttery biscuit layers that crumble perfectly under your fork, sweet macerated strawberries that release their vibrant juices, and billows of fresh whipped cream that tie everything together in pure indulgence. It's an American treasure that never goes out of style, and once you master this recipe, you'll understand why it's been passed down through generations.

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The secret to an exceptional strawberry shortcake lies in the contrast of textures and temperatures. The biscuits should be warm and tender, the strawberries cool and juicy, and the whipped cream cold and fluffy. When these elements come together, each bite is a delightful experience. Don't rush the maceration process—letting those strawberries sit with sugar and lemon juice draws out their natural sweetness and creates a luscious syrup that soaks into every layer.

Ingredients

• Biscuits: 2 cups (250 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup (115 g) cold unsalted butter (cubed), 3/4 cup (180 ml) cold buttermilk (plus more for brushing), 1 teaspoon vanilla extract
• Strawberries: 1 1/2 pounds (680 g) fresh strawberries (hulled and sliced), 1/3 cup (65 g) granulated sugar, 1 teaspoon lemon juice
• Whipped Cream: 1 cup (240 ml) heavy whipping cream (chilled), 3 tablespoons powdered sugar, 1 teaspoon vanilla extract

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Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3

Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

Stir in the buttermilk and vanilla extract just until the dough comes together; do not overmix.

Step 5

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch (2.5 cm) thick rectangle.

Step 6

Using a 2 1/2-inch (6 cm) round cutter, cut out biscuits and place them on the prepared baking sheet. Gather scraps and repeat as needed.

Step 7

Brush the tops with a little buttermilk. Bake for 15–18 minutes, or until golden brown. Cool on a wire rack.

Step 8

Meanwhile, combine the sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes to macerate.

Step 9

For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Chill until ready to use.

Step 10

To assemble, carefully split each biscuit in half. Layer with strawberries and whipped cream. Top with the other biscuit half, more strawberries, and a dollop of whipped cream.

Zusatztipps für die Zubereitung

Keep all your ingredients cold—especially the butter and buttermilk—for the flakiest biscuits. Work quickly and handle the dough as little as possible to prevent the butter from melting. When cutting the biscuits, press straight down without twisting the cutter, as twisting can seal the edges and prevent proper rising. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Varianten und Anpassungen

For extra flavor, add a splash of orange liqueur to the macerated strawberries. You can substitute Greek yogurt for some of the whipped cream for a tangy twist that cuts through the sweetness. Try mixing in other berries like blueberries or raspberries with the strawberries for a mixed berry version. For a richer biscuit, brush the tops with melted butter instead of buttermilk before baking. You can also add a tablespoon of sugar on top of each biscuit before baking for a sweet, crunchy crust.

Serviervorschläge

Serve immediately for the best texture, as the biscuits are at their peak when freshly baked and still slightly warm. The contrast between warm biscuits and cold cream is divine. If you're serving a crowd, you can prepare the components ahead of time and assemble just before serving. Set up a shortcake bar where guests can build their own, allowing them to customize the ratio of biscuit, berries, and cream to their liking. Pair with a glass of sweet iced tea or champagne for an elegant touch.

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This classic strawberry shortcake is more than just a dessert—it's a celebration of simple, quality ingredients treated with care. The homemade biscuits make all the difference, offering a tender crumb and rich butter flavor that store-bought versions simply can't match. Whether you're making this for a special occasion or just because it's strawberry season, this recipe delivers every single time. Once you taste the difference that fresh whipped cream and properly macerated berries make, you'll never go back to shortcuts. Enjoy every glorious, cream-topped bite!

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Questions & Answers

→ How do I achieve tender biscuit layers?

Use cold unsalted butter and handle the dough gently to keep it flaky and tender. Avoid overmixing once liquid is added.

→ What is the best way to macerate strawberries?

Toss sliced strawberries with sugar and a splash of lemon juice. Let them sit for at least 20 minutes to release their natural juices.

→ How can I make whipped cream hold its shape?

Chill the cream and mixing bowl before whipping, then beat until soft peaks form, being careful not to overbeat.

→ Can I add flavor twists to this dish?

Consider adding a splash of orange liqueur to the strawberries or substituting some cream with Greek yogurt for tanginess.

→ What tools are essential for preparation?

Essential tools include mixing bowls, a pastry cutter or fork, a baking sheet lined with parchment, a round biscuit cutter, and a whisk or mixer.