This homemade Strawberry Shortcake recipe is a classic for a reason. It has a tender shortcake, perfectly sweetened whipped cream and macerated and sliced strawberries. Made in less than an hour, this is my go-to summer dessert recipe.
I just came home from the store where I was able to buy a bunch of strawberries for 97 cents a carton! Score! Strawberries are one of my favorite fruits, so I always stock up when they go on sale this time of year. We eat them plain, put them on top of pancakes, make smoothies, put them in strawberry spinach wraps, and make strawberry cupcakes.
Needless to say, we go through our fair share of strawberries, and I don’t mind at all. One request I always get from my family when I start bringing multiple cartons of strawberries home is to make this strawberry shortcake recipe from America’s Test Kitchen. It is delicious! And It is, in my opinion, one of the best strawberry shortcake recipes out there. This strawberry shortcake is one of those recipes that will leave your loved ones in awe of your baking skills. So get going and go buy some strawberries. Get ready to impress whoever you are serving this homemade strawberry shortcake to!
Recipe Questions Answered:
How to Make Strawberry Shortcake?
- First, start by mixing the crushed berries with sugar in a medium-size bowl and set aside for up to 2 hours.
- Pre-heat the oven to 425 degrees with the rack on the lower-middle position.
- To make the strawberry shortcake biscuits, mix the flour, salt, baking powder and 3 tablespoons of sugar in a medium bowl.
- The next step is to grate butter, with the large holes of a box grater into the dry ingredients.
- Then, toss the butter with flour to coat it. You will next use a pastry cutter to finish cutting butter into the flour.
- Next, mix beaten egg with half-and-half and pour it into the flour mixture. Using a fork, toss the mixture until large clumps form.
- Then, lightly knead on a floured surface until it comes together.
- Next, pat the dough into a 9-by 6-inch rectangle, ¾ inch thick. You will then cut 6 dough rounds with 2 ¾-inch biscuit cutter.
- After placing the dough tops 1 inch apart on a baking sheet you will brush the tops with egg white and then sprinkle sugar on top of the egg white.
- Bake until golden brown, about 12-14 minutes. Let the cakes cool while making the whipped cream.
- Whip the cream, sugar, and vanilla to stiff peaks.
- Then, cut the cakes crosswise and put a scoop of berries and cream on the cake bottom.
- Lastly, finish the strawberry shortcake off by placing the other half of the cake on top and serve immediately.
Can Strawberry Shortcake be made in advance?
You can make each part of the homemade strawberry shortcake in advance. Also, you can make the shortcakes up to 3 days before you are going to assemble the dessert. You can even freeze the strawberry shortcake biscuits for up to 3 months. The strawberries and whipped cream can be made the day before you are going to assemble the cake. Place both in separate airtight containers and store them in the fridge.
Can you macerate strawberries overnight?
Yes! You can cut and mash the strawberries and add the sugar. Place the mixture in an airtight container and store in the refrigerator overnight. The sugar will bring out the flavor in the strawberries. Bring the strawberries to room temperature before serving.
Why is it called shortcake?
Common sense might tell you that a shortcake has its name because the dessert is not tall. But nope! That is not what it means. Short is an English word that means crisp. So it is biscuit like but better because it is nice and crispy.
How tasty does this strawberry shortcake biscuit look?!
Cook’s Note – Strawberry Shortcake recipe:
- You can store the cut biscuit dough in the refrigerator up to 4 hours in advance. Just make sure you cover the pan with plastic wrap.
- You can use the leftover scraps of dough to make 2 more shortcakes. Just briefly re-knead the dough, pat it out into a 3/4 inch tall circle, and cut with the biscuit cutter.
- Strawberries are the classic berry to make a shortcake dessert with but don’t let that stop you from using other fruit. Some of my favorite alternatives are raspberries, blueberries, blackberries, and cherries.
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Cook’s Tools – Homemade Strawberry Shortcake:
- mixing bowls
- strawberry huller
- potato masher
- box grater
- pastry cutter
- wooden ruler
- 2 3/4-inch biscuit cutter
- baking sheet
- pastry brush
ONE YEAR AGO: Chicken Marsala Stuffed Shells
TWO YEARS AGO: Buckeye Brownie Cheesecake Cake
THREE YEARS AGO: S’mores Snack Mix
Strawberry Shortcake Recipe
- 3 pints fresh strawberries rinsed and dried
- 6 Tablespoons granulated sugar
STRAWBERRY SHORTCAKE BISCUITS:
- 2 cups bleached all-purpose flour
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 5 Tablespoons granulated sugar separated
- 8 Tablespoons unsalted butter frozen
- 1 large egg
- ½ cup half-and-half
- 1 tablespoon half-and-half
- 1 egg white lightly beaten
- 1 cup heavy cream chilled
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
MAKE THE STRAWBERRY TOPPING:
- Hull the strawberries. Cut 2 pints into quarters, and crush the remaining pint with a potato or avocado masher. Place all of the strawberries in a bowl and mix in the sugar. Set the mixture aside while you make the rest of the recipe.
MAKE THE STRAWBERRY SHORTCAKE BISCUITS:
- Move the oven rack to the middle position and preheat the oven to 425 degrees In a medium bowl whisk together the flour, salt, baking powder, and 3 Tablespoons of sugar.
- Use a box grater to shred the butter into the flour mixture. Use your hands to toss the butter and flour together until the butter is coated. Then, use a pastry cutter or 2 forks to cut the butter into the flour. You know it’s mixed when the butter pieces are the size of split peas.
- Whisk together the half-and-half and the egg in a liquid measuring cup. Pour it into the flour mixture and stir with a fork until large clumps of dough form. Then, flour a clean work surface and dump the dough out onto the counter. Knead until it comes together and no flour bits remain. DO NOT OVER-MIX!
- Gently press the dough into a 9-inch by 6-inch rectangle that is about 3/4 of an inch thick. Flour a 2 3/4-inch biscuit cutter and cut the dough into 6 rounds.
- Spread the dough rounds out onto a baking sheet, and brush the tops with egg white. Sprinkle with the remaining 2 Tablespoons of sugar. Bake until the shortcakes are golden brown, about 12-14 minutes. Put the baking sheet on a wire rack to cool for 10 minutes.
MAKE THE WHIPPED CREAM:
- Pour the heavy cream, sugar, and vanilla into a bowl of a stand mixer or into a large bowl. Using a stand mixer fitted with the whisk attachment or a handheld mixer, mix the cream on low until small bubbled begin to form, about 30 seconds. Next, increase the speed to medium and continue mix until the whisk attachment or beaters leave a trail, about 30 more seconds. Then, increase the speed to high and mix until the cream whipped smooth, thick, and almost doubled in size, about 30 seconds for soft peaks and 40 seconds for stiff peaks.
- Split or cut each of the shortcakes in half crosswise. Spoon 1/6 of the strawberry topping onto the bottom of the shortcake followed by a healthy dollop of the whipped cream. Finally, op with the shortcake top and serve right away!