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Classic Cozy Strawberry Shortcake Recipe Easy Homemade Dessert Like Mom Made

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A nostalgic and easy-to-make strawberry shortcake featuring tender flaky biscuits, macerated fresh strawberries, and lightly sweetened whipped cream. Perfect for quick weeknight desserts or special occasions.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, sifted
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2/3 cup (160 ml) whole milk, cold
  • 1 large egg, lightly beaten (optional, for brushing tops)
  • 4 cups (about 600 g) fresh strawberries, hulled and sliced
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240 ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prep the Strawberries: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently and let them sit at room temperature for at least 30 minutes to macerate.
  2. Make the Biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold cubed butter and cut into flour mixture using a pastry cutter or two forks until coarse crumbs with pea-sized bits remain.
  3. Add Milk: Pour in cold milk and stir gently with a wooden spoon until just combined. Do not overmix; some lumps are okay.
  4. Shape the Biscuits: Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold over 2-3 times to create layers, then pat down again to 1-inch thickness. Use a 2.5-inch round cutter to cut biscuits, pressing straight down without twisting.
  5. Bake: Place biscuits on parchment-lined baking sheet about 1 inch apart. Brush tops with beaten egg if desired. Bake 12-15 minutes until golden brown. Transfer to cooling rack.
  6. Whip the Cream: While biscuits bake, combine cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Whip with hand mixer until soft peaks form. Avoid overwhipping.
  7. Assemble the Shortcakes: Slice each biscuit in half horizontally. Spoon macerated strawberries and juices onto bottom half, add a dollop of whipped cream, then top with other biscuit half. Add more strawberries and cream on top if desired.

Notes

Serve shortcakes within an hour of assembly for best texture. Warm biscuits slightly if made ahead. Use cold butter and minimal mixing for flaky biscuits. Macerate strawberries at least 30 minutes for best flavor. Use chilled bowl and cream for whipped cream to achieve soft peaks. Avoid twisting biscuit cutter to help biscuits rise.

Nutrition

Keywords: strawberry shortcake, classic dessert, homemade shortcake, easy strawberry dessert, summer dessert, flaky biscuits, whipped cream

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