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Kid-Approved Classic Strawberry Shortcake Recipe

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A classic strawberry shortcake recipe with tender, buttery biscuits, juicy macerated strawberries, and light-as-air whipped cream. This quick and easy dessert comes together in under 30 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced (about 3 cups sliced)
  • ¼ cup granulated sugar
  • 1 teaspoon fresh lemon juice (optional)
  • 2 cups all-purpose flour (240g)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold heavy cream (180ml), plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream (240ml)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. In a medium bowl, toss the sliced strawberries with ¼ cup sugar and lemon juice if using. Let them sit at room temperature while you make the biscuits.
  2. Preheat your oven to 425°F (220°C) with a rack in the center position. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  4. Pour the cold heavy cream and vanilla extract into the flour mixture. Stir with a fork just until the dough comes together. It will look shaggy and a little dry in spots.
  5. Turn the dough onto a lightly floured surface. Gently pat it into a ¾-inch thick rectangle. Fold it in half, then pat it out again to ¾ inch. Use a biscuit cutter to cut out rounds—press straight down without twisting. Gather the scraps, pat them out, and cut more biscuits. You should get 6 to 8 biscuits.
  6. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra heavy cream and sprinkle with a pinch of sugar if you like. Bake for 12 to 15 minutes, until the biscuits are golden brown and fragrant. Transfer to a cooling rack for at least 5 minutes.
  7. While the biscuits cool, pour the cold heavy cream into a chilled bowl. Add the powdered sugar and vanilla. Using an electric mixer on medium-high speed, whip until soft peaks form—about 2 to 3 minutes.
  8. Split each biscuit in half horizontally. Place the bottom half on a plate, spoon over some strawberries and their syrup, add a generous dollop of whipped cream, then top with the other biscuit half. Add more strawberries and cream on top if desired.
  9. Serve immediately.

Notes

Keep everything cold for flaky biscuits. Don’t twist the biscuit cutter. Let the strawberries sit for at least 10 minutes. Whip cream by hand if you have time. Watch the oven closely as baking times vary.

Nutrition

Keywords: strawberry shortcake, classic strawberry shortcake, kid-approved, easy dessert, summer dessert, strawberry dessert, homemade shortcake

Find it online: https://twinkletaste.com/kid-approved-classic-strawberry-shortcake-recipe/