Make this easy strawberry shortcake and impress your friends. Macerate fresh strawberries in sugar and pour over tender biscuits, then garnish with whipped cream. It will be your favorite strawberry shortcake recipe!
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What better way to conjure up memories of the joys of youth than strawberry shortcake? Strawberry Shortcake is one of the easiest desserts to make, a perfect ending to a family dinner or for serving a large group of people because it’s so easy to scale.
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How to make strawberry shortcake
To make strawberry shortcake All you have to do is toss sliced fresh strawberries in sugar and let them macerate a bit. The sugar draws moisture from the strawberries and dissolves into a syrupy sauce. Serve the strawberries on white cake or biscuits and garnish with whipped cream.
cake or biscuits?
Do you like your shortcake with cake or cookies? I’m from the camp that insists strawberry shortcake be made out of a cookie, not a cake.
Growing up we used to make the shortcake cookies with Bisquick mix, but now I just make cookies from scratch, it’s easy!
The cookie recipe I’ve included here is adapted from one I pulled from Fine Cooking magazine years ago. The original recipe used a cup and a half of heavy cream in addition to a knob and a half of butter, which I think is a bit overkill. In this recipe I mainly use milk with some cream (and the butter).
Biscuits with butter, milk and cream
The combination of butter, milk, and cream makes a wonderfully tender, flaky biscuit that’s perfect for serving with the strawberries.
One of the things I’ve learned from making strawberry shortcake over the years is that you always want more. It’s easy enough to macerate more berries, but when you run out of cookies? It’s a mega crap. So for this recipe we will make a batch of 9 cookies. Good enough for 6 people, plus more for seconds!
My dad wouldn’t forgive me if I didn’t include a link to how his favorite Bisquick cookies were made for those of you who prefer this classic. We also have gluten-free cookies for those who don’t want to give up strawberry shortcake just because they’re avoiding gluten, and delicious dairy-free vegan drop cookies made with coconut oil and almond milk.
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More summer berry recipes!
- Strawberry Shortcake Slider
- Blueberry Shortcake
- fresh strawberry cake
- Strawberry Rhubarb Pie
How to make strawberry shortcake ahead of time
We recommend making shortcake just before serving, but if you have to work ahead, give it a try.
- Make the cookies up to a day in advance. Let cool, then store in an airtight container. Heat the cookies individually in the microwave for 5 to 10 seconds.
- Wash and cut the strawberries up to a day in advance; refrigerate. About 20 minutes before serving, add the sugar and macerate the strawberries.
- You can make the whipped cream up to an hour in advance. Refrigerate in an airtight container until ready to serve.
From the editors of Simply Recipes
Strawberry Shortcake
I updated the cookie recipe to use less cream. If you liked the original, use 1 1/2 cups heavy cream instead of 1 cup milk and 1/4 cup heavy cream.
ingredients
strawberries:
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3 beer baskets fresh strawberries (Above 6 cups)
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1/2 cup (100G) white granulated sugar for the strawberries
whipped cream:
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1 cup (236ml) fat whipped cream
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2 teaspoon powdered sugar
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2 drops vanilla extract
Cookies:
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3 1/4 cups (455G) all purpose flourdivided (3 cups and 1/4 cup)
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3 tablespoon sugar
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1 1/2 tablespoon baking powder
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3/4 teaspoon kosher Salt
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12 tablespoons (168G) unsalted buttercut into small cubes
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1 cup (236ml) milk
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1/4 cup (60ml) heavy cream
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1 1/2 teaspoon vanilla extract
method
strawberries
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Prepare strawberries:
Cut the stems off the strawberries and discard them. Halve the strawberries and then either quarter them or cut them into thick slices.
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Macerate strawberries with sugar:
Place the chopped strawberries in a large bowl and sprinkle with sugar. Start with 1/4 cup sugar, then add another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated in a little sugar.
Let sit at room temperature for about 20 minutes, until the berries soften and start to release their juices.
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Mash some of the strawberries:
After about 20 minutes, mash about a quarter of the berries in the bowl with a potato masher and stir.
You don’t want to puree all the berries, just enough of them for their juices. Let it rest while you bake the cookies.
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Baking cookies:
Use the recipe below to bake the cookies.
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Prepare whipped cream:
While the cookies are baking, whip the cream with an electric mixer and add a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic wrap and refrigerate until ready to serve.
To serve, break one biscuit per person into large pieces and place in a bowl. Scoop strawberries over the cookie. Add a dollop of whipped cream.
Homemade cookies
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Mix the flour with dry ingredients:
In a large bowl, whisk together 3 cups flour, sugar, baking powder, and salt.
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Working in the butter:
Using either your fingers, a cookie cutter, a fork, or a food processor, cut the butter into the flour mixture until the largest chunks of butter are the size of peas.
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Add the wet ingredients:
Mix the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour in the milk mixture.
Mix with a fork or wooden spoon until mixture is just combined. It should look pretty shaggy. If it’s too wet to work with, sprinkle some of the remaining 1/4 cup flour on top. Knead gently by hand a few times to form a fluffy ball of dough, adding more flour if needed. It should be slightly sticky but not wet.
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Cool dough:
Place the dough on a lightly floured surface and shape into an 8-inch square that is about 3/4-inch to 2.5 cm thick. Place on a parchment or silicone-lined baking sheet, cover with plastic wrap and refrigerate for 20 minutes.
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Baking cookies:
Heat the oven to 425ºF. Take the dough out of the fridge. Cut the dough into 9 even squares and place them about 2 inches apart on the baking sheet.
Bake until cookies are medium golden brown, 18 to 20 minutes.
Makes 9 cookies.
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Surcharge:
Divide the cookies as you like and garnish with the macerated strawberries and whipped cream.
| nutritional information (per serving) | |
|---|---|
| 529 | calories |
| 27g | Fat |
| 66g | carbohydrates |
| 8g | protein |
