Simple Strawberry Shortcake

This classic strawberry shortcake recipe transforms simple ingredients into a delightful dessert that perfectly balances tender, buttery biscuits with sweet, juicy strawberries. I've been making this summer staple for years, and it never fails to bring smiles around the table.

This recipe became my go-to summer dessert after I made it for a backyard gathering where everyone requested the recipe. The simplicity yet impressive presentation makes it perfect for both casual family dinners and special occasions.

Ingredients

• All purpose flour: Ensures a tender crumb while providing structure to the shortcakes
• Cold unsalted butter: Creates those delicious flaky layers when it melts in the oven
• Baking powder: Gives the perfect rise; look for fresh baking powder with no lumps
• Milk: Adds moisture and helps bind the dough together; use whole milk for richness
• Fresh strawberries: Provide the star flavor; choose bright red berries with no soft spots
• Granulated sugar: Enhances the natural sweetness in both biscuits and berries
• Vanilla extract: Adds depth and warmth to the macerated strawberries

Step-by-Step Instructions

Mix the dry ingredients:

Combine flour, sugar, baking powder, and salt in a large bowl, making sure they're evenly distributed. This creates the foundation for your shortcakes, ensuring they rise properly and have consistent sweetness throughout.

Cut in the butter:

Work the cold butter pieces into the dry mixture until you have varying sizes resembling coarse crumbs and pea-sized pieces. Keep the butter cold at all times, as this creates those delicious flaky pockets in your finished shortcakes.

Add the milk:

Pour the milk in gradually while gently stirring just until the dough comes together. The key here is minimal handling; avoid overmixing, or the shortcakes will become tough instead of tender.

Form and cut the shortcakes:

Pat the dough to a one-inch thickness on a lightly floured surface. Press straight down with your cutter without twisting, which ensures proper rising. Place them on your baking sheet with space between each one.

Bake to golden perfection:

Brush tops with milk for a beautiful golden finish and bake for 15 to 20 minutes. Look for shortcakes that have risen well with slightly crisp exteriors and soft centers.

Prepare the strawberries:

While the shortcakes cool, toss sliced strawberries with sugar and vanilla. Allow them to sit for at least 10 minutes, which creates a lovely natural syrup that will soak into the warm biscuits.

Assemble and serve:

Split each shortcake horizontally, spoon generous amounts of strawberries onto the bottom half, and replace the top. Serve immediately while the contrast between warm biscuit and cool berries is at its peak.

The vanilla extract in the strawberries is my secret weapon in this recipe. My grandmother taught me this trick when I was just eight years old, standing on a kitchen stool helping her prepare Sunday dessert. The vanilla amplifies the strawberry flavor in a way that makes people wonder what your special ingredient might be.

Make Ahead Options

For busy entertaining days, you can prepare components in advance. The shortcake dough can be mixed, cut, and frozen uncooked for up to one month. Simply bake from frozen, adding a few extra minutes to the baking time. Alternatively, baked shortcakes can be stored in an airtight container for up to two days and briefly reheated before serving. The strawberries are best prepared no more than four hours ahead, as they continue to soften and release juices over time.

Perfect Pairings

This strawberry shortcake reaches new heights with the right accompaniments. Freshly whipped cream is the classic choice—just beat heavy cream with a touch of powdered sugar and vanilla until soft peaks form. For a more indulgent twist, try serving with a scoop of vanilla bean ice cream. Mint leaves make a beautiful garnish that adds a refreshing note, while a drizzle of aged balsamic reduction creates an unexpected but delightful flavor contrast that enhances the strawberries.

The Secret to Perfect Shortcakes

The success of this recipe lies in temperature control. Keep your butter and milk cold until the moment you use them. I recommend cutting the butter into cubes and then returning it to the refrigerator while you gather other ingredients. When mixing, use your fingertips rather than your palms, as hands transfer less heat this way. For the tenderest shortcakes, handle the dough minimally—just enough to bring it together. Those visible butter pieces in your dough will create steam pockets during baking, resulting in the delightful flaky layers that make shortcakes so irresistible.

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Recipe FAQs

→ Can I make the shortcake biscuits ahead of time?

Yes, you can bake the shortcake biscuits up to 24 hours in advance. Store them in an airtight container at room temperature. For the best texture, warm them slightly in a 300°F oven for 5 minutes before assembling with the strawberries.

→ Why is cold butter important for this recipe?

Cold butter is crucial for creating flaky, tender shortcakes. When cold butter melts during baking, it creates steam pockets that result in layers and a light texture. Using warm or melted butter would create dense, less appealing biscuits.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for their texture and flavor, but frozen strawberries can work in a pinch. Thaw completely, drain excess liquid, and pat dry before macerating with sugar and vanilla. The texture will be softer than fresh strawberries.

→ What's the best way to serve strawberry shortcake?

For the best experience, serve strawberry shortcake immediately after assembling while the biscuits are still slightly warm and the strawberries are juicy. Top with freshly whipped cream for extra richness, or a scoop of vanilla ice cream for a delightful temperature contrast.

→ Can I substitute the all-purpose flour with a gluten-free alternative?

Yes, you can use a cup-for-cup gluten-free flour blend as a substitute. The texture might be slightly different, but adding ¼ teaspoon xanthan gum (if not already in your blend) will help achieve a better consistency. Be careful not to overmix the dough as gluten-free batters can become gummy.

→ How do I know when my shortcakes are perfectly baked?

Perfectly baked shortcakes should be golden brown on top and bottom, with a slight spring when gently pressed. If you insert a toothpick into the center, it should come out clean. The internal temperature should be around 200°F if you're using a thermometer.