Classic Strawberry Shortcake
This Easy Classic Strawberry Shortcake is the real deal! Forget spongy store-bought cakes – this version features a flaky, buttery buttermilk biscuit, the most incredible juicy strawberry topping (with a secret jammy twist!), and a billowy cloud of homemade whipped cream. Pure summer nostalgia. For another perfect summer dessert, try our Easy Strawberry Cheesecake Cookies.
Servings: 6 shortcakes
Calories: 450kcal
Equipment
- Pastry Cutter or Forks For cutting butter into flour.
- Baking Sheet For baking shortcakes.
- Electric Mixer For making whipped cream.
Ingredients
- All-purpose flour
- Granulated sugar
- Kosher salt
- Baking powder
- Cold butter
- Egg
- Cold buttermilk
- Fresh strawberries, hulled and sliced
- Strawberry jam
- Lemon juice
- Vanilla extract
- Heavy cream
- Powdered sugar
Instructions
- Make strawberry topping: In a bowl, toss sliced strawberries with sugar and let sit 15-20 minutes. In a small saucepan, warm jam with lemon juice and vanilla until melted. Combine with macerated berries. Set aside.
- Preheat oven to 425°F. In a large bowl, whisk flour, sugar, salt, and baking powder. Cut in cold butter until mixture resembles coarse meal with pea-sized pieces.
- Whisk buttermilk and egg together. Add to flour mixture and stir until shaggy dough forms. Turn onto floured surface and gently knead a few times. Pat into rectangle, fold repeatedly to create layers, then pat to 1¼-inch thickness.
- Cut out shortcakes with a biscuit cutter. Place on parchment-lined baking sheet, brush tops with cream, and sprinkle with sugar. Bake for 12-15 minutes until golden. Cool slightly.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla on medium-high until soft peaks form.
- Split shortcakes in half. Place bottom half on plate, top with strawberry topping, then whipped cream. Add top half, then more strawberries and cream. Serve immediately.
Notes
Pro Tips: The #1 secret to flaky shortcakes is using COLD butter – straight from the fridge or even frozen. Don't overwork the dough; mix just until combined for tender biscuits. The strawberry topping is elevated by warming a spoonful of jam with lemon and vanilla and mixing it with the macerated berries – this creates an incredibly thick, flavorful syrup. For the best texture, store all components separately and assemble just before serving. Homemade whipped cream is best the day it's made.