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If you are looking for a dessert that captures the essence of summer in every bite, look no further than this Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe. With juicy, macerated strawberries, fluffy homemade shortcakes, and cloud-like whipped cream, this dessert feels like a celebration of sunshine and warmth. It’s a timeless classic that’s surprisingly simple to make, yet utterly impressive. Whether you’re hosting a picnic, a barbecue, or just craving a sweet treat that tastes like summer itself, this recipe will become your go-to favorite for delighting friends and family.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a starring role in bringing this dessert to life. From the flour that gives the shortcakes their tender crumb to the fresh strawberries bursting with color and flavor, you’ll see how every component contributes to the perfect texture and taste.
- 2 cups all-purpose flour: The foundation of our tender, flaky shortcakes, plus a little extra for dusting to keep things easy.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to the shortcake dough.
- 1 tablespoon baking powder: Helps the biscuits rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works with the baking powder for perfect lift and texture.
- 1/2 teaspoon salt: Balances the flavors and enhances sweetness.
- 1/2 cup cold unsalted butter: Cubed for easy incorporation—this is the secret to flaky layers.
- 3/4 cup cold buttermilk: Adds moisture and a subtle tang that elevates the shortcake flavor.
- 2 tablespoons heavy cream: For brushing the tops, giving them a golden, glossy finish.
- Turbinado sugar: Optional, but adds a lovely crunchy sweetness on top of the biscuits.
- 2 pounds fresh strawberries: Hulled and sliced, these are the heart of the dessert, juicy and bursting with summer.
- 1/2 cup granulated sugar: Macerates the strawberries, drawing out their natural juices for a sweet syrup.
- 1 tablespoon lemon juice: Brightens the strawberries’ natural flavor and balances sweetness.
- 2 cups cold heavy cream: For whipping into luscious, airy whipped cream.
- 1/4 cup powdered sugar: Sweetens the whipped cream just right.
- 1 teaspoon vanilla extract: Adds warmth and depth to the whipped cream.
How to Make Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe
Step 1: Prepare the Strawberries
Start by washing and hulling your strawberries carefully to preserve their juicy goodness. Slicing them about 1/4 inch thick allows them to release sweet juices without turning mushy. Toss them with sugar and lemon juice and let them sit at room temperature. This maceration is where the magic begins—the sugar draws out the strawberry’s natural syrup, making every bite luscious and dripping with flavor.
Step 2: Mix and Cut the Biscuit Dough
While the strawberries are resting, it’s time to focus on the shortcakes. Whisk together the dry ingredients to ensure even distribution of rising agents and salt. Cutting cold butter into the flour mixture creates flaky pockets of richness that melt as the biscuits bake. Adding cold buttermilk just until combined keeps the dough tender without overworking it. Patting the dough gently and cutting biscuits with a sharp cutter ensures uniform baking and a perfect crumb.
Step 3: Bake the Shortcakes
Place your biscuit rounds on a parchment-lined baking sheet with a little space in between so they can rise freely. Brushing the tops with heavy cream and sprinkling turbinado sugar enhances the golden crust and adds a delightful crunch. Bake until the shortcakes are beautifully golden brown, with a slightly crisp exterior and light, fluffy inside. Cooling them on the baking sheet for a few minutes helps set their shape but enjoy the aroma—it’s almost as delicious as the finished product!
Step 4: Whip the Cream
Chill your mixing bowl and whisk attachment for at least 15 minutes to get the best whip on your cream. Pour in cold heavy cream, powdered sugar, and vanilla extract, then whip on medium speed until stiff peaks form. This whipped cream is the soft, creamy counterpoint to the shortbread-like biscuits and juicy strawberries, making every bite perfectly balanced.
Step 5: Assemble Your Shortcakes
Now comes the fun part! Split each biscuit in half horizontally and load the bottoms with a generous spoonful of those sweet, juicy strawberries and their syrupy juices. Dollop a big cloud of whipped cream over the berries, then crown your creation with the biscuit tops. A quick garnish with a few extra strawberry slices or a sprinkle of powdered sugar gives a pretty finishing touch that invites everyone to dive in.
How to Serve Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe
Garnishes
Extra strawberry slices add vibrant color and freshness that heighten the dessert’s appeal. A light dusting of powdered sugar or a few mint leaves can make your plate look as good as the shortcake tastes. These small touches elevate your presentation and bring that joyful summertime vibe to the table.
Side Dishes
While this dessert shines on its own, pairing it with a scoop of vanilla ice cream or a crisp, refreshing lemonade can make your summer meal feel extra special. These sides complement the shortcake’s sweetness and provide a cool, creamy contrast that guests will love.
Creative Ways to Present
For a fun twist, serve the components deconstructed in parfait glasses—layers of shortcake pieces, strawberries, and whipped cream build impressive and inviting individual desserts. Alternatively, use mini biscuit cutters to create bite-sized treats for parties, making it easy for guests to enjoy without utensils.
Make Ahead and Storage
Storing Leftovers
If you have any leftover biscuits, keep them in an airtight container at room temperature for up to two days. The whipped cream and strawberries are best stored separately in the fridge to maintain freshness and texture. Assemble just before serving for the best experience.
Freezing
Shortcakes freeze beautifully! Wrap them tightly in plastic wrap and place in a freezer-safe container for up to one month. Thaw at room temperature or warm gently in the oven before serving. For best results, avoid freezing the whipped cream and strawberries—they’re best freshly prepared.
Reheating
Reheat frozen or leftover biscuits in a 350°F oven for about 5-7 minutes until warmed through and slightly crisp on the outside. This refreshes their texture wonderfully without drying them out. Then top with fresh macerated strawberries and whipped cream for that freshly made feeling.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries always give the best texture and flavor, but if you only have frozen on hand, thaw them completely and drain excess juice before macerating with sugar. Keep in mind the texture will be softer, but still delicious.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This DIY buttermilk will give you that same tang and tender crumb in the biscuits.
How can I make this dessert vegan?
Try using plant-based butter and dairy-free milk like almond or oat milk with a splash of lemon juice instead of buttermilk. Whip coconut cream in place of the heavy cream and use maple syrup or coconut sugar for sweetness. The result will be different, but still quite tasty!
Can I prepare the shortcakes in advance?
Yes! You can bake the biscuits a day ahead and store them in an airtight container at room temperature. Assemble with strawberries and whipped cream just before serving for the freshest taste and best texture.
How do I know when my whipped cream is ready?
Whipped cream is ready when stiff peaks form—when you lift the whisk, the cream holds its shape firmly without falling over. Be careful not to whip past this stage, or you risk turning it into butter!
Final Thoughts
This Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe is pure joy on a plate. It’s a beautiful way to showcase fresh strawberries and create a dessert that’s both nostalgic and fresh. From the flaky biscuits to the sweet berries and silky whipped cream, every bite feels like a happy celebration of summer’s best flavors. I can’t wait for you to try it and make it your own go-to summer indulgence!
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Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Strawberry Shortcake is a classic summer dessert featuring tender, buttery biscuits topped with sweet macerated strawberries and freshly whipped cream. Perfectly balanced between crumbly and creamy textures, this recipe is ideal for warm weather gatherings and can be ready in just over an hour.
Ingredients
For the Biscuits
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 2 tablespoons heavy cream, for brushing
- Turbinado sugar, for sprinkling (optional)
For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar, plus more to taste
- 1 tablespoon lemon juice
For the Whipped Cream
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar, or more to taste
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: Wash and hull the strawberries, then slice them about 1/4 inch thick. In a large bowl, combine the sliced strawberries with 1/2 cup granulated sugar and 1 tablespoon lemon juice. Gently stir, cover, and let sit at room temperature for 30 minutes to 1 hour, stirring occasionally. Taste and add more sugar if needed to enhance sweetness.
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles pea-sized crumbs. Gradually add the cold buttermilk and stir gently until just combined, careful not to overmix.
- Shape and cut biscuits: Lightly flour a clean surface and turn out the dough. Gently pat it into a 3/4-inch thick circle or rectangle. Using a 2 1/2-inch biscuit cutter or sharp knife, cut out biscuits by pressing straight down without twisting. Collect and re-roll scraps as needed to make more biscuits.
- Prepare for baking: Arrange the biscuits on the prepared baking sheet about 1 inch apart. Brush the tops with heavy cream and sprinkle with turbinado sugar, if using, for a crunchy, sweet crust.
- Bake the biscuits: Bake for 12-15 minutes until golden brown and cooked through. Remove from oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Chill the bowl and whip cream: Place a mixing bowl and whisk or beaters in the freezer for at least 15 minutes to chill. Then, pour the cold heavy cream into the chilled bowl, add powdered sugar and vanilla extract. Whip on medium speed until stiff peaks form. Be careful not to overwhip to avoid turning the cream into butter. Adjust sugar or vanilla to taste, then refrigerate until serving.
- Assemble the shortcakes: Split each biscuit horizontally. Place the bottom half on a serving plate, spoon a generous amount of the macerated strawberries and their juices over it, then dollop with whipped cream. Top with the biscuit’s upper half.
- Garnish and serve: Optionally, garnish with extra strawberry slices or powdered sugar. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh, ripe strawberries and cold ingredients when making the dough and whipped cream.
- To make the biscuits extra flaky, avoid overworking the dough and keep the butter cold.
- You can prepare the strawberries and whipped cream several hours ahead, but assemble just before serving to keep biscuits crisp.
- Turbinado sugar adds a lovely crunch on the biscuit tops but can be omitted for a softer finish.
- Leftover shortcakes can be stored separately and enjoyed within 1-2 days, but are best fresh.
