For an extra layer of flavor, try adding a pinch of lemon zest to the shortcake dough. If you don't have a biscuit cutter, you can use a sharp knife to cut the dough into squares. The macerated strawberries are best when allowed to sit for at least an hour, but can be prepared up to 4 hours in advance. If preparing in advance, store the strawberries in the refrigerator.
Strawberry Shortcakes
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS94
These delightful strawberry shortcakes offer a luscious twist on the classic dessert, perfect for celebrating the bounty of spring and summer. Imagine flaky, buttery biscuits piled high with macerated strawberries and clouds of freshly whipped cream. A truly irresistible treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol139 mg
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Fiber4 g
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Protein7 g
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Saturated Fat26 g
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Sodium349 mg
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Sugar25 g
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Fat42 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C).
02
StepIn a medium bowl, gently toss the strawberries with 1/2 cup confectioners' sugar until evenly coated. Allow to macerate at room temperature, letting the juices develop, about 1 hour.
03
StepIn a large bowl, whisk together the flour, white sugar, baking powder, and sea salt until thoroughly combined. Cut in the chilled butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually pour in 1 cup of heavy cream, starting with 1/2 cup and adding 1 to 2 tablespoons at a time as needed. Stir to form a soft dough, adding more cream if necessary. Lightly knead the dough a few times with the heel of your hand in a floured bowl.
04
StepOn a lightly floured surface, roll out the dough to 1/2 inch thickness. Using a 3-inch biscuit cutter, cut out six rounds. Place the rounds onto an ungreased baking sheet.
05
StepBake in the preheated oven until the shortcakes are golden brown on top, approximately 10 to 12 minutes. Transfer the shortcakes to a wire rack to cool.
06
StepIn a metal or glass bowl, beat the remaining 1 cup of heavy cream with an electric mixer until soft peaks form. Gently fold in 2 tablespoons of confectioners' sugar and vanilla extract until well incorporated. Cover and refrigerate the whipped cream until ready to serve.
07
StepTo assemble, split each shortcake round horizontally using a serrated knife. Place the bottom halves of the shortcakes on serving plates. Spoon about 1/2 cup of the macerated strawberries and their luscious juices over each shortcake half. Top with 1/4 cup of freshly whipped cream. Crown with the shortcake tops. Dust each dessert with about 1 teaspoon of confectioners' sugar and garnish with a sprig of fresh mint.
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Selmer Kunze
May 12, 2025Ashley T: I've made these several times now and they're always a hit. Thanks for the great recipe!
Grady Sauer
May 1, 2025Kevin J: I messed up by overmixing the dough, but they still tasted great! Just a little tougher than they should have been. Will be more careful next time.
Mikayla Kutch
Mar 3, 2025Emily K: The best strawberry shortcakes I've ever made! The macerated strawberries were the perfect touch.
Freddy Macejkovic
Feb 8, 2025Michael B: Easy to follow recipe and the results were fantastic. Will definitely be making these again!
Charlotte Crona
Feb 7, 2025Chris R: Followed the recipe exactly and they turned out perfectly. Highly recommend!
Mac Reichert
Dec 22, 2024Jessica P: These were so good! I used a mix of strawberries and raspberries and it was delicious.
Joany Feest
Dec 8, 2024David L: My family loved these! I added a little lemon zest to the dough, as suggested, and it really brightened up the flavor.
Rudy Stark
Sep 19, 2024Lisa S: Delicious! I used coconut whipped cream to make them vegan and they were still amazing.
Nestor Conn
Aug 31, 2024Sarah M: These were amazing! The shortcakes were so tender and the strawberries were perfectly sweet.
Esther Kohler
Jul 3, 2024Brittany W: My kids devoured these! A perfect summer dessert.