June 14th is National Strawberry Shortcake day so, of course, I had to make one of my favorite summer dishes to commemorate the day! I love everything about Strawberry Shortcake; the light, fluffy whipped cream, fresh juicy strawberries and the sweet biscuits.
I wanted to share with you my favorite recipe for this mouth watering summer-time dessert.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 Hour
Servings: 6
Ingredients:
For the Whipped Cream:
- 1 cup heavy whipping cream
- 3 tbs. confectioners’ sugar
- 1 tsp. pure vanilla extract
- pinch of salt
For the Strawberries:
- 1 1/2 pounds strawberries stemmed and sliced
- 1/4 cup granulated sugar
For the Shortcakes:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tbs. baking powder
- 1 tsp. salt
- 3/4 cup cold unsalted butter cut into cubes
- 1 1/3 cold heavy cream
- 1 tsp. pure vanilla extract
- 2 tbs. heavy cream (use to brush on shortcakes)
Instructions:
- Pre-heat oven to 425 degrees; line a large baking sheet with parchment paper.
- While you are getting together all of your ingredients placed a metal bowl and whisk into your freezer so they can cool for the whipped cream (about 15 minutes).
- Pour in the heavy whipping cream into the cold bowl begin to beat on low speed for 1-2 minutes; then add in the confectioners sugar and vanilla extract, beat for 2 minutes on medium; switch to medium/high and beat until stiff peaks begin to form.
- Place the whipped topping into the fridge.
- Slice up your strawberries, place into bowl, top with sugar and then combine; cover and place into the fridge.
- In a large bowl, sift together the flour, sugar and baking powder; stir in the salt.
- Add the cold butter cubes into the flour and begin to combine with a pastry fork or your hands (I prefer using my hands because I think I can control the mixture more). Once small beads begin to form in the flour/butter mixture, then set it to the side.
- Take a small bowl and combine the cold heavy cream and vanilla extract (it’s important that the heavy cream be cold). Mix this into the flour/butter mixture until it’s just combined.
- Lightly flour your counter top and knead the dough together so that there aren’t any dry or crumbly pieces left; however, be mindful that you don’t over-mix.
- Form the dough into a circle (about 1 inch in thickness) and then cut into rounds. If you’re super fancy and have a biscuit cutter use that but I just used an upside down glass to cut the circles. Place the rounds onto the cookie sheet (about 1-2 inches apart).
- Put the pan and biscuit rounds into the fridge for 20-30 minutes.
- Pull out the strawberry mixture and mix it up again then put back into the fridge.
- Bake the biscuits for 15 minutes; keep a close eye on them as some ovens may cook quicker or slower than others and you don’t want them to be overcooked.
- Remove from oven and let cool for 10 minutes.
- Assemble the shortcakes! Cut the biscuits in half; spoon the strawberries onto the lower half. At this point there should be a liquid that has formed in the strawberry bowl, I really like to pour some of that liquid over the biscuit bottom first. Top the strawberries with however much whipped topping you want. Add the other biscuit half; add more strawberries (and strawberry liquid) and top with more whipped topping. Add one strawberry, without the stem, on top.
- Serve!
Thanks for stopping by to read how to make these! If you decide to give this recipe a try, I would LOVE to see your finished product!

One response to “Sweet Summer Strawberry Shortcakes”
Now is Winter, is it okay with your cake :)).. Very nice recipe, thank for sharing
LikeLike