The Ultimate Strawberry Shortcake Recipe

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There’s nothing quite like homemade strawberry shortcake, especially when you’ve put love into every component. This dessert combines the light, sweet flavors of summer with the comforting textures of homemade baking. Today, I want to share why my homemade biscuits, fresh whipped cream, and strawberry compote make the perfect strawberry shortcake.

The-Ultimate-Strawberry-Shortcake-Recipe

THE ULTIMATE STRAWBERRY SHORTCAKE RECIPE

First, let’s talk about the biscuits.

These aren’t just any biscuits. They’re lightly sweet, fluffy, and wonderfully crumbly. Each one is big enough to hold all the goodness without falling apart. When you bake your biscuits, you control the sweetness and texture, making them the ideal base for strawberry shortcakes. They’re just sweet enough to complement the strawberries and cream without being overpowering.

These-homemade-biscuits-are-versatile-and-can-be-used-in-many-other-delicious-ways.

Now, onto the strawberries.

For the compote, I like to use fresh, ripe strawberries. Slice them up and cook them down gently with a bit of sugar until they’re soft and syrupy. This compote captures the essence of summer in every spoonful. The strawberries break down just enough to release their juices but still hold on to some of their shape, giving you that perfect balance of texture and flavor.

Shortcake-Recipe

Don’t forget the whipped cream!

Freshly whipped cream is a must. It’s light, airy, and just the right amount of sweet. The trick to perfect whipped cream is to start with cold cream. Beat it until soft peaks form, then add a touch of sugar and vanilla extract. Keep whipping until it’s just stiff enough to hold its shape. This will give your shortcake that classic, luxurious feel.

Freshly-whipped-cream-is-a-must.

Watch a one-minute video on how I make it!

Here are a few tips to make your strawberry shortcake truly special:

Choose ripe strawberries: They should be bright red, firm, and fragrant.

Don’t overwork the biscuit dough: This keeps them fluffy and tender.
Use heavy cream for whipping: It whips up better and has a richer taste.
Chill your mixing bowl and beaters before whipping the cream: This helps the cream whip up faster and fluffier.

Prep Ingredients Ahead of Time:

Strawberry Compote: Make your compote a few hours ahead or even the day before. This allows the flavors to meld together, making it even more delicious.
Whipped Cream: Whip your cream just before you’re ready to assemble your shortcakes to ensure it’s fresh and fluffy.

Biscuit Tips:

Cold Butter: Ensure your butter is very cold before incorporating it into the biscuit dough. This helps create those flaky, crumbly layers.
Handle the dough gently: Mix the dough until just combined. Overmixing can result in tough biscuits.
Cutting Biscuits: Use a sharp cutter and press straight down without twisting to help the biscuits rise evenly.

Assembling Tips:

Don’t Skimp on Filling: Be generous with your strawberry compote and whipped cream. The biscuits can handle it!
Layering for Best Results: For extra decadence, you can add a second layer of strawberries and cream between the biscuit halves.

Storage and Serving:

Storing Biscuits: If you need to make the biscuits ahead of time, store them in an airtight container at room temperature for up to two days. Reheat them briefly in the oven to refresh them.
Storing Compote and Cream: Keep the strawberry compote and whipped cream refrigerated until you’re ready to use them.
Serve Immediately: Once assembled, serve your strawberry shortcake immediately to enjoy the best texture and flavor.

Substitutions and Additions:

Alternative Sweeteners: Feel free to use honey or maple syrup in the compote for a different flavor profile.
Flavoring the Whipped Cream: You can add a touch of almond extract or a splash of liqueur like Grand Marnier for an extra twist.

Presentation:

Rustic Look: Embrace the natural, rustic look of your homemade shortcakes. The slightly uneven edges and homemade charm add to their appeal.
Garnish: A fresh mint leaf or a sprinkle of powdered sugar on top can add a lovely finishing touch.
Remember, the beauty of strawberry shortcake lies in its simplicity and the quality of its ingredients. By paying attention to these details, you’ll create a dessert that’s not only delicious but also a true celebration of homemade goodness.

This-dessert-brings-together-the-light,-sweet-flavors-of-summer-and-the-comforting,-hearty-textures-of-homemade-baking.

HOW TO MAKE THE ULTIMATE STRAWBERRY SHORTCAKE

Prepare Dry Ingredients:

In a large bowl, add flour, granulated sugar, kosher salt, and baking powder. Whisk it together. Chop the COLD unsalted butter into small chunks. Add the butter to the flour mixture and use a pastry cutter or two forks to cut the butter into the flour. See the short video. You want to end up with a crumbly mixture and noticeable pieces of butter. 

Chop-the-COLD-unsalted-butter-into-small-chunks.

Prepare the Buttermilk Mixture:

In a small bowl or measuring cup, add cold buttermilk. Use cold buttermilk straight from the fridge. Cold ingredients help keep the dough flaky and prevent the butter from melting too soon. You don’t have buttermilk available. I got you! Look at the recipe card notes on how to make your own. 

Add a large egg to the buttermilk and lightly whisk. Eggs add richness and help the dough rise. Whisk the egg and buttermilk together until they are just combined. Over-whisking can incorporate too much air and affect the texture. 

Add-a-large-egg-to-the-buttermilk-and-lightly-whisk

Make the Dough:

Add the buttermilk-egg mixture to the flour in a large bowl.

Add-the-buttermilk-egg-mixture-to-the-flour-in-a-large-bowl.
Use a rubber spatula to mix until you have a shaggy dough. It’s okay if some flour is not fully mixed in. Flour your hands and knead the dough a few times in the bowl, pressing in any loose flour. If the dough is too dry, add 1 tablespoon of cold buttermilk or ice water.

Use-a-rubber-spatula-to-mix-until-you-have-a-shaggy-dough.-It-is-okay-if-some-flour-is-not-fully-mixed-in.

Roll and Fold the Dough:

Turn the dough onto a floured surface.
Roll it into a rectangle about 9×13 inches (it doesn’t have to be exact). I like to use my baking mat to guide me. Take a look at the short video above and see how I use this tool when folding the dough. 

Fold-the-doughFold the dough in half, then in quarters, and then again. I use the baking mat as well to make things practical. Pat the dough to make a smooth top, and roll it gently to about 1 1/4 inches thick.

I use the baking mat as well to make things practical. Pat the dough to make a smooth top, and roll it gently to about 1 1/4 inches thick.
Cut the Shortcakes:

Dip a biscuit cutter in flour and cut the dough. Do not twist the cutter; push straight down. Re-roll scraps and repeat.

Easy-homemade-biscuits

Prepare for Baking:

Place the shortcakes in a buttered cast iron skillet or greased baking pan, close together If possible, place the shortcakes in the fridge for 20 minutes before baking to help them rise better in the oven.

Place-the-shortcake-in-a-buttered-cast-iron-skillet-or-greased-baking-pan.You-want-to-place-the-shortcakes-snuggly-togetherBake the Biscuits:

Brush the tops with buttermilk or heavy cream and sprinkle with sugar ( I am using cinnamon sugar).

Brush-the-tops-with-buttermilk-or-heavy-cream-and-sprinkle-with-sugar-.-I-am-using-cinnamon-sugar.
Bake at 425°F for 18–22 minutes, until the tops are deep golden brown, the edges are firm, and the bottoms start to brown. If unsure, split one open to check if the center is cooked. Cover with foil if the tops brown too quickly.

Biscuits-Recipe

Make the Whipped Cream:

In a large bowl or stand mixer, add 2 cups of cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed for 2-5 minutes until thickened with peaks that hold their shape. Keep refrigerated until ready to serve.

Freshly-whipped-cream-is-a-must.

Make the Strawberry Compote:

Take a look at this detailed post on how to make Strawberry Compote. However, here I share a simple, easy way. 

Prep the strawberries:

Wash and hull the fresh strawberries. Then, cut the big ones into quarters and the small ones into halves. Place them in a saucepan. I also added a tablespoon of strawberry preserve. This is optional. 

Next, in a small container, whisk cornstarch with water until dissolved.
Add this mixture to the strawberries. Add sugar and a pinch of salt.

Homemade-Strawberry-filling-for-shortcake-recipe

Heat it on medium-high until it starts to boil.
Use a potato masher or fork to mash some of the berries and release their juices. This step is optional but recommended. Reduce the heat to low and let it simmer for 5 to 10 minutes until the strawberries are soft and the sauce thickens.

Cool and Store:

Remove the saucepan from the stove and let the compote cool.
Transfer to a mason jar or glass container.
Cover and refrigerate until ready to use.

Assemble the Shortcakes:

Split a warm shortcake in half. Top with whipped cream and strawberry compote, then place the other half on top. Add more strawberries and whipped cream on top. And Enjoy!

The-Ultimate-Strawberry-Shortcake-Recipe

The-Ultimate-Strawberry-Shortcake-Recipe

The Ultimate Strawberry Shortcake

There’s nothing quite like homemade strawberry shortcake, especially when you’ve put love into every component. This dessert brings together the light, sweet flavors of summer and the comforting, hearty textures of homemade baking. Today, I want to share with you why my homemade biscuits, fresh whipped cream, and strawberry compote make the perfect strawberry shortcake.
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Course: baking and desserts, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 SERVINGS
Calories: 837kcal

Ingredients

Simple Strawberry Compote:

  • 1 cup of fresh strawberries
  • 1 tablespoon cornstarch diluted in 1 tablespoon of water
  • 1 tablespoon sugar
  • 1 tablespoon of strawberry preserve. This is optional.
  • 1 teaspoon Vanilla extract

For the shortcake

  • 3 cups all-purpose flour spooned and leveled
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 3/4 cup butter COLD (1 & 1/2 sticks)
  • 1 large egg cold
  • 3/4 cup buttermilk COLD
  • 1-2 tablespoons buttermilk cold OR ice water

Homemade Whipped cream

  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla

Instructions

Prepare Dry Ingredients:

  • In a large bowl, add flour, granulated sugar, kosher salt, and baking powder. Whisk it together. Chop the COLD unsalted butter into small chunks.
  • Add the butter to the flour mixture and use a pastry cutter or two forks to cut the butter into the flour. See the short video. You want to end up with a crumbly mixture and noticeable pieces of butter.

Prepare the Buttermilk Mixture:

  • In a small bowl or measuring cup, add cold buttermilk. Use cold buttermilk straight from the fridge. Cold ingredients help keep the dough flaky and prevent the butter from melting too soon. You don’t have buttermilk available. I got you! Look at the recipe card notes on how to make your own.
  • Add a large egg to the buttermilk and lightly whisk. Eggs add richness and help the dough rise. Whisk the egg and buttermilk together until they are just combined. Over-whisking can incorporate too much air and affect the texture.

Make the Dough:

  • Add the buttermilk-egg mixture to the flour in a large bowl. Use a rubber spatula to mix until you have a shaggy dough. It’s okay if some flour is not fully mixed in.
  • Flour your hands and knead the dough a few times in the bowl, pressing in any loose flour. If the dough is too dry, add 1 tablespoon of cold buttermilk or ice water.

Roll and Fold the Dough:

  • Turn the dough onto a floured surface.
  • Roll it into a rectangle about 9×13 inches (it doesn’t have to be exact). I like to use my baking mat to guide me. Take a look at the short video above and see how I use this tool when folding the dough.
  • Fold the dough in half, then in quarters, and then again. I use the baking mat as well to make things practical. Pat the dough to make a smooth top, and roll it gently to about 1 1/4 inches thick.

Cut the Shortcakes:

  • Dip a biscuit cutter in flour and cut the dough. Do not twist the cutter; push straight down. Re-roll scraps and repeat.

Prepare for Baking:

  • Place the shortcakes in a buttered cast iron skillet or greased baking pan, close together If possible, place the shortcakes in the fridge for 20 minutes before baking to help them rise better in the oven.

Bake the Biscuits:

  • Brush the tops with buttermilk or heavy cream and sprinkle with sugar ( I am using cinnamon sugar).
  • Bake at 425°F for 18–22 minutes, until the tops are deep golden brown, the edges are firm, and the bottoms start to brown. If unsure, split one open to check if the center is cooked. Cover with foil if the tops brown too quickly.

Make the Whipped Cream:

  • In a large bowl or stand mixer, add 2 cups of cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed for 2-5 minutes until thickened with peaks that hold their shape. Keep refrigerated until ready to serve.

Make the Strawberry Compote:

  • Take a look at this detailed post on how to make Strawberry Compote. However, here I share a simple, easy way.
  • Wash and hull the fresh strawberries. Then, cut the big ones into quarters and the small ones into halves. Place them in a saucepan. I also added a tablespoon of strawberry preserve. This is optional.
  • Next, in a small container, whisk cornstarch with water until dissolved. Add this mixture to the strawberries. Add sugar and a pinch of salt. Heat it on medium-high until it starts to boil.
  • Use a potato masher or fork to mash some of the berries and release their juices. This step is optional but recommended. Reduce the heat to low and let it simmer for 5 to 10 minutes until the strawberries are soft and the sauce thickens.

Cool and Store:

  • Remove the saucepan from the stove and let the compote cool.
  • Transfer to a mason jar or glass container.
  • Cover and refrigerate until ready to use.

Assemble the Shortcakes:

  • Split a warm shortcake in half. Top with whipped cream and strawberry compote, then place the other half on top. Add more strawberries and whipped cream on top. And Enjoy!

Nutrition

Calories: 837kcal | Carbohydrates: 79g | Protein: 11g | Fat: 54g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 643mg | Potassium: 649mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1971IU | Vitamin C: 15mg | Calcium: 288mg | Iron: 4mg

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THE ULTIMATE STRAWBERRY SHORTCAKE RECIPE

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 

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