
Fluffy biscuits with macerated strawberries and whipped cream
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
6
6 shortcakes
Difficulty
Easy
Cost
Moderate
$$
Fluffy biscuits with macerated strawberries and whipped cream
Tender, butter-rich shortcake biscuits split and filled with juicy macerated strawberries and billows of fresh whipped cream. The definitive American summer dessert.
20m
Prep Time
15m
Cook Time
35m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
Real strawberry shortcake uses biscuits, not sponge cake—tender, flaky biscuits that soak up the strawberry juices while staying sturdy enough to hold the whipped cream.
Toss sliced strawberries with 1/3 cup sugar and let macerate at room temperature for at least 30 minutes.
Mix flour, 1/3 cup sugar, 1 tbsp baking powder, and 1/4 tsp salt. Cut in cold butter until pea-sized crumbs.
Stir in 3/4 cup cream until just combined. Pat to 1-inch thickness, cut into rounds, and brush with cream.
Bake at 425°F for 12-15 minutes until golden brown.
Split warm biscuits, spoon strawberries and their juices onto the bottom half, add whipped cream, and cap with the top.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Any ripe, juicy fruit works for shortcake
A quick shortcut for busy days
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeMacerate the berries at least 30 minutes—the juice they release is what makes the shortcake magical.
Don't overwork the biscuit dough or the shortcakes will be tough instead of tender and flaky.
Assemble just before serving. Biscuits keep 1 day, berries keep 2 days, store separately.
Warm biscuits in a 300°F oven for 5 minutes before assembling.
Per serving (60mg) · 6 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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