Easy Strawberry Shortcake Recipe
Easy strawberry shortcake made with fresh berries, soft biscuit shortcakes, and whipped cream can be ready in about 30 minutes for a quick weeknight or weekend dessert.
Servings 9 servings
Calories 447kcal
Ingredients
Strawberries
- 8 cups fresh strawberries sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Biscuits
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold salted butter cut into small pieces
- 1 cup cold buttermilk
- 2 tablespoons heavy cream
- ¼ cup turbinado sugar
Whipped cream
- 1 cup whipped cream
Instructions
- Toss together strawberries, granulated sugar, and lemon juice in a medium bowl.8 cups fresh strawberries, ¼ cup granulated sugar, 1 tablespoon lemon juice
- Let stand while you make the biscuits.
- Meanwhile, preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- Whisk together flour, remaining granulated sugar, baking powder, baking soda, and salt in a large bowl.3 cups all-purpose flour, ⅓ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Cut in butter until the mixture resembles coarse crumbs.¾ cup cold salted butter
- Stir in buttermilk just until incorporated.1 cup cold buttermilk
- Drop ⅓-cup scoops of dough about 2 inches apart onto prepared baking sheet.
- Brush dough with cream and sprinkle with turbinado sugar.2 tablespoons heavy cream, ¼ cup turbinado sugar
- Bake until golden brown, about 15-20 minutes.
- Let the biscuits cool to room temperature before serve.
- For each serving, spoon about ¾ cup berries with juice over a biscuit.
- Top with whipped cream.1 cup whipped cream
Notes
- Sugar: Feel free to adjust the amount of sugar in the strawberries depending on how ripe your strawberries are and your tastes.
- Lemon juice: The lemon juice adds a bit of brightness to the strawberries. You could substitute orange juice if you prefer.
- Flour: You can weigh the flour (click “metric” just above the ingredients) or sift, lightly spoon into a measuring cup, and level without packing. Too much flour will give you dry, dense or heavy biscuits.
- Butter: If using salted butter, decrease the salt to 1/4 teaspoon.
- Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute.
- Turbinado sugar: The turbinado sugar adds a nice bit of crunch and sweetness to the outside of the biscuits. You could use another type of coarse sugar if you prefer.
- Whipped cream: If you would like tips or a recipe, you can find my homemade whipped cream recipe here.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 63g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 406mg | Potassium: 477mg | Fiber: 4g | Sugar: 27g | Vitamin A: 627IU | Vitamin C: 76mg | Calcium: 149mg | Iron: 3mg