A classic vintage dessert that's everyone's favorite when fresh strawberries are in season. The soft biscuits can be made ahead, and the shortcakes can be assembled shortly before serving. They're very popular to celebrate holidays like the 4th of July and Mother's Day.
A vintage dessert that never disappoints
This strawberry dessert promises a round of applause.
Why? It has a little of everything: fluffy drop biscuits made from scratch, whipped cream topping and lightly sweetened fresh strawberries. You can go over the top and use ice cream instead of cream.
The biscuits have a hint of citrus and are quite different (and easier!) in texture than the ones we use for the berry shortcakes. The batter is more like a wet scone, and it doesn't need to be rolled.
This strawberry shortcake recipe will hit the mark and bring raves, whether it's a casual brunch or an outdoor dessert spread. They always do around here. There's just something about strawberries and cream that never fails.
You can also assemble and serve them in glasses, similar to these individual strawberry trifles, using biscuits instead of cake.
FAQ
Yes, you can prepare the biscuits in advance and store them in an airtight container at room temperature for up to one day. For best results, reheat them in the oven before assembling the shortcakes.
Absolutely! For a unique twist, you can top your shortcakes with alternatives such as vanilla ice cream, yogurt, or coconut whipped cream. Or try something bolder, like flavored whipped cream with ground cinnamon or cardamom.
Assembling the shortcakes before serving is the best way to prevent the biscuits from becoming soggy.
How to make drop biscuits
The biscuits we use for this shortcake recipe are very different from those we use for the mixed berry shortcakes.
Though they both start similarly, these qualify as drop biscuits as the batter is wetter, and the biscuits are dropped onto the baking sheet and not rolled and cut.
- Keep the ingredients cold: When making the biscuit dough, ensure the butter and other dairy ingredients are cold to achieve a flaky, tender texture in the biscuits.
- Don’t overmix the dough: to prevent toughness in the final product, stir the biscuit dough gently and avoid overmixing.
- Cut the cold butter into the dry ingredients until crumbly with pieces the size of peas. I like to use my hands but you can also use a dough or pastry cutter. It will be irregular and that's fine.
- Stir the wet ingredients thoroughly, especially the egg whites, before adding them to the crumble mixture. But don't beat. We don't want to incorporate much air. Don't use an electric mixer.
- Drop mounds of dough onto the prepared baking sheet. You can use a cookie scoop to make them even-sized, or you can use two spoons.
- Test for doneness: these biscuits can rise and turn golden before being fully baked inside. So check by carefully opening a biscuit with a fork and lifting it slightly to make sure it's dry inside with no wet parts.
Strawberry cream filling
- Sweetened whipped cream: I like to add a tablespoon or two of cream cheese before beating as it helps the cream be more stable.
- Fresh strawberries are lightly sweetened with sugar before assembly, releasing some juice and creating a syrup. You can adjust the sweetness of the syrup by adding more or less sugar.
- How far in advance should shortcakes be assembled? To avoid sogginess, I like having them ready about 10 minutes before serving. Shortcakes are meant to be eaten shortly after assembly.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Keep the ingredients cold: When making the biscuit dough, ensure the butter and other dairy ingredients are cold to achieve a flaky, tender texture in the biscuits.
- Don’t overmix the dough: a light touch ensures a delicate crumb.
- Use ripe, juicy strawberries: For the best taste and juiciness in your shortcakes, opt for ripe, flavorful berries at the peak of their season.
- Prep the strawberries ahead: wash, stem and cut them ahead of time, adding some sugar so they form a syrupy juice.
- Homemade whipped cream may deflate over time, so it's best to whip it before serving for optimal texture. You can also use a store-bought topping, like Cool Whip.
Storage
- Allow the biscuit halves to cool completely before storing them to prevent condensation.
- Assembled leftovers: they should be stored in an airtight container in the refrigerator for 1-2 days.
- Separate components: store each part separately to maintain freshness and prevent sogginess. Store baked biscuit halves at room temperature in an airtight container; the rest in the refrigerator in their own containers.
- Reheating biscuits: If the biscuit halves have become slightly stale, you can revive them by briefly reheating them in the oven at a low temperature until warmed through.
- Avoid freezing assembled shortcakes, as the texture of the biscuits and whipped cream may suffer upon thawing.
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Homemade Strawberry Shortcake
Ingredients
For the drop biscuits:
- 2 ¼ cups all-purpose flour
- ¼ cup sugar
- 1 tablespoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold
- ½ teaspoon orange or lemon zest
- 1 egg
- ¾ cup half and half, cold
- ¼ teaspoon vanilla extract
For the strawberry filling:
- 4 cups diced strawberries
- ⅓ cup white granulated sugar
For the whipped cream:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 2 tablespoons cream cheese, cold (optional)
- ¼ teaspoon vanilla extract, optional
Instructions
- Preheat the oven to 425°F (210°C).
- Line a baking sheet with parchment paper and set aside.
To make the shortcakes:
- In a large mixing bowl, combine 2 and ¼ cups flour, ¼ cup sugar, 1 tablespoon baking powder and ½ teaspoon salt.
- Scatter ½ cup (115g) cold butter pieces on top, and, using a pastry cutter or your hands, cut in the butter and integrate it until the mixture is crumbly and the butter is the size of peas.
- Stir in ½ teaspoon orange or lemon zest.
- In a medium bowl or jar, stir 1 egg, ¾ cup half-and-half and ¼ teaspoon vanilla. Mix just until combined, but don’t beat.
- Fold the wet ingredients into the flour mixture and stir to combine. Don’t overdo it; the batter will be a little lumpy, and that is fine.
- Scoop out 9 equal portions of biscuit batter onto the parchment-lined baking sheet. Shape into a round disc as best as possible. They will be irregular.
- Bake for 15-20 minutes or until the tops are golden brown and dry. Check the inside to make sure they’re fully baked.
- Cut while still warm but not hot (they crumble less), and then allow them to cool completely on a wire rack before filling.
For the strawberries:
Meanwhile, cut 4 cups fresh strawberries into bite-sized pieces and sprinkle with ⅓ cup sugar while the shortcakes are baking. Set aside. For the whipped cream:
- In a large bowl, combine 1 and ½ cups heavy cream, ¼ cup powdered sugar and 2 tablespoons cream cheese. Beat with an electric mixer on medium/high speed until stiff peaks form. Be careful not to curdle the mixture.
- Cover and refrigerate until ready to assemble. It's best to whip the cream as close to assembly as possible as it tends to deflate with each passing hour.
To assemble:
- Spread a thin layer of whipped cream on each shortcake's bottom half. Spoon some strawberries on top.
- Place the top of the shortcake back on the strawberries and repeat another layer of whipped cream and another spoonful of strawberries.
- They are best eaten immediately or within 15 minutes of assembly.
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