Classic Baked Strawberry Shortcake
This easy baked strawberry shortcake features buttery biscuits stuffed with macerated fresh strawberries and fluffy whipped cream. A timeless American dessert perfect for showcasing ripe strawberries in spring and summer.
Ingredients
Check ingredients as you go.
- Biscuit Dough
- Strawberry Filling
- Whipped Cream
Let’s make it
Biscuit Dough
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
Biscuit Dough
In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Biscuit Dough
In a small bowl, combine milk and vanilla extract. Pour wet ingredients into the dry mixture. Stir gently until just combined; do not overmix.
Biscuit Dough
Turn dough onto a floured surface. Pat into a 1-inch thick round. Cut into 8 equal biscuits using a biscuit cutter or glass. Place biscuits spaced on the baking sheet.
Biscuit Dough
Bake biscuits for 12-15 minutes or until golden brown on top and cooked through. Remove and cool slightly on a wire rack.
Strawberry Filling
While biscuits bake, combine sliced strawberries and 25 grams sugar in a bowl. Toss well and let macerate at room temperature for at least 15 minutes to release juices.
Whipped Cream
In a chilled mixing bowl, beat heavy cream with powdered sugar and 2 ml vanilla extract until soft peaks form, about 2-3 minutes. Do not overbeat.
Assembly
To assemble, slice each biscuit in half horizontally. Spoon macerated strawberries, including juice, onto the bottom half. Dollop whipped cream over strawberries and top with the biscuit lid.
Serving
Serve strawberry shortcakes immediately for best texture and freshness.
Tips & notes
Ensure the butter is cold when cutting into the flour for flaky biscuits. Avoid overmixing the biscuit dough to keep it tender. Macerate the strawberries at least 15 minutes to enhance sweetness and juice. Whip cream until soft peaks to maintain a light texture. Assemble shortcakes just before serving to prevent sogginess.
Saving it for later
Store leftover biscuits separately in an airtight container at room temperature for up to 2 days. Store strawberry mixture and whipped cream refrigerated separately up to 1 day. Assemble fresh before serving to maintain texture.
Reheating
Reheat biscuits gently in a 175°C (350°F) oven for about 5 minutes until warm. Do not reheat strawberries or whipped cream. Add fresh macerated strawberries and whipped cream after warming biscuits.
