Strawberry Shortcake Soft Treat

This homemade strawberry shortcake recipe transforms simple ingredients into a show-stopping dessert that balances sweet, juicy strawberries with tender, flaky biscuits and clouds of fresh whipped cream. Perfect for spring and summer gatherings, this classic treat captures everything wonderful about seasonal strawberries.

I first made these shortcakes for a summer garden party, and they've become our family's go-to dessert whenever strawberries look particularly tempting at the farmers market. The joy on everyone's faces when I bring these to the table makes the simple effort completely worthwhile.

Ingredients

• All purpose flour: Provides the perfect structure for tender biscuits while still maintaining lightness
• Baking powder: In a generous amount ensures those beautiful layers and impressive rise
• Cold butter: Creates pockets of steam during baking resulting in flaky texture
• Heavy cream: Adds richness to both the biscuits and the whipped topping for luxurious mouthfeel
• Fresh strawberries: Are the star, use the ripest, most fragrant berries you can find for best results
• Vanilla extract: Adds subtle warmth and depth to both the biscuits and cream

Step-by-Step Instructions

Prepare the dry ingredients:

Whisk together flour, baking powder, sugar, and salt in a large bowl until thoroughly combined. Properly measured dry ingredients are crucial here sift them together to remove any lumps and ensure even distribution of the leavening agents.

Cut in the butter:

Add cold diced butter to the flour mixture and use a pastry cutter to work it in until the mixture resembles coarse crumbs about the size of peas. Keep the butter cold throughout this process cold butter creates steam pockets during baking that result in flaky layers.

Add the wet ingredients:

Combine milk, heavy cream, and vanilla then pour over the flour mixture. Use a wooden spoon to gently fold everything together just until a shaggy dough forms. Overmixing at this stage will develop too much gluten and result in tough biscuits.

Fold the dough:

Turn the dough onto a well-floured surface and pat into a rectangle. Fold the dough in half, pat down again, then fold once more. This creates those beautiful flaky layers that make these biscuits so special. The gentle handling preserves the cold butter pieces essential for proper rise.

Rest the dough:

Cover the dough with a tea towel and allow it to rest for 30 minutes at room temperature. This relaxes the gluten, making the dough easier to work with and resulting in more tender biscuits.

Cut the biscuits:

Pat dough to about 3/4 inch thickness and use a floured round cutter to create perfect circles. Press straight down without twisting for clean edges that will rise properly in the oven. Re-dip the cutter in flour between each cut to prevent sticking.

Bake to golden perfection:

Arrange the biscuits close together on a parchment-lined baking sheet and bake at 425°F until golden brown on top, about 13-15 minutes. The high temperature creates steam quickly for maximum rise.

Prepare the strawberries:

While biscuits bake, hull and slice fresh strawberries then toss with sugar. This process called maceration draws out the juices creating a natural syrup that adds incredible flavor to every bite.

Whip the cream:

Beat cold heavy cream with sugar and vanilla until medium soft peaks form. The cream should hold its shape but still have a slightly soft, billowy texture for the perfect topping.

Assemble with care:

Split warm biscuits horizontally, top bottom half with macerated strawberries and their juices, add a generous dollop of whipped cream, then crown with the biscuit top. Finish with more cream and strawberries for a dessert that's as beautiful as it is delicious.

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Strawberry shortcake holds a special place in my heart because it was the first dessert I learned to make alongside my grandmother. She insisted on using the freshest berries and always taught me that patience when folding the dough would be rewarded with the most tender biscuits. Every time I make this recipe, I can almost feel her guiding my hands.

Frequently Asked Questions

→ How do I make soft biscuits?

Ensure you use cold butter and avoid overworking the dough. Folding the dough adds layers for tender biscuits.

→ Can I prepare the components ahead?

Yes, you can make biscuits 2–3 days ahead, store strawberries for 24 hours, and whip cream a few hours before serving.

→ What is macerating strawberries?

Maceration involves mixing sliced strawberries with sugar to draw out juices and enhance sweetness.

→ How do I assemble the dessert?

Split a biscuit, layer with strawberries and cream, cover with the other biscuit half, and top with more cream and strawberries.

→ Can I freeze leftover biscuits?

Yes, freeze biscuits in an airtight container for up to three months. Thaw before using.