Classic Strawberry Shortcake Recipe | Strawberry Recipes
One of the best (and an absolute must) desserts to make during summer is Strawberry Shortcake. And if you can get your hands on those luscious, very sweet strawberries, then count yourself blessed. The simplicity of this dessert undermines the fact that it relies heavily on its key ingredient - Strawberries. So if you think Strawberry shortcakes are a "blah", then I would say that you haven't tasted the best strawberries.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
On that count, I think myself extremely lucky to feast on the absolutely sweet and fresh Strawberries from our local Farmer's Market. As it happens with most fruits in our house, they get eaten raw in abundance. Wash well and plop it goes into the mouth. But occasionally, I get the cooking bug - to make something (dessert or otherwise) out of them. But this time around, I made these shortcakes that retain the strawberries at its best - raw -- err well almost. Make the biscuits, add some strawberry chunks, pipe some whipped cream and tada - dessert ready.
  • Cook time:
  • Prep time:
  • Serves: 6 people
  • Yields: Makes 6 to 8 (2-3/4 inch) Shortcakes
    For the Fruit Layer and Topping
  • 8 cups (abt 2-1/2 lbs) Strawberries
  • 6 tbsp (2-1/2 oz) Sugar
  • 2 cups Whipped Cream (see Tips)
    For the Shortcakes
  • 2 cups (10 oz) All Purpose flour, plus more for dusting the work surface
  • 5 tbsp (abt 2-1/4 oz) Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 8 tbsp cold unsalted Butter
  • 1 large Egg, lightly beaten, or see Tips
  • 1/2 cup plus 1 tbsp Whole Milk (see Tips)
  • 1 large Egg white, lightly beaten
1. Whipped Cream: To make 2 cups, you would need 1 cup chilled (preferably pasteurized instead of ultra-pasteurized), 1 tbsp sugar and 1 tsp vanilla extract. In a chilled bowl (and the beaters preferably) add all the ingredients together and beat until small bubbles form, around 30 seconds. Increase the speed and continue beating until the cream is doubled in volume, is smooth and thick. It takes around 20 seconds for soft peak and about 30 seconds for a stiff peak. Recipe from the cookbook.

2. Whole Milk:Instead of milk you can also use half and half.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
1. Hull the strawberries.
2. Place 3 cups of the hulled strawberries in a bowl and crush with a potato masher.
3. Crush until it resembles a thick coarse puree. This helps to bind the shortcakes together.
4. Slice the remaining berries.
5. Stir these sliced berries into the crushed berries along with  the sugar. Stir to combine and let it macerate for at least 30 minutes or upto 2 hours.
6. While that's happening, adjust the oven rack to lower middle position and heat the oven to 425 F.  In a bowl, combine the flour, 3 tbsp of sugar, the baking powder and salt to combine.

Grate the butter into the flour. Since I was going to be using my hands, I grated the butter.
Note: But if you have a food processor, then just cut the butter into 1/2 inch cubes, scatter the pieces over the flour and process until it resembles coarse meal.

8. I simply used my whisk to combine the butter into the flour
9. until it resembled the coarse meal.
10. In another bowl/measuring cup, mix the beaten egg with the milk.
11. Pour this mixture into the flour mixture.
12. Combine with a rubber spatula until large clumps form.
13. Turn the mixture onto a floured work surface and lightly knead until it comes together. DO NOT OVERWORK the dough.

Use your fingers tips to pat the dough into a 9 X 6 inch rectangle about 3/4 inch thick. Be very gentle with the dough. Flour a 2-3/4 inch biscuit cutter and cut into 6 dough rounds. You might be able to get 1 or 2 more rounds with the remaining scraps though they might look more rustic and a tad tougher than the the first 6 rounds.
Note:I used a smaller cutter and hence got many more biscuits.

15. PLace the rounds 1 inch apart on a small baking sheet, brush  the tops with the beaten egg white

and sprinkle with the remaining 2 tbsp sugar.
Note:For Advance Prep : Dough rounds can be covered and refrigerated for up to 2 hours before baking.

17. Bake until the shortcakes are golden brown, about 12-15 minutes. Place the baking sheet on a wire rack and cool the cakes until warm - about 10 minutes.
18. Meanwhile prepare the whipped cream. Refer to the Tips section on how to's.
19. To assemble, split the cooled shortcakes into halves. Place each cake bottom on individual serving plate and portion of the fruit on top
20. and a dollop of whipped cream (I piped some on top of the fruit) and the cap it with the cake top.
I added a few pieces of strawberries on top of the shortcake and garnished with mint for color.
Classic Strawberry Shortcake Recipe | Strawberry Recipes

Recipe Reference

recipe courtesy the new best recipe cookbook

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By sue on May 10, 2015

If the biscuits are refrigerated (up to 2 hours) do you put them straight into the hot oven? After the berries are sugared, to you keep at room temp or refrigerate? thanks

By Ray Brown on Apr 4, 2015

Could you find a way to make it so when this is printed the comments are not part of the print?

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By Amber S on Mar 4, 2015

i just made these and they turned out perfectly. Beautiful rise, excellent taste and looked just as good as the photos. I followed the very detailed recipe exactly. Thank you for a splendid dessert!

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[…] things to know about this recipe. I found the recipe at Chef in You, and followed it for the biscuits and the strawberries. Of course, I prefer my own whipped cream […]

By Lindsey on Aug 22, 2014

These look simply delicious! How far in advance of serving can these be made and assembled without the biscuits getting soggy or the strawberries getting weird?

By Leigha @ The Yooper Girl on Aug 17, 2014

Made this tonight... for some reason the biscuits were bitter! Not sure where I went wrong, I followed the recipe!

By TC on Jul 30, 2014

:) just made these (took a lot of shortcuts and made some substitutions) however could not have completed this without your wonderful pictures and instructions to inspire me. I don't usually cook so this was quite an adventure for me. One substitute I did was whipping coconut oil and vanilla for the whipped topping. It can work; it is a bit heavier than cream (but can be a good dairy-free alternative). Thanks again for posting this! My belly is now very happy and my husband better eat his before I do! :mrgreen:

By Danielle DiRusso on Jul 10, 2014

whats the shelf life on both the shortcakes and the strawberries?

By Konnie on Jul 4, 2014

These were fantastic! Easy to make and your instructions were just fine! The entire family loved them.

By Jill on Jun 24, 2014

These were easy to make. I have them in the oven now. I substituted whole wheat flour for white flour and used a sugar substitute. I'll let you know how they turn out. They only thing I didn't like was having to scroll back and forth between the ingredients and the recipe. I was using my iPad and my printer doesn't work so it was a pain to scroll to the top and back to the step I was on especially once my hands were covered in dough.

By Sharon on Jun 15, 2014

Very happy with this easy but awesome recipe! Thoughts the directions were fine and my guests really enjoyed the dessert. May try to freeze extras.

By Krista on Jun 4, 2014

I made these tonight,and they were delicious!! I was in a hurry so I didn't roll them out, just dropped large spoonfuls and flattened them a bit. These are quick and easy, try them, you won't be disappointed!

By Blueberry Muffins | TiaMart Blog on May 12, 2014

[...] is some form or the other. Like these Berry Coffee cake, Angel Cake with Cherry Berry coulis to Strawberry Shortcakes – my excuses evident when I make something like Strawberry Shortcake [...]

By Vijay on May 8, 2014

I have an OTG. For baking cakes...which heating element should be ON? Only the bottom or both the top and bottom? Also advice for baking these shortcakes...which element should be used? Thanks.

By Stephani on May 3, 2014

Don't forget to put in the baking soda like I did since it's in the ingredients but not mentioned in the directions.

Two points. 1) Its Baking Powder not soda. 2) Its indeed mentioned in the directions - pls refer step 6. --DK

By kjp7d on Apr 10, 2014

Looks good, making soon! I think that you were plenty specific.... :roll: Thanks!

By devika chaturvedi on Mar 14, 2014

I like this recipe but I m a vegetarian so plz tell what I use instead of egg plz tell bcz I really want to make it :oops:

Pls refer my Tips section for the substitution chart :) --DK

By Marigona on Feb 17, 2014

U could be a teeny bit more specific :-? But overall was SUPER awesome and helpful :)

Really? Where? --DK

By Marigona on Feb 17, 2014

Very helpful :-P but it could be a teensy weensy bit more specific :-? But overall, it was SUPER helpful :) AWESOME :!:

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By Nancy Beegle on Aug 4, 2013

Mmmm....yummmmm..... they smell so scrumptious....berries ready, whipping cream, bowl and beaters chilled and ready, shortcakes looking and smelling so scrumptious, as they finish baking!!!! Haven't done this in so long...just moved and haven't found my own recipes yet, but this looks like mine, so, we'll be eating them for dessert later, if we can resist the temptation to eat them for the main course! Thanks for such an awesome collection of recipes and tips! :-P :twisted:

By fatima canteras on Jun 28, 2013

is it really 1 tbsp of baking powder?

Yes. --DK

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By Pavithra on Jul 19, 2012

when do you add the smashed strawberries?

Step 5

By Archana on Jul 18, 2012

I love these. Will make them when we get strawberries Say december and let you know.

By Bijal on Jul 17, 2012

Hi. The recipe is awesome. Your recipe with pictures help a lot. Thanks for posting such good recipes. Keep the good job going.

By Mallika on Jul 17, 2012

These shortcakes look delicious and excellent! Wow!

By Priya on Jul 17, 2012

Wow irresistible and droolworthy shortcake.

By Susie on Jul 17, 2012

Looks delicious and tempting. In England those "shortcakes" are known as scones. :-? It's very confusing with scones, cookies and biscuits (English biscuits being American cookies) :-| but it's all delicious. I really enjoy your site, thank you.

In India, we know them as Biscuits too. But I agree with you about the different connotations. The same goes for cornflour! As if the different forms of corn are not confusing already ;). Thank you for the kind word. Seeps in all the positive energy in me :) --DK

By jas on Jul 17, 2012

:roll: At which stage is the pureed strawberry added, is it along with the sliced berries between the shortcake?

pls refer Step 5 --DK

By Siri on Jul 16, 2012

these are simply beauty personified. man, the first two photos are to die for. :lol: When it comes to berries, it the same with me too - Wash and plop it goes into my mouth ;). How are you three. Miss you guys so badly. Hugs, Siri :)

Missing you like crazy Siri :(...we are the k2 afterall ;) --DK

By Varsha on Jul 16, 2012

What's the replacement for egg in this recipe..wanted to try this recipe.. Thanks

Please refer "Tips" section --DK

By renu on Jul 16, 2012

the recipe looks fab and easy too. Perfect dessert for the summers. Will surely try this one soon. just one question. Can i use ready whip that you get in stores. Those bottled ones? Thanks :)

I dont see why should work with it too..:) --DK

By Shannon on Jul 16, 2012

Your pictures are beautiful! I can never wait long enough for the biscuit to cool and so mine are always messy :). Your recipe looks delicious and I will have to try it soon.