Tender, buttery biscuits piled high with sweet, juicy strawberries and a cloud of whipped cream – this is the ultimate Homemade Strawberry Shortcake. Simple, elegant, and pure summer bliss.
Strawberry Shortcake is the dessert that defines summer. Sweet, ripe strawberries macerated in sugar until they're swimming in their own glossy syrup. Tender, flaky biscuits that are slightly crisp on the outside and soft on the inside. And a generous cloud of freshly whipped cream that ties everything together. It's simple, it's elegant, and it's absolutely irresistible.
This recipe is completely from scratch – no boxed mixes, no shortcuts, just real ingredients and a little bit of love. The biscuits come together in minutes, the strawberries are simply macerated, and the cream is whipped to soft peaks. Perfect for summer entertaining, a special occasion, or a weekend treat.
🍓 Ingredients
For the strawberries
- 600 g fresh strawberries, hulled and sliced
- 50 g caster sugar
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract (optional)
For the biscuits
- 280 g plain flour
- 2 tbsp caster sugar
- 1 tbsp baking powder
- ½ tsp salt
- 115 g unsalted butter, very cold, cut into small cubes
- 180 ml double cream (heavy cream) or buttermilk
- 1 tsp vanilla extract
For the whipped cream
- 300 ml double cream (heavy cream), cold
- 2 tbsp icing sugar
- 1 tsp vanilla extract
👩🍳 Step‑by‑Step Instructions
- Macerate the strawberries: In a large bowl, combine the sliced strawberries, caster sugar, lemon juice, and vanilla (if using). Stir gently to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours, stirring occasionally. The berries will release their juices and become beautifully syrupy.
- Preheat & prepare: Preheat your oven to 220°C (425°F). Line a baking sheet with baking paper.
- Make the biscuits: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea‑sized butter pieces remaining.
- Add liquid: Add the double cream and vanilla. Mix gently with a fork until the dough just comes together – don't overmix. The dough will be soft and slightly sticky.
- Shape the biscuits: Turn the dough onto a lightly floured surface and gently bring it together. Pat it out into a rectangle about 2 cm thick. Cut into 6 large biscuits using a floured round cutter (or simply shape into rounds). Place on the prepared baking sheet.
- Bake: Bake for 12–15 minutes, until the biscuits are puffed and golden brown. Transfer to a wire rack to cool completely.
- Whip the cream: In a chilled bowl, whip the double cream, icing sugar, and vanilla together until soft peaks form. Be careful not to over-whip.
- Assemble: Split each biscuit in half horizontally. Place the bottom half on a plate, spoon over a generous amount of strawberries and their syrup, add a dollop of whipped cream, then top with the biscuit lid. Add more strawberries and cream on top if desired. Serve immediately.
💡 Pro tip: For extra flavour, brush the biscuit tops with a little melted butter and sprinkle with sugar before baking – they'll come out with a beautiful, sweet, golden crust.
❓ Tips & Variations
- Make ahead: The biscuits can be baked a day ahead and stored in an airtight container. The strawberries can be macerated up to 4 hours ahead. Whip the cream just before serving.
- Other berries: This recipe works beautifully with raspberries, blackberries, or a mix of summer berries.
- Biscuit variations: Add a teaspoon of lemon zest or a pinch of cinnamon to the biscuit dough for extra flavour.
- Presentation: For a more elegant look, serve the shortcake in a glass trifle dish – layer biscuit pieces, strawberries, and cream.
- Storage: Assembled shortcakes are best eaten immediately, but components can be stored separately. Biscuits keep for 2 days at room temperature, strawberries for up to 3 days in the fridge.
Tender biscuits, juicy strawberries, and fluffy cream – a taste of summer in every bite.
0 Commentaires