There’s nothing quite like the classic charm of a Strawberry Shortcake to brighten your day. This dessert combines fluffy, golden biscuits with juicy, ripe strawberries and a cloud of whipped cream for a perfect balance of textures. In just 50 minutes, you can create a treat that’s both nostalgic and irresistibly fresh. The sweet-tart berries mingle with the buttery richness of the cake, while the cream adds a silky finish that melts in your mouth.
Every bite is a celebration of summer, with vibrant flavors and a delightful mix of soft, crisp, and creamy layers. Whether it’s for a special occasion or a simple indulgence, this recipe is a surefire way to impress. The 30-minute prep and 20-minute bake make it surprisingly easy to whip up, leaving you more time to savor the joy it brings. It’s a dessert that feels as good to make as it does to eat.
Ingredients for Strawberry Shortcake
- Biscuits:
- 2 cups all-purpose flour (spooned and leveled)
- ¾ cup medium-grind cornmeal
- ⅓ cup cane sugar
- 2½ teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup coconut oil (hardened and cut into small pieces) or cold butter (cubed)
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs (beaten)
- ¼ cup milk (plus more for brushing)
- Coarse sugar (for sprinkling)
- Strawberries and Cream:
- 3 cups fresh strawberries (hulled and sliced)
- 2 cups whipped cream or coconut whipped cream
Step-by-Step Instructions
- Prepare the biscuit dough: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Using your hands, work the coconut oil or butter into the mixture until it resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk, and mix until just combined. The dough will be moist and pliable.
- Shape and fold the dough: Turn the dough out onto a lightly floured piece of parchment paper. Pat it into a ½-inch-thick rectangle, fold it into thirds, and pat or roll again until 1-inch thick. Freeze for 20 minutes.
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the biscuits: Remove the dough from the freezer. Use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as needed to cut out 8 biscuits, each 1-inch thick. Place them on the baking sheet.
- Brush and sprinkle: Lightly brush the tops of the biscuits with milk and sprinkle with coarse sugar.
- Bake: Bake for 16 to 18 minutes, or until the biscuits are golden brown around the edges. Let them cool slightly.
- Assemble the shortcakes: Use a serrated knife to slice the biscuits in half horizontally. Fill each with sliced strawberries and whipped cream, then sandwich the halves together. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the classic combination of strawberries and cream is delightful, consider adding a drizzle of *balsamic glaze* for a tangy twist or a sprinkle of *chopped mint* for a refreshing finish. For a richer flavor, try a dollop of *lemon curd* or a dusting of *powdered sugar* on top.
Serve with Style: Presentation Tips
Layer the biscuits, strawberries, and cream in a *clear glass trifle dish* for a stunning dessert centerpiece. Alternatively, serve individual portions on *vintage dessert plates* with a sprig of fresh mint for an elegant touch. Don’t forget to let guests assemble their own for a fun, interactive experience!
Keep It Fresh: Storage and Reheating Tips
Store leftover biscuits in an *airtight container* at room temperature for up to 2 days or freeze for up to a month. Reheat in a *350°F oven* for 5-7 minutes to restore their flaky texture. Assemble with fresh strawberries and cream just before serving for the best results.
Mix It Up: Recipe Variations
Swap strawberries for *raspberries or blueberries* for a different berry twist. For a gluten-free version, use *almond flour* instead of all-purpose flour. If you’re out of coconut oil, *cold butter* works just as well for a rich, buttery flavor.
Quick Tips: Time-Saving Hacks
Prepare the biscuit dough the night before and refrigerate it, then bake fresh in the morning. Use a *pre-made whipped cream* to save time, or whip your own cream while the biscuits are baking. For even faster assembly, slice the strawberries ahead of time and store them in the fridge.
Strawberry Shortcake
Ingredients
Biscuits
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup medium-grind cornmeal
- ⅓ cup cane sugar
- 2½ teaspoons baking powder
- ¾ teaspoons sea salt
- ½ cup coconut oil, hardened and cut into small pieces, or cold butter, cubed
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs, beaten
- ¼ cup milk, plus more for brushing
- Coarse sugar, for sprinkling
Strawberries and Cream
- 3 cups fresh strawberries, hulled and sliced
- 2 cups whipped cream or coconut whipped cream
Instructions
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.
- Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the dough from the freezer and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out 8 1-inch-thick biscuits. Place the biscuits on the baking sheet.
- Brush the tops of the biscuits with a little milk and sprinkle with coarse sugar.
- Bake for 16 to 18 minutes, or until golden brown around the edges. Allow the biscuits to cool slightly, then use a serrated knife to slice them in half horizontally. Assemble the strawberry shortcakes by filling the biscuits with the strawberries and cream.