There’s nothing quite like fresh Strawberry Shortcake on a hot summer day. The light and fluffy shortcake biscuits, the sweet and juicy strawberries, and the creamy whipped cream all combine to create a classic dessert that is both refreshing and satisfying. If you’ve never made homemade strawberry shortcake before, please don’t be intimidated- I’ve got three simple recipes that we’ll put together to make one AH-mazing dessert!
I’ll cover everything from learning how to macerate strawberries to baking the perfect flaky biscuits, and I even have some tips for making your whipped cream extra fluffy. So, whether you’re a seasoned baker or a novice in the kitchen, read on to learn how to make the perfect strawberry shortcake every time.
SAVE THE BEST STRAWBERRY SHORTCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Tips for Choosing the Best Strawberries
Fresh strawberries are the star of the show in strawberry shortcake, so it’s important to choose the best ones possible. Here are some tips for selecting the perfect strawberries:
- Look for bright red strawberries that are firm and plump. Avoid any that are mushy or have soft spots.
- Smell the strawberries – they should have a sweet, fruity aroma.
- Check the stems – they should be green and fresh-looking. If they are brown or dried out, the strawberries may not be as fresh.
Homemade Strawberry Shortcake Ingredients
We’re going to break this ingredient list down into three separate parts: shortcake, strawberry filling, and whipped cream.
Bisquick
Shortcake Biscuit Recipe
- Bisquick Original Pancake and Baking Mix
- Sugar
- Whole Milk (you can use 2%, but the higher fat content helps make better biscuits)
- Cold butter
Macerated Strawberries
- Fresh strawberries, rinsed, hulled, and quartered
- Orange juice
- Sugar
- Cointreau or Grand Marnier liqueur
3-Ingredient Whipped Cream
- Heavy cream (chilled)
- Granulated sugar (or powdered sugar)
- Vanilla extract
Please see the recipe card below for exact amounts, or click on each individual recipe link above.
How to make the Perfect Strawberry Shortcake
First: Shortcake Biscuits
Now that you have your ingredients, it’s time to start baking your shortcake. Follow this simple recipe for the shortcake biscuits:
Preheat oven to 425°F, and prepare a baking sheet by lining it with a piece of parchment paper.
- In a large bowl, whisk together the dry ingredients (Bisquick and sugar). Using a grater, grate the chilled butter into the bowl. Add the milk.
- Using a rubber spatula, combine all ingredients until well mixed. Evenly divide the dough into 6 biscuits using a large cookie scoop (about three tablespoons), placing them onto the prepared baking sheet. Evenly divide any remaining dough among the 6 biscuits.
- Bake for about 10-12 minutes or until lightly golden brown. Allow to cool completely before slicing in half horizontally to use in shortcake.
How do you macerate strawberries?
“Macerate” is a fancy word that means to soften something by soaking it in a liquid. This recipe uses macerated strawberries, which are easy to make and so delicious!
Mix together orange juice, sugar, and orange liqueur in a medium bowl. Add the cleaned, sliced strawberries to the bowl and toss them gently with a rubber spatula to coat. Cover and refrigerate the strawberries for at least 2 hours.
If you have strawberries left over after assembling your shortcakes, they’re delicious to eat with just a bit of whipped cream.
Preparing the Whipped Cream: Tips and Tricks
Whipped cream is an essential component of strawberry shortcake. It adds a light, creamy texture that complements the cake and berries perfectly. Here’s how to make the perfect whipped cream:
- Chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream. It also helps if your heavy cream is very cold as well. This helps add more volume to the whipped cream.
- Pour the cream into the mixing bowl and beat with an electric mixer at medium-high speed, then add a tablespoon of sugar and the vanilla extract to the cream for a touch of sweetness.
- Beat until medium peaks form. Don’t overwhip the cream – it should be soft and billowy, not stiff.
- Use the whipped cream right away or store it in an airtight container in the refrigerator for up to 24 hours before using.
Assembling the Best Strawberry Shortcake
Now that you have all the components ready, it’s time to assemble your strawberry shortcake. Here’s how:
- Slice one of the biscuits in half horizontally, and place the bottom on a rimmed serving plate or bowl.
- Spread a bit of whipped cream on the bottom biscuit. Add about 1/4 cup of the macerated strawberries.
- Place the top of the shortcake on then cover with more whipped cream and strawberries and garnish with some fresh mint, if desired.
This dessert is SO good! I know there are a lot of steps, and it sounds like a complicated recipe, but trust me, you’ll be surprised how easily this comes together! Once you’ve had homemade strawberry shortcake, you’ll never want to make it with ingredients from the grocery store again!
FAQs
Can I make Strawberry Shortcake in advance?
Yes, this is the perfect make-ahead recipe! The strawberries get sweeter if left to refrigerate in the sugar strawberry juice overnight. The whipped cream can be made up to 24 hours in advance—just re-whip it for about 15 seconds before using. And of course, the shortcake biscuits can be made up to 3 days in advance and stored in an airtight container or large plastic bag in the fridge.
Can I freeze the biscuits?
You can definitely freeze biscuits to use later. Bake as directed, let them cool completely on a wire rack, then place the rack in the freezer to flash freeze the biscuits. Once they are cold and hard, transfer them to a freezer bag, and freeze for up to 3 months.
What if my biscuit dough is too dry?
You can add a bit more milk to the dough until it comes together properly. I’ve had the best results using just under 2/3 cup, but over ½ cup in my recipe (hence the separation in the milk amounts on the recipe card).
My whipped cream is too runny! Help!
If you just can’t get those peaks to form after following the tips above post, you might have to just try again. Make sure everything is chilled, and I have a lot of success using a metal bowl for whipped cream if you have one.
How do I store leftover Strawberry Shortcake?
Once assembled, these shortcakes should be eaten the same day. You can store leftover ingredients separately in airtight containers in the refrigerator. The biscuits can stay at room temperature unless you need them to last longer than a day or two.
More Strawberry Desserts
If you love strawberry treats, especially during these hot summer months, try one of these easy recipes:
- Skillet Strawberry Rhubarb Crisp
- Strawberry Pretzel Pie
- Strawberry Danish Hearts
- Strawberry Cheesecake Dream Bars
- Strawberry Rhubarb Galette
I also enjoy strawberries in my drinks, like this refreshing Strawberry Lemonade or these Strawberry Mojitos!
You can even give this Strawberry Basil Sangria at try, too.
Whether you stick to the classic recipe or add your own creative twist, homemade Strawberry Shortcake is sure to be a crowd-pleaser. So grab some fresh strawberries, whip up some cream, and get baking – your taste buds will thank you!
The BEST Strawberry Shortcake
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Ingredients
Bisquick Shortcakes
- 2 ⅓ cups Original Bisquick Pancake & Baking Mix
- 3 tablespoons sugar
- ½ cup milk
- 2 tablespoons milk
- 3 tablespoons butter chilled
Macerated Strawberries
- 32 ounces strawberries rinsed, stems removed and quartered
- 1 cup orange juice
- ¾ cup granulated sugar
- 3 tablespoon Cointreau or Grand Marnier
3-Ingredient Whipped Cream
- 1 ½ cups heavy cream well chilled
- 1 tablespoon granulated sugar or powdered sugar
- ¾ teaspoon pure vanilla extract optional
- fresh mint leaves for garnish, if desired
Instructions
Macerated Strawberries
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In a medium bowl, mix together the orange juice, sugar and orange liqueur.
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Add the strawberries and gently toss to coat completely.
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Cover and refrigerate at least 2 hours before serving.
Bisquick Shortcakes
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Preheat oven to 425°F, and prepare a baking sheet by lining it with a piece of parchment.
-
In a large bowl, whisk together the Bisquick, and sugar. Using a grater, grate the chilled butter into the bowl. Add all of the milk.
-
Using your hands, combine all ingredients until well mixed. Evenly divide the dough into 6 biscuits using a medium cookie scoop (about two tablespoons). placing them onto the prepared baking sheet.
-
Bake for about 12 minutes or until lightly golden. Allow to cool completely before slicing in half horizontally to use in shortcake.
3-Ingredient Whipped Cream
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Place a large mixing bowl and the whisk attachment or beaters (if using a hand held mixer) into the freezer for at least 20 minutes to chill. The reason being, the colder equipment combined with the cold cream will result in more volume. If you’re tight on time, you can omit this step. just make sure your heavy cream is really cold.
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Pour the cream into the mixing bowl and beat at medium-high speed before adding the sugar and vanilla extract. Beat until medium stiff peaks form. You’ll know when you raise the whisk or beaters and the peaks droop slightly. Medium peaks are perfect for most desserts. You can beat until stiff peaks are formed, but be careful not to over mix!
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Serve immediately or store in the refrigerator in an airtight container for up to 24 hours. When using leftovers, mix again for 10-20 seconds to incorporate any liquid at the bottom of the bowl.
Assembly
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Slice one of the biscuits in half horizontally, and place the bottom on a rimmed serving plate or bowl.
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Spread a bit of whipped cream on the bottom biscuit. Add about a 1/4 cup of the macerated strawberries.
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Place the top of the shortcake on then cover with more whipped cream and strawberries and garnish with some fresh mint, if desired.
Notes
- I’ll often store the strawberries in a large resealable bag and put that into a bowl when refrigerating. That way I’m able to mix them up while they sit and also crush a few at the same time.
- For the shortcakes, I’ve had the best results using just under 2/3 cup, but over 1/2 cup milk in my recipe, hence the separation between the milk amounts.
Nutrition
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