Strawberry Shortcake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 16

Total Time: 36

Servings: people

Calories: 479kcal

Author: Becky Hardin

I make my strawberry shortcake with canned biscuit dough, fresh strawberries, and tangy homemade yogurt whipped cream.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Hand Mixer

Ingredients

1 pint strawberries rinsed, stems removed and sliced (about 2 cups sliced strawberries)
½ cup granulated sugar
16 ounces biscuit dough (1 tube)*
1 tablespoon heavy whipping cream for brushing
2 tablespoons granulated sugar for sprinkling
1½ cups heavy whipping cream chilled
¾ cup plain yogurt chilled**
3 tablespoons maple syrup chilled
1 teaspoon pure vanilla extract

Instructions

Put the mixing bowl and beaters in the freezer for 5-10 minutes.
Preheat oven according to the directions on the can of biscuits.
Slice the strawberries and combine with sugar in a bowl, enough to fully coat the strawberries. Put in the refrigerator to macerate and become syrupy.
1 pint strawberries, ½ cup granulated sugar
Take the biscuit dough out of the can and separate the biscuits.
16 ounces biscuit dough
Place the biscuits, pressed close together, on a baking sheet. Brush each biscuit with heavy cream and sprinkle the biscuit tops with sugar.
1 tablespoon heavy whipping cream, 2 tablespoons granulated sugar
Bake the biscuits for the number of minutes indicated on the can, until the bottoms of the biscuits are golden and the tops are lightly browned. Set the baking pan on a baking rack to cool.
Take the mixing bowl and beaters out of the freezer. Put the heavy cream and yogurt in the chilled bowl and beat until soft peaks form. Add maple syrup to taste, and vanilla extract, and combine. (You don’t have to worry about overbeating this whipped cream).
1½ cups heavy whipping cream, ¾ cup plain yogurt, 3 tablespoons maple syrup, 1 teaspoon pure vanilla extract
Split the baked biscuits in half crosswise and spoon strawberries onto the bottom half of each biscuit.
Top with yogurt whipped cream and put the other half of each biscuit on top.

Video

Notes

*I used flaky buttermilk biscuits, but you can use any kind of canned/refrigerated biscuit dough.

**You can use plain regular or Greek yogurt at any fat content you like. I used whole milk yogurt.

Tips:

You can adjust the amount of maple syrup added to your whipped cream. I tend to like it a little less on the sweet side (with 3 tablespoons) because of the sweet strawberries. Feel free to adjust it based on your personal preferences.
The longer the strawberries sit in the sugar, the juicier your results will be. If you want super sugary berries, macerate them overnight.
Make sure the biscuits are room temperature before topping them with whipped cream, or the cream will melt and lose shape immediately.
If you want to add even more berries, I recommend tossing some blueberries into the mix! That would make an adorable Fourth of July dessert.
I recommend not assembling the shortcakes until you're ready to serve them. If you assemble them too early, the whipped cream will soak into the biscuits and it'll all get soggy. If you're planning a party, you can make these shortcakes and keep them in the fridge for about an hour or so before guests arrive.
Strawberry Shortcakes can also be assembled with angel food cake or pound cake instead of biscuits.

Storage: Store fully assembled strawberry shortcakes in the refrigerator for up to 1 hour. Store biscuits, whipped cream, and strawberries separately in the refrigerator for up to 2 days. Assemble before serving.

Nutrition