Shortcakes should be your go-to easy summer dessert recipe. Why? They highlight fresh fruit (we used strawberries here but you can easily swap in a mix of any fruit that's in season, including stone fruits), they require very little oven time, and they look charmingly homemade.
How do you make the world's fastest strawberry shortcakes without sacrificing flavor or quality? Super-easy cream biscuits are the key to this summer dessert that comes together in 25 minutes or less.
Why this recipe works:
- The strawberries macerate while the biscuits come together, and while the biscuits are baking, you make the whipped cream: in short, no downtime and dessert is ready in a snap.
- Some people prefer laminated biscuits to cream biscuits, but cream biscuits can be just as fluffy; the trick is to slowly incorporate the cream, and not over mix the dough.
- To make this recipe even more time friendly, everything can be made ahead of time
Notes: If you want a prettier final product and don't mind adding 5-10 minutes onto the process, you can roll out your dough into a 1-inch thick rectangle and cut out 2 1/2-inch circles using a biscuit cutter. Brush the top of each biscuit with melted butter, then proceed with recipe. For the fastest whipped cream, start with a chilled bowl and whisk.
To make ahead: Strawberries can be macerated up to two hours ahead of time; cover with plastic wrap and chill in fridge. Store cooled biscuits in an airtight container for up to two days, though they are best on the day they are made. If making whipped cream ahead of time, store in an airtight container in the fridge; rewhip for 10-15 seconds before using.
Best Quick and Easy Strawberry Shortcakes
About This Recipe
|Active time:||25 minutes|
|Total time:||25 minutes|
|Special equipment:||baking sheet, stand mixer fitted with a whisk attachment, mixing bowl|
|This recipe appears in:||The Best Quick and Easy Strawberry Shortcakes|
- For Strawberries
- 1 pound strawberries, stemmed, hulled, and sliced (about 2 cups)
- 2 tablespoons sugar
- For Biscuits
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 3/4 cup cold heavy cream
- For Whipped Cream
- 1/2 cup heavy whipping cream
- 1 tablespoon confectioners sugar
For the berries: Combine strawberries and sugar in a medium bowl. Toss and set aside at room temperature. Let stand for at least 15 minutes.
Make biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the dry ingredients and pour in about 1/3 of heavy cream. Stir to start to mix in cream with a spatula or wooden spoon. When first 1/3 is almost incorporated, add another 1/3, followed by final third, at which point the dough should come together.
Divide dough into four equal portions and place on prepared baking sheet (see note above). Bake until golden, 13 to 15 minutes. Transfer to a wire rack to cool.
Make whipped cream: While biscuits are baking, place heavy cream and confectioners sugar in the bowl of a stand mixer fitted with a whisk attachment (see note above). Whip until stiff peaks form, but stop before mixture clumps.
For assembly: Split each biscuit in half. Top each bottom half of a biscuit with about 1/2 cup strawberries, followed by a few tablespoons of whipped cream. Top with biscuits halves and serve immediately.