The Dreamiest Strawberry Shortcake Recipe for Sweet Bliss

Sweet summer memories bloom with this classic strawberry shortcake that captures pure dessert magic.

Juicy berries nestled between tender, crumbly biscuits create a delightful contrast of textures and flavors.

Fresh strawberries bring vibrant color and natural sweetness to every delectable bite.

Soft whipped cream adds a luxurious cloud-like layer that melts effortlessly on your tongue.

Light, buttery shortcake rounds provide the perfect golden foundation for this beloved treat.

Home bakers can easily recreate this nostalgic dessert with just a few simple ingredients.

You’ll fall in love with this irresistible combination that promises to delight everyone at the table.

FAQs About Mary Berry Strawberry Shortcake Recipe

• What type of strawberries work best for this recipe?

Use ripe, sweet strawberries at peak season. Fresh local strawberries from farmers markets or pick-your-own farms provide the most intense flavor and natural sweetness.

• Can I make the biscuits ahead of time?

Yes, bake biscuits earlier in the day and store at room temperature. They’ll stay fresh for several hours. Just assemble shortcakes right before serving to keep biscuits crisp.

• Is balsamic vinegar necessary for roasting strawberries?

Balsamic adds depth and complexity to strawberry flavor, enhancing natural sweetness. If you don’t have balsamic, skip it – the recipe will still taste delicious with just sugar.

Reasons to Love Mary Berry Strawberry Shortcake Recipe

• Savor Seasonal Simplicity: Celebrate summer's bounty with this delightful strawberry shortcake that transforms fresh, ripe strawberries into a mouthwatering dessert bursting with natural sweetness.
• Master Bakery-Level Technique: Create professional-quality biscuits with a simple mixing method that requires minimal baking skills, perfect for home cooks wanting to impress family and friends.
• Quick Crowd-Pleaser: Prepare this stunning dessert in under an hour, making it ideal for spontaneous gatherings, potlucks, or weekend family treats that everyone will adore.
• Customize with Creativity: Adapt the recipe by adding different berries, experimenting with flavored cream, or garnishing with mint for a personalized touch that keeps the dessert exciting and fresh.

Ingredients You’ll Need for Mary Berry Strawberry Shortcake

• Strawberries: Fresh, ripe berries that provide a sweet and tangy flavor to the dessert.
• Butter: Adds richness and helps create a tender, flaky biscuit base.
• Buttermilk: Contributes to the biscuit's soft texture and provides a subtle tangy taste.
• Egg Yolk: Helps bind the biscuit dough and adds richness to the texture.

• Flour: Serves as the primary structure for the biscuit base.
• Sugar: Provides sweetness to both the biscuits and roasted strawberries.
• Salt: Enhances the overall flavor of the biscuit and strawberries.

• Balsamic Vinegar: Adds depth and complexity to the roasted strawberries.
• Whipped Cream: Provides a light, creamy topping that complements the strawberries and biscuit.

Easy Steps to Make Mary Berry Strawberry Shortcake

Step 1: Prepare Roasted Strawberries

• Granulated sugar
• Pinch of salt
• Balsamic vinegar

Spread the strawberry mixture on a foil-lined baking sheet. Roast in the oven for 20 minutes until they become soft and slightly caramelized. Remove and let cool completely.

Step 2: Create Biscuit Dough

• All-purpose flour
• Baking powder
• Salt

Use your fingertips to work cold butter into the dry ingredients until the mixture resembles coarse crumbs. This technique creates a flaky texture for the biscuits.

Step 3: Finish Biscuit Mixture

• Egg yolk
• Buttermilk

Gently stir until the dough comes together without overmixing.

Step 4: Shape Biscuit Rounds

Transfer the dough to a lightly floured surface. Press the dough to approximately 2 cm thickness. Use a round cookie cutter to cut out biscuit shapes.

Step 5: Bake Biscuits

Place biscuit rounds on a prepared baking sheet. Brush the tops with additional buttermilk for a golden finish. Bake in a 400°F oven for 15 minutes until edges are golden brown and crisp.

Step 6: Assemble Strawberry Shortcakes

• Whipped cream
• Roasted strawberries

Top with an extra dollop of whipped cream and a few roasted strawberry pieces for a stunning presentation.

Helpful Tips for Mary Berry Strawberry Shortcake Success

• Boost Strawberry Flavor: Roast strawberries with balsamic vinegar to intensify their natural sweetness and create a more complex taste profile.
• Perfect Biscuit Texture: Ensure cold butter and minimal handling when mixing dough to achieve flaky, tender shortcake biscuits that melt in your mouth.
• Quick Cream Whipping: Use chilled bowl and whisk for faster, more stable whipped cream that holds its shape beautifully on the dessert.
• Room Temperature Serving: Let assembled shortcakes rest for 5-10 minutes before serving to allow flavors to meld and biscuits to soften slightly.
• Gluten-Free Adaptation: Substitute all-purpose flour with gluten-free flour blend and add xanthan gum to maintain the original biscuit's tender crumb.

Different Ways to Enjoy Mary Berry Strawberry Shortcake

• Gluten-Free Shortcake: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Berry Delight: Swap buttermilk with coconut milk, use plant-based butter, and replace egg yolk with flax egg.
• Tropical Fruit Variation: Substitute strawberries with mango, pineapple, or passion fruit for a different flavor profile.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, and choose low-glycemic fruits like raspberries.

What to Serve with Mary Berry Strawberry Shortcake

• Pair Sparkling Wine with Dessert: Prosecco or champagne's light bubbles perfectly complement the sweet, creamy strawberry shortcake, cutting through richness and enhancing fruity notes.
• Serve with Fresh Mint Tea: Herbal mint tea provides a cool, refreshing contrast to the rich dessert, cleansing the palate and adding a subtle aromatic layer to each bite.
• Match with Vanilla Bean Ice Cream: Creamy vanilla ice cream creates a decadent companion, amplifying the dessert's sweetness while adding extra smooth texture to the strawberry shortcake experience.
• Create Whipped Cream Variation: Infuse whipped cream with lavender or orange zest to introduce an unexpected, elegant flavor dimension that elevates the classic strawberry shortcake profile.

Storing Mary Berry Strawberry Shortcake the Smart Way

• Store assembled shortcakes in an airtight container for up to 2 days. Keep separated layers to prevent soggy biscuits.
• Wrap plain baked biscuits individually in plastic wrap, then place in freezer bag. Freeze for 1 month. Thaw at room temperature before serving.
• Warm in 180C oven for 5-7 minutes to restore crispness. Avoid microwave to prevent texture loss.
• Keep roasted strawberries in sealed container in refrigerator for 3-4 days. Add fresh cream just before serving to maintain texture.

Strawberry Shortcake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

• Total Time: 55 mins
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Delightful Strawberry Shortcake beckons with layers of sweet, buttery biscuits embracing ripe, juicy strawberries and billowing whipped cream. Summer’s most beloved dessert promises pure bliss in each heavenly spoonful you’ll savor.

---

Ingredients

Scale 1x2x3x

Fruits:

• 680 grams (24 ounces) strawberries, hulled and sliced in half

Shortcake Dry Ingredients:

• 180 grams (1 1/2 cups) all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients and Seasonings:

• 6 tablespoons cold butter, cut into cubes
• 1 egg yolk, lightly beaten
• 120 milliliters (1/2 cup) cold buttermilk, plus a little extra for brushing
• 250 milliliters (1 cup) double cream (or creme fraiche)
• 7 tablespoons sugar
• 3 tablespoons balsamic vinegar
• 1 pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Macerate strawberries with sugar, salt, and balsamic vinegar to intensify their natural sweetness and create a rich, complex flavor profile.
2. Preheat oven to 190°C and prepare a baking tray with aluminum foil for roasting strawberries.
3. Spread strawberry mixture on prepared tray and roast for 20 minutes, allowing them to caramelize and concentrate their juices.
4. Remove roasted strawberries and let them cool completely while increasing oven temperature to 200°C.
5. In a large mixing bowl, combine flour, baking powder, and salt, creating a uniform dry ingredient base.
6. Incorporate cold butter into the dry mixture using fingertips, creating a crumbly texture with small butter fragments.
7. Whisk egg yolk and buttermilk together, then gently fold into the flour-butter mixture to form a soft, cohesive dough.
8. Transfer dough onto a lightly floured surface and gently press to approximately 2cm thickness.
9. Use a round cutter to shape biscuits, ensuring clean, even edges for consistent baking.
10. Arrange biscuit rounds on a fresh baking tray and delicately brush tops with additional buttermilk for a golden, glossy finish.
11. Bake for 15-17 minutes until biscuits are light golden and have risen slightly.
12. Allow biscuits to cool for 5-10 minutes, maintaining their delicate texture.
13. Whip heavy cream until soft peaks form, creating a light and airy topping.
14. Slice biscuits horizontally and layer with roasted strawberries and freshly whipped cream.
15. Serve immediately to enjoy the perfect balance of warm biscuit, juicy strawberries, and creamy topping.

Notes

• Roast strawberries beforehand to intensify their natural sweetness and create a deeper, more complex flavor profile.
• Use cold butter and buttermilk to ensure flaky, tender biscuits with perfect texture and rise.
• Consider substituting gluten-free flour blend for a celiac-friendly version that maintains the classic shortcake structure.
• Experiment with alternative fruit combinations like mixed berries or peaches for seasonal variety and personalized twist.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Desserts
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 283 kcal
• Sugar: 22 g
• Sodium: 230 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 95 mg