When strawberries are ripening in fields and farmers' markets are bursting at the seams with baskets of berries, it's time to make one thing: strawberry shortcake.
This classic strawberry shortcake recipe delivers on all the flavors and textures of the special dessert: Tender, flaky, and buttery biscuits crumble delicately with each bite. They're sweetened slightly by the juices of the macerated berries, and of course a dollop of fresh whipped cream adds the final touch of dreamy creaminess.
Classically, strawberry shortcake is a dessert, of course, but we're not opposed to enjoying one at brunch instead of pancakes or waffles. One will be delicious with coffee or tea.
![Southern Living Classic Strawberry Shortcake on plates to serve](https://www.southernliving.com/thmb/aEiXNacTuiQKNkBnP4Jj1reSaiU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Strawberry_Shortcake_017-c39d2c3d610242c88ac0a1023150bac5.jpg)
Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
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2 lb. fresh strawberries, quartered
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3/4 cup sugar, divided
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1/4 teaspoon almond extract (optional)
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1 cup whipping cream
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2 tablespoons sugar
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2 3/4 cups all-purpose flour
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4 teaspoons baking powder
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3/4 cup cold butter, cubed
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2 large eggs, lightly beaten
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1 8-oz. container sour cream
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1 teaspoon vanilla extract
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Garnish: fresh mint sprigs
Directions
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Gather ingredients and macerate strawberries:
Caitlin Bensel; Food Stylist: Torie Cox
Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
Caitlin Bensel; Food Stylist: Torie Cox
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Prepare shortcakes:
Preheat oven to 450°F and line baking sheets with parchment paper.
Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl.
Caitlin Bensel; Food Stylist: Torie Cox
Cut butter into flour mixture with a pastry blender or two forks until crumbly.
Caitlin Bensel; Food Stylist: Torie Cox
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Whisk together eggs, sour cream, and vanilla until blended.
Caitlin Bensel; Food Stylist: Torie Cox
Add egg mixture to flour mixture, stirring just until dry ingredients are moistened.
Caitlin Bensel; Food Stylist: Torie Cox
Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
Caitlin Bensel; Food Stylist: Torie Cox
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Bake at 450°F for 12 to 15 minutes or until golden.
Caitlin Bensel; Food Stylist: Torie Cox
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Make whipped cream:
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Caitlin Bensel; Food Stylist: Torie Cox
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Assemble shortcakes:
Split shortcakes in half horizontally.
Caitlin Bensel; Food Stylist: Torie Cox
Spoon about 1/2 cup berry mixture onto each shortcake bottom.
Caitlin Bensel; Food Stylist: Torie Cox
Top each with a rounded Tbsp. chilled whipped cream.
Caitlin Bensel; Food Stylist: Torie Cox
Cover with tops. Serve with remaining whipped cream.
Caitlin Bensel; Food Stylist: Torie Cox
Garnish, if desired.
Caitlin Bensel; Food Stylist: Torie Cox