Classic Strawberry Shortcake Fall Dessert Recipe
Who says strawberry shortcake is only for summer? It’s time to bring this classic dessert into fall, where juicy, sweet strawberries meet flaky, buttery biscuits. This recipe challenges your typical autumn dessert game—because frankly, pumpkin pie is overrated. Imagine layers of freshly whipped cream, strawberries bursting with flavor, and those melt-in-your-mouth biscuits. If you’re tired of the same old fall treats, this is your perfect solution. So go ahead, serve up a slice of nostalgia with a modern twist, and let this strawberry shortcake steal the spotlight at your next dinner.
Classic Strawberry Shortcake Fall Dessert Recipe
This fall-inspired strawberry shortcake features layers of flaky biscuits, macerated strawberries, and freshly whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter chilled, cut into cubes
- 3/4 cup heavy cream plus extra for whipping
- 2 cups fresh strawberries sliced
- 1/4 cup sugar for macerating strawberries
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
Instructions
- Preheat oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the biscuits: In a bowl, mix flour, sugar, baking powder, and salt. Add cold butter and cut it in until crumbly.
- Add cream: Pour in heavy cream and mix until dough forms.
- Shape and bake: Form dough into 8 rounds, place on baking sheet, and bake for 12-15 minutes, until golden brown.
- Prepare strawberries: Toss sliced strawberries with sugar and let sit for 10-15 minutes to macerate.
- Assemble shortcakes: Slice biscuits in half, layer with macerated strawberries, and top with whipped cream.
- Serve and enjoy: Serve immediately, because this dessert won’t stick around for long.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 15%
- Calcium: 5%
- Iron: 6%
- Folate: 8%
Additional Notes/Tips
- Make it ahead: Biscuits can be baked a day before and stored in an airtight container.
- Vegan twist: Use coconut cream and dairy-free butter for a plant-based version.
- Extra flavor: Add a splash of balsamic vinegar to macerate strawberries for a surprising twist.
- Whipped cream hack: Skip the canned stuff and whip your own with vanilla extract and sugar.
