Description
This homemade strawberry shortcake recipe features tender, flaky biscuits paired with sweet, macerated strawberries and rich whipped cream. Perfectly balanced with fresh fruit and fluffy cream, it’s a classic dessert that’s easy to make from scratch and serves six.
Ingredients
Macerated Strawberries
- 2 cups sliced strawberries
- 2 – 3 tablespoons granulated sugar (to taste)
Biscuit Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter (frozen or very cold)
- 1 cup buttermilk (cold)
- 1 – 2 teaspoons heavy whipping cream (for brushing)
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Macerate Strawberries: In a small bowl, combine the sliced strawberries with 2 to 3 tablespoons of granulated sugar. Stir well to coat the berries evenly. Cover with plastic wrap and refrigerate for about an hour, allowing the strawberries to release their juices.
- Prepare for Baking: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt until well combined.
- Incorporate Butter: Using a box grater, grate the frozen or very cold butter directly into the dry mixture. Alternatively, use a pastry cutter to cut the butter into pea-sized crumbs. This step helps create flaky biscuit layers.
- Add Buttermilk and Combine: Pour in the cold buttermilk and stir gently with a spoon until the flour is just incorporated. If necessary, knead the dough lightly on a floured surface to bring it together without overworking.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Press it into a thickness of about one inch. Use your hands to pinch together any cracks or roll the dough lightly with a floured rolling pin to smooth the surface.
- Cut Biscuits: Use a 3 1/2 inch biscuit cutter to cut out six biscuits. Place them on the prepared baking sheet evenly spaced.
- Brush with Cream: Lightly brush the tops of the biscuits with 1 to 2 teaspoons of heavy whipping cream to encourage golden browning during baking.
- Bake: Bake the biscuits in the preheated oven for 15 minutes or until the edges are golden brown and the tops feel firm to the touch. Remove from the oven and cool completely.
- Make Whipped Cream: In a large mixing bowl, beat the 1 cup heavy whipping cream using a hand mixer on medium speed until soft peaks form. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form.
- Assemble the Shortcakes: Cut each cooled biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juices onto the bottom half, then pipe or spoon a layer of whipped cream over the berries. Place the biscuit top on and finish with a dollop of whipped cream and a strawberry on top for decoration.
Notes
- For best texture, keep butter very cold before mixing to achieve flaky biscuits.
- You can prepare the macerated strawberries and whipped cream several hours ahead and assemble just before serving.
- If you prefer a sweeter biscuit, slightly increase the sugar in the dough, but the strawberries and cream add plenty of sweetness.
- Use fresh, ripe strawberries for the juiciest shortcakes.
- Leftover biscuits can be reheated in a warm oven for a few minutes to refresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
