Description
Enjoy a classic summer favorite with this easy Strawberry Shortcake recipe. Fluffy, buttery homemade biscuits are topped with sweet, macerated fresh strawberries and light, airy whipped cream, making the perfect refreshing dessert for warm days and gatherings.
Ingredients
Scale
For the Biscuits
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 2 tablespoons heavy cream, for brushing
- Turbinado sugar, for sprinkling (optional)
For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar, plus more to taste
- 1 tablespoon lemon juice
For the Whipped Cream
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar, or more to taste
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: Wash and hull the strawberries, then slice them about 1/4 inch thick. In a large bowl, combine the sliced strawberries with 1/2 cup granulated sugar and 1 tablespoon lemon juice, stirring gently. Cover and let them sit at room temperature for 30 minutes to 1 hour, stirring occasionally to macerate and bring out natural juices. Adjust sugar to taste.
- Preheat Oven and Prep Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients for Biscuits: In a large bowl, whisk together 2 cups flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or fingertips, cut the butter into the flour mixture until the butter pieces are about the size of peas, creating a crumbly, coarse texture.
- Add Buttermilk and Form Dough: Gradually stir in the cold buttermilk just until the dough comes together. Handle the dough gently to avoid overmixing, which can make biscuits tough.
- Shape and Cut Biscuits: Lightly flour a clean surface and turn the dough out. Gently pat it into a 3/4-inch thick circle or rectangle. Using a 2 1/2-inch biscuit cutter or sharp knife, cut out biscuits by pressing straight down without twisting. Re-roll scraps to cut out additional biscuits.
- Prepare Biscuits for Baking: Place the cut biscuits on the prepared baking sheet with about 1 inch space between. Brush the tops lightly with heavy cream and sprinkle with turbinado sugar if desired for a crunchy, sweet finish.
- Bake Biscuits: Bake the biscuits in the preheated oven for 12 to 15 minutes until they are golden brown and cooked through. Once done, let them cool briefly on the baking sheet before transferring to a wire rack to cool further.
- Chill Equipment for Whipped Cream: Place your mixing bowl and whisk or beaters into the freezer for at least 15 minutes to ensure the cream whips up fluffy and stiff.
- Make Whipped Cream: Pour the cold heavy cream into the chilled bowl. Add powdered sugar and vanilla extract, then whip on medium speed until stiff peaks form. Be careful not to overwhip, which can cause the cream to separate. Taste and adjust sugar or vanilla as needed. Refrigerate until ready to use.
- Assemble Strawberry Shortcakes: Slice the biscuits horizontally in half. Place the bottom halves on serving plates, spoon a generous amount of the macerated strawberries and juices over each biscuit bottom, followed by a generous dollop of whipped cream. Top with the biscuit halves.
- Garnish and Serve: Garnish with extra strawberry slices or a dusting of powdered sugar if desired. Serve immediately to enjoy the freshest textures and flavors.
Notes
- For best results, use very cold butter and buttermilk to get flaky biscuits.
- Macerating strawberries at room temperature allows them to release their juices and become sweeter.
- Do not overwork the biscuit dough to keep them tender.
- The whipped cream should be prepared just before assembling to maintain its light texture.
- Store any leftover shortcakes separately to avoid sogginess and assemble right before serving.
