Description
Make this classic Strawberry Shortcake with tender, buttery biscuits piled high with fresh macerated strawberries and sweet whipped cream. It is the perfect light dessert for any warm day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream (plus more for brushing)
- 1 quart fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the 3/4 cup cold heavy cream until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
- Use a 2.5-inch biscuit cutter to cut out rounds. Place them on the prepared baking sheet. Brush the tops lightly with heavy cream and sprinkle with a little extra sugar, if desired.
- Bake for 12 to 15 minutes, or until golden brown. Let the biscuits cool on a wire rack.
- While biscuits cool, combine the sliced strawberries and 1/4 cup sugar in a bowl. Let them sit for at least 20 minutes to macerate (create syrup).
- In a separate bowl, whip the 1 cup heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- To assemble, slice each cooled biscuit in half horizontally. Spoon a generous amount of macerated strawberries over the bottom half. Top with whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top. Serve immediately.
Notes
- For a Shortcake Cake variation, press the dough into a 9-inch round cake pan and bake as directed, then layer the cooled cake with the strawberries and cream like a traditional layer cake.
- Using very cold butter is key to achieving flaky biscuits.
- Macerating the strawberries allows them to release their juices, creating a flavorful sauce.
- You can substitute buttermilk for the heavy cream in the biscuit dough for a slight tang, reducing the liquid slightly if necessary.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: American (with Italian influence)
Nutrition
- Serving Size: 1 shortcake
- Calories: Estimate 450
- Sugar: Estimate 25g
- Sodium: Estimate 300mg
- Fat: Estimate 25g
- Saturated Fat: Estimate 15g
- Unsaturated Fat: Estimate 10g
- Trans Fat: Trace
- Carbohydrates: Estimate 50g
- Fiber: Estimate 3g
- Protein: Estimate 6g
- Cholesterol: Estimate 75mg