Description
A classic Strawberry Shortcake recipe featuring tender, flaky biscuits layered with macerated strawberries and homemade whipped cream. This dessert combines the sweetness of fresh strawberries soaked in sugar syrup with buttery biscuits and light, fluffy whipped cream for an irresistible summer treat.
Ingredients
Scale
Strawberries
- 1½ pounds strawberries, hulled and sliced (675g)
- â…“ cup granulated sugar (67g)
Biscuits
- 4 cups all-purpose flour (480g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed (226g)
- 1¼ cups cold buttermilk (300mL)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream (for brushing on top)
Whipped Cream
- 2 cups heavy whipping cream (480mL)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: Place sliced strawberries in a large bowl, sprinkle with â…“ cup sugar, mix gently, cover, and refrigerate for up to 24 hours. This process draws out the juices, creating a flavorful syrup.
- Prepare the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ¼ cup sugar, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, cold buttermilk, and 1 teaspoon vanilla extract until blended. Set aside for later use.
- Cut in the Butter: Add the cold, cubed butter to the dry mixture. Using your hands or a pastry cutter, work the butter into the flour until pea-sized pieces remain. This creates a flaky biscuit texture.
- Form the Dough: Pour the wet ingredients into the dry mixture. Stir gently just until the dough comes together into a shaggy mass; avoid overmixing to keep biscuits tender.
- Shape and Cut Biscuits: Lightly flour a clean surface. Turn the dough out and gently form it into a single mass. Pat to about 1 inch thickness. Use a floured 3-inch biscuit cutter to cut out 8 shortcakes, pressing straight down without twisting.
- Bake the Biscuits: Arrange the biscuits on the prepared baking sheet. Brush their tops with 2 tablespoons cold heavy cream and optionally sprinkle a bit of sugar on top. Bake in the preheated oven for about 15 minutes or until golden brown. Let cool completely on a wire rack.
- Make Whipped Cream: In a chilled large mixing bowl, beat the 2 cups heavy whipping cream, ¼ cup sugar, and 1 teaspoon vanilla extract on medium-high speed until soft peaks form. This will be the topping and filling for the shortcakes.
- Assemble and Serve: Once the biscuits have cooled, slice them in half horizontally. Layer the bottom halves with generous amounts of whipped cream and macerated strawberries including syrup, then place the top halves over. Finish by topping with more whipped cream and strawberries. Serve immediately for best texture and flavor.
Notes
- You can macerate the strawberries up to 24 hours ahead to save time and deepen the flavor.
- Use cold butter and cold buttermilk to ensure flaky biscuits.
- Do not twist the biscuit cutter when cutting to help the biscuits rise evenly.
- Let biscuits cool before slicing to maintain structure.
- Whipped cream is best served fresh to keep it light and airy.
