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Homemade strawberry shortcake - Image 3

Classic Homemade Strawberry Shortcake

This classic strawberry shortcake features flaky, tender biscuits, sweet macerated strawberries, and freshly whipped cream. It's a simple, elegant dessert that celebrates fresh fruit.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar plus 1 tablespoon for the berries
  • 2 cups all-purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter cold, cut into small cubes
  • 2/3 cup heavy cream cold, plus more for brushing
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Equipment

  • Large mixing bowl
  • Pastry cutter or two forks
  • 3-inch round biscuit cutter
  • Baking sheet
  • Parchment paper
  • Electric mixer (hand or stand)
  • Wire cooling rack

Method
 

  1. Begin by macerating the strawberries. In a medium bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Toss gently to coat, then let the mixture sit at room temperature for at least 30 minutes, stirring occasionally. This draws out the berries' natural juices, creating a delicious syrup.
  2. While the berries macerate, make the shortcake biscuits. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and the 1/3 cup of granulated sugar. Add the cold, cubed butter.
  3. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers. Pour in the 2/3 cup of cold heavy cream and stir with a fork just until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Using a 3-inch round biscuit cutter or a glass, cut straight down to form 6 biscuits. Do not twist the cutter. Place them on the prepared baking sheet, brush the tops with a little extra cream, and sprinkle with the remaining tablespoon of sugar.
  5. Bake for 15-18 minutes, or until the biscuits are puffed and golden brown on top. Transfer to a wire rack to cool slightly. While they cool, make the whipped cream. In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
  6. To assemble, split the warm biscuits in half horizontally. Place the bottom halves on serving plates. Spoon a generous amount of the macerated strawberries and their syrup over each biscuit base. Top with a large dollop of whipped cream. Place the biscuit tops over the cream, add another small spoonful of berries and a final swirl of cream. Serve immediately.

Notes

Chef's Tips:
• For the flakiest biscuits, handle the dough as little as possible and keep the butter very cold.
• The biscuits are best served warm or at room temperature on the day they are made.
• For a beautiful presentation, garnish with a whole strawberry and a mint leaf.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Do not leave whipped cream or dairy-based desserts at room temperature for more than 2 hours.