Go Back
Strawberry shortcake - Image 3

Classic Strawberry Shortcake

This classic strawberry shortcake features tender, buttery biscuits, sweet macerated strawberries, and freshly whipped cream. It's a simple yet impressive dessert perfect for any summer gathering.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs 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 aluminum-free recommended
  • 1/2 teaspoon 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
  • Stand mixer or hand mixer (for whipped cream)
  • Wire cooling rack

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, combine sliced strawberries and 1/4 cup granulated sugar. Stir gently, then set aside to macerate for at least 20-30 minutes. This draws out the juices to create a delicious syrup.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/3 cup sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers.
  3. Pour the 2/3 cup cold heavy cream into the flour-butter mixture. Use a fork or spatula to gently stir just until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
  4. Using a 3-inch round biscuit cutter (or a glass), cut straight down into the dough without twisting. Re-roll scraps once. Place biscuits 2 inches apart on the prepared baking sheet. Brush the tops lightly with heavy cream and sprinkle with the remaining tablespoon of sugar.
  5. Bake for 14-16 minutes, or until the biscuits are puffed and golden brown on top. Transfer to a wire rack to cool completely. While they cool, make the whipped cream: In a chilled bowl, whip the 1 cup heavy cream, powdered sugar, and vanilla until soft peaks form.
  6. To assemble, split each cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over it. Top with a dollop of whipped cream. Place the biscuit top over the cream, add another small dollop of cream, and garnish with a whole strawberry. Serve immediately.

Notes

Chef's Tips:
• For the flakiest biscuits, handle the dough as little as possible
• The biscuits are best served the day they are made
• Assemble just before serving to prevent sogginess
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours
• Whipped cream is perishable; do not leave at room temperature for more than 2 hours