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Strawberry shortcake recipe - Image 3

Classic Strawberry Shortcake

This classic strawberry shortcake features flaky, tender homemade biscuits, sweet macerated strawberries, and freshly whipped cream. It's a simple yet stunning dessert that celebrates fresh summer berries.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large and medium mixing bowls
  • Pastry cutter or fork
  • 3-inch round biscuit cutter
  • Baking sheet
  • Parchment paper
  • Wire cooling rack
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a medium bowl, combine sliced strawberries and 1/4 cup sugar. Stir gently, then set aside to macerate for at least 20 minutes. This draws out the berries' natural juices, creating a delicious syrup.
  2. In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. 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. Make a well in the center and pour in 2/3 cup cold heavy cream. Use a fork to gently stir just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold it over onto itself once, then pat it out again to about 3/4-inch thickness.
  4. Using a 3-inch round biscuit cutter, cut out biscuits, pressing straight down without twisting. Gather scraps, gently pat together, and cut remaining biscuits. Place on the prepared baking sheet, brush tops with a little cream, and sprinkle with a pinch of sugar. Bake for 12-15 minutes until golden brown and puffed. Cool on a wire rack.
  5. While biscuits cool, make the whipped cream. In a chilled bowl, combine 1 cup cold heavy cream and vanilla extract. Using a hand mixer or whisk, beat on medium-high speed until soft peaks form. Be careful not to over-whip. The cream should hold its shape but still be silky.
  6. To assemble, split the warm or room-temperature biscuits in half horizontally. Place the bottom halves on plates. Spoon a generous amount of macerated strawberries and their syrup over each. Top with a large dollop of whipped cream. Crown with the biscuit tops, add another small spoonful of cream and a final berry. Serve immediately.

Notes

Chef's Tips:
• For the flakiest biscuits, handle the dough as little as possible and keep all ingredients cold.
• Do not twist the biscuit cutter when cutting; this seals the edges and prevents proper rising.
• Assemble just before serving to prevent the biscuits from becoming soggy.
Food Safety:
• Keep dairy products refrigerated until ready to use.
• Store assembled shortcakes in the refrigerator and consume within 24 hours.