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Best strawberry shortcake recipe - Image 3

Classic Strawberry Shortcake

This is the only strawberry shortcake recipe you'll ever need. It features buttery, flaky homemade biscuits, perfectly sweetened macerated strawberries, and clouds of freshly whipped cream. It's a simple, elegant dessert that celebrates summer's best 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: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • 3-inch round biscuit cutter
  • Baking sheet
  • Parchment paper
  • Stand mixer or hand mixer (for whipped cream)
  • Wire cooling rack

Method
 

  1. Begin by macerating the strawberries. In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Stir gently to coat, then let them sit at room temperature for at least 30 minutes, or up to 2 hours. This draws out their natural juices, creating a sweet syrup. Trust me, this step is non-negotiable for the best flavor and texture.
  2. While the berries macerate, make the biscuit dough. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 2 tablespoons of 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.
  3. Create a well in the center of the flour mixture and pour in the 3/4 cup of cold heavy cream. Use a fork to gently stir just until a shaggy dough forms and no dry flour remains. Tip from me: Do not overmix. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
  4. Using a 3-inch round biscuit cutter or a glass, cut straight down into the dough without twisting. Twisting seals the edges and prevents a proper rise. Re-roll the scraps once to cut more biscuits. You should get 6. 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, whip the 1 cup of heavy cream with the vanilla extract until soft peaks form. Believe me, real whipped cream makes all the difference.
  6. To assemble, split the warm biscuits in half horizontally with a fork. Place the bottom half on a plate. Spoon a generous amount of the macerated strawberries and their syrup over the biscuit. Top with a large dollop of whipped cream. Add the biscuit top, another spoonful of berries, and a final cloud of cream. Serve immediately and enjoy the perfect bite.

Notes

Chef's Tips:
• For the flakiest biscuits, ensure all ingredients are cold before mixing.
• A common mistake is overworking the biscuit dough, which leads to toughness.
• Serve the components separately for a build-your-own dessert bar at parties.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Dairy-based whipped cream should not be left at room temperature for more than 2 hours.