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Easy strawberry shortcake recipe - Image 3

Easy Strawberry Shortcake

This classic strawberry shortcake features tender, buttery homemade biscuits, sweet macerated strawberries, and freshly whipped cream. It's a simple, elegant dessert perfect for any occasion.
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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
  

  • 1.5 lbs fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar plus 2 tablespoons, divided
  • 2 cups all-purpose flour spooned and leveled
  • 1 tbsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter cold, cubed
  • 0.75 cup heavy cream cold, plus more for brushing
  • 1 cup heavy whipping cream for topping
  • 1 tsp pure vanilla extract

Equipment

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

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, combine the sliced strawberries and ¼ cup of granulated sugar. Stir gently, then set aside to macerate for at least 20-30 minutes. This draws out the berries' natural juices, creating a delicious syrup.
  2. 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. This creates flaky layers.
  3. Make a well in the center of the flour mixture and pour in the ¾ cup of cold heavy cream. Use a fork 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 ¾-inch thick rectangle.
  4. Using a 3-inch round biscuit cutter or a glass, cut out biscuits, pressing straight down without twisting. Gather the scraps, gently pat together, and 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 a pinch of sugar.
  5. Bake for 12-15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly. While they cool, whip the remaining 1 cup of heavy cream with the vanilla extract until soft peaks form.
  6. To assemble, split each warm biscuit in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries and their juices over it, dollop with whipped cream, then top with the other biscuit half. Add more berries and cream on top. Serve immediately.

Notes

Chef's Tips:
• For the flakiest biscuits, handle the dough as little as possible.
• Don't twist the biscuit cutter; a straight press gives better rise.
• Serve the components separately for a make-your-own dessert bar.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Keep dairy-based whipped cream chilled until serving.