Description
This classic Strawberry Shortcake recipe features tender, flaky homemade biscuits layered with macerated fresh strawberries and fluffy whipped cream. Perfect for a delightful dessert or sweet snack, the macerated strawberries release a luscious syrup that pairs beautifully with the buttery biscuits and creamy topping. The biscuits are baked to golden perfection and topped with a luscious, airy whipped cream for a truly irresistible treat.
Ingredients
Scale
Strawberries
- 1½ pounds strawberries, hulled and sliced (675g)
- â…“ cup granulated sugar (67g)
Biscuits
- 4 cups all-purpose flour (480g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed (226g)
- 1¼ cups cold buttermilk (300mL)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream (for brushing on top)
Whipped Cream
- 2 cups heavy whipping cream (480mL)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: Place sliced strawberries in a large bowl, sprinkle with â…“ cup sugar, mix gently, cover, and refrigerate for up to 24 hours. This process draws out the juices, intensifying flavor and creating a sweet syrup.
- Prepare the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together 4 cups flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt to evenly distribute leavening agents and seasonings.
- Combine Wet Ingredients: In a separate bowl, whisk 1 large egg, 1¼ cups cold buttermilk, and 1 teaspoon vanilla extract until smooth. This mixture adds moisture and flavor to the biscuits.
- Cut in the Butter: Add 1 cup cold, cubed unsalted butter to the dry ingredients and work it in using your hands or a pastry cutter until the butter pieces are pea-sized, which helps create flaky biscuits.
- Form the Dough: Pour the wet ingredients into the flour and butter mixture and stir gently until a shaggy dough forms. Avoid overmixing to prevent tough biscuits.
- Shape and Cut Biscuits: On a floured surface, gently bring the dough together into a single mass and pat it to about 1-inch thickness. Use a floured 3-inch biscuit cutter to cut out 8 biscuits, pressing straight down without twisting to maintain lift.
- Bake the Biscuits: Place the biscuits on the prepared baking sheet. Brush the tops with 2 tablespoons cold heavy cream and optionally sprinkle with sugar. Bake for 15 minutes or until golden brown. Allow to cool completely on a wire rack.
- Make Whipped Cream: In a chilled mixing bowl, beat 2 cups heavy whipping cream, ¼ cup sugar, and 1 teaspoon vanilla extract on medium-high speed until soft peaks form, resulting in a light and airy topping.
- Assemble and Serve: Split each cooled biscuit in half. Layer the bottom halves with a generous spoonful of whipped cream and macerated strawberries, then place the biscuit tops on. Add more whipped cream and strawberries on top. Serve immediately for the best flavor and texture.
Notes
- Macerating strawberries can be done from 30 minutes up to 24 hours; the longer it sits, the more syrupy and flavorful the strawberries will become.
- Use cold butter and buttermilk to ensure flaky biscuits.
- Do not twist the biscuit cutter when cutting to help biscuits rise evenly.
- Let biscuits cool completely before assembling to prevent whipped cream from melting.
- For extra sweetness, sprinkle a little sugar on top of the biscuits before baking.
