Description
This is the perfect Classic Strawberry Shortcake recipe, featuring tender, buttery biscuits piled high with fresh, macerated strawberries and clouds of freshly whipped cream. It brings joy and connection to your table, transforming simple ingredients into a memorable summer moment. We encourage you to play with this recipe as you find your own culinary inspiration.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/4 cup Granulated Sugar (plus extra for tossing strawberries)
- 1/2 teaspoon Salt
- 1/2 cup Cold Unsalted Butter, cut into small pieces
- 3/4 cup Heavy Cream (plus 1 1/2 cups for whipping)
- 1 tablespoon Vanilla Extract
- 1 quart Fresh Strawberries, hulled and sliced
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, 1/4 cup sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, mix 3/4 cup heavy cream and vanilla extract. Pour this into the dry ingredients. Mix gently until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Cut out rounds using a biscuit cutter (about 2.5 inches).
- Place the rounds on the prepared baking sheet. Brush the tops lightly with a little extra cream if desired.
- Bake for 12 to 15 minutes, or until golden brown. Let cool slightly on a wire rack.
- While biscuits cool, toss the sliced strawberries with 2 tablespoons of extra sugar. Let them sit for 15 minutes to macerate and release juices.
- In a clean bowl, whip the remaining 1 1/2 cups of heavy cream until soft peaks form.
- To assemble, split a warm or cooled biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a large dollop of whipped cream. Place the top biscuit half on, and add more cream and berries if you like. Serve right away.
Notes
- For a softer, cake-like shortcake, you can slightly increase the heavy cream in the biscuit dough.
- If you prefer a Shortcake Cake format, press the dough into a round cake pan instead of cutting rounds, and bake until set. Layer the baked cake with the berries and cream.
- Taste your strawberries before adding sugar; very sweet berries need less added sugar.
- Do not overwork the dough; this keeps your biscuits tender and not tough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 shortcake)
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg