Strawberries and Cream Shortcake: Classic Fluffy Biscuits
Make the classic American summer dessert featuring light, fluffy biscuits piled high with fresh strawberries and homemade whipped cream. This recipe focuses on simple steps for maximum flavor.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar plus 1/4 cup for strawberries
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream plus 1 1/2 cups for whipping
- 1 quart fresh strawberries, sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 teaspoon vanilla extract (for cream)
Instructions
- Prepare the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the 3/4 cup of cold heavy cream. Mix gently with a fork until just combined into a shaggy dough. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times. Pat or roll the dough to about 3/4-inch thickness.
- Use a 2.5-inch biscuit cutter to cut out rounds. Place the rounds close together on an ungreased baking sheet.
- Bake the biscuits at 425 degrees Fahrenheit for 12 to 15 minutes, or until golden brown on top. Let them cool slightly.
- Prepare the strawberries: In a separate bowl, toss the sliced strawberries with 2 tablespoons of sugar. Let them macerate for at least 15 minutes.
- Make the whipped cream: In a chilled bowl, beat the 1 1/2 cups of heavy cream with the vanilla extract until soft peaks form.
- To assemble your summer dessert: Split each warm biscuit in half horizontally. Place the bottom half on a plate. Top with a generous amount of macerated strawberries and a large dollop of whipped cream. Place the top half of the biscuit on the cream. Serve immediately.
Notes
- For the best biscuit texture, keep your butter and cream very cold before mixing.
- If you want a sweeter biscuit, brush the tops with melted butter mixed with a pinch of sugar before baking.
- This classic dessert tastes best when assembled right before serving.
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 25
- Sodium: 300
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 85