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Classic Strawberry Shortcake Recipe with Fluffy Homemade Biscuits

Two servings of homemade strawberry shortcake with fresh strawberries and whipped cream on a white plate.
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Make the best strawberry shortcake with this straightforward recipe featuring tender, fluffy shortcake biscuits, fresh macerated strawberries, and homemade whipped cream. This American classic dessert is simple to prepare and perfect for summer gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream, plus more for brushing
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup cold heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar (for whipped cream)
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Gently stir. Set aside at room temperature for at least 30 minutes to allow the juices to release.
  2. Prepare the shortcake biscuits: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Pour in the 3/4 cup of cold heavy cream. Mix gently with a fork until just combined. Do not overmix. The dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
  7. Use a 2.5-inch round biscuit cutter to cut out the shortcakes. Press the cutter straight down without twisting to ensure high rise. Rework scraps once if necessary.
  8. Place the cut biscuits close together on the prepared baking sheet. Brush the tops lightly with extra heavy cream and sprinkle with a little granulated sugar, if desired.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  10. Prepare the whipped cream: In a chilled bowl, beat 1 cup of cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Assemble the shortcake: Split each warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom layer. Top with a large dollop of fresh whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the best texture, ensure your butter and cream are very cold before mixing the biscuit dough.
  • Macerating the strawberries is key; this process draws out natural sweetness and creates the syrup that soaks into the tender shortcake.
  • If you prefer a cake-style shortcake, you can press the dough into an 8-inch round cake pan instead of cutting individual biscuits.

Nutrition

Find it online: https://dishicious.com/strawberry-shortcake-recipe-classic-shortcake/