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Traditional Strawberry Shortcake with Biscuit Base

Close-up of a tall, layered Traditional strawberry shortcake with biscuits, fresh strawberries, and whipped cream.
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Make the classic summer dessert: tender, flaky biscuits topped with fresh strawberries and whipped cream for a perfect red and white presentation.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold milk
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for macerating strawberries
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Pour in the cold milk all at once. Stir gently with a fork until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in half, then pat it down again. Repeat this folding and patting process two more times to create layers.
  6. Pat the dough out to a 1-inch thickness. Use a 2.5-inch round biscuit cutter to cut out rounds. Place the biscuits onto the prepared baking sheet.
  7. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the biscuits cool slightly on a wire rack.
  8. While the biscuits cool, prepare the strawberries. In a bowl, toss the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for at least 15 minutes to macerate and release juices.
  9. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. To assemble your strawberry shortcake, split a warm biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juice over the bottom half. Top with a dollop of whipped cream. Place the top half of the biscuit on the cream, and add more strawberries and cream on top.

Notes

  • For the best biscuit texture, handle the dough as little as possible. Overworking develops gluten, resulting in tough biscuits.
  • Macerating the strawberries is key for creating the flavorful syrup that soaks into the biscuit.
  • If you prefer a sweeter biscuit, brush the tops with melted butter and sprinkle with extra sugar before baking.

Nutrition

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