Description
This Easy Strawberry Shortcake is a classic summer dessert featuring tender, buttery biscuits topped with sweet macerated strawberries and freshly whipped cream. Perfectly balanced between crumbly and creamy textures, this recipe is ideal for warm weather gatherings and can be ready in just over an hour.
Ingredients
Scale
For the Biscuits
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 2 tablespoons heavy cream, for brushing
- Turbinado sugar, for sprinkling (optional)
For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar, plus more to taste
- 1 tablespoon lemon juice
For the Whipped Cream
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar, or more to taste
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: Wash and hull the strawberries, then slice them about 1/4 inch thick. In a large bowl, combine the sliced strawberries with 1/2 cup granulated sugar and 1 tablespoon lemon juice. Gently stir, cover, and let sit at room temperature for 30 minutes to 1 hour, stirring occasionally. Taste and add more sugar if needed to enhance sweetness.
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles pea-sized crumbs. Gradually add the cold buttermilk and stir gently until just combined, careful not to overmix.
- Shape and cut biscuits: Lightly flour a clean surface and turn out the dough. Gently pat it into a 3/4-inch thick circle or rectangle. Using a 2 1/2-inch biscuit cutter or sharp knife, cut out biscuits by pressing straight down without twisting. Collect and re-roll scraps as needed to make more biscuits.
- Prepare for baking: Arrange the biscuits on the prepared baking sheet about 1 inch apart. Brush the tops with heavy cream and sprinkle with turbinado sugar, if using, for a crunchy, sweet crust.
- Bake the biscuits: Bake for 12-15 minutes until golden brown and cooked through. Remove from oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Chill the bowl and whip cream: Place a mixing bowl and whisk or beaters in the freezer for at least 15 minutes to chill. Then, pour the cold heavy cream into the chilled bowl, add powdered sugar and vanilla extract. Whip on medium speed until stiff peaks form. Be careful not to overwhip to avoid turning the cream into butter. Adjust sugar or vanilla to taste, then refrigerate until serving.
- Assemble the shortcakes: Split each biscuit horizontally. Place the bottom half on a serving plate, spoon a generous amount of the macerated strawberries and their juices over it, then dollop with whipped cream. Top with the biscuit’s upper half.
- Garnish and serve: Optionally, garnish with extra strawberry slices or powdered sugar. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh, ripe strawberries and cold ingredients when making the dough and whipped cream.
- To make the biscuits extra flaky, avoid overworking the dough and keep the butter cold.
- You can prepare the strawberries and whipped cream several hours ahead, but assemble just before serving to keep biscuits crisp.
- Turbinado sugar adds a lovely crunch on the biscuit tops but can be omitted for a softer finish.
- Leftover shortcakes can be stored separately and enjoyed within 1-2 days, but are best fresh.
