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Strawberry Shortcake Recipe

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4 from 11 reviews

This classic Strawberry Shortcake recipe features tender, buttery biscuits layered with sweet macerated strawberries and fluffy homemade whipped cream. Perfect for a delightful dessert or a special occasion treat, this recipe yields 8 servings and combines the freshness of ripe strawberries with their natural juices, a light shortcake biscuit, and smooth whipped cream for a perfect balance of flavors and textures.

Ingredients

Macerated Strawberries

  • 1½ pounds strawberries, hulled and sliced (675g)
  • ⅓ cup granulated sugar (67g)

Biscuits

  • 4 cups all-purpose flour (480g)
  • ¼ cup granulated sugar (50g)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed (226g)
  • 1¼ cups cold buttermilk (300mL)
  • 1 large egg, cold
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold heavy cream (for brushing on top)

Whipped Cream

  • 2 cups cold heavy whipping cream (480mL)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Macerated Strawberries: Place the hulled and sliced strawberries in a large bowl, sprinkle with ⅓ cup granulated sugar, mix well, cover, and refrigerate for up to 24 hours to allow the strawberries to release their juices and become sweet and syrupy.
  2. Preheat Oven and Prepare Baking Sheet: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking during baking.
  3. Mix Dry Ingredients for Biscuits: In a large bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, baking soda, and salt until evenly combined.
  4. Combine Wet Ingredients: In a separate measuring cup or bowl, whisk together the cold buttermilk, cold egg, and vanilla extract; set aside.
  5. Incorporate Butter into Dry Mixture: Add the cold cubed butter to the flour mixture and use your hands or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
  6. Form Biscuit Dough: Pour the wet buttermilk mixture into the flour-and-butter mixture and gently mix with a fork or spatula until a shaggy dough forms without overmixing.
  7. Shape and Cut Biscuits: Turn the dough onto a well-floured surface and gently knead just until it forms a cohesive mass. Pat the dough into a 1-inch thick rectangle, then use a floured 3-inch biscuit cutter to cut out 8 rounds. Avoid twisting the cutter to ensure proper rise. Reroll scraps as needed to cut more biscuits.
  8. Prepare Biscuits for Baking: Place the biscuits on the prepared baking sheet about 1 inch apart. Brush the tops with the cold heavy cream and optionally sprinkle a little sugar on top for extra crunch and sweetness.
  9. Bake Biscuits: Bake the biscuits in the preheated oven for about 15 minutes or until the tops turn golden brown. Once baked, transfer them to a wire rack to cool completely.
  10. Prepare Whipped Cream: In a large mixing bowl, beat the cold heavy whipping cream, ¼ cup granulated sugar, and vanilla extract with an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
  11. Assemble Strawberry Shortcakes: To serve, slice each biscuit in half horizontally. Spoon a generous dollop of whipped cream onto the bottom half, followed by a pile of macerated strawberries with their juices. Place the biscuit top on and finish with another dollop of whipped cream and more strawberries. Serve immediately for the best taste and texture.

Notes

  • For best flavor, macerate strawberries for at least an hour, but they can be refrigerated up to 24 hours in advance.
  • Do not overwork the biscuit dough to keep biscuits tender and flaky.
  • Using cold butter and cold buttermilk is essential for flaky biscuit texture.
  • If you don’t have buttermilk, you can substitute 1¼ cups of milk plus 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
  • Make sure to chill the heavy cream before whipping to get better volume.
  • Serve assembled shortcakes immediately to enjoy the fresh texture of biscuits and cream.

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