Description
This classic strawberry shortcake features tender, buttery biscuits, juicy macerated strawberries, and a cloud of lightly sweetened whipped cream. It’s a quick and easy dessert that comes together in under 30 minutes, perfect for summer gatherings or a simple weeknight treat.
Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 2 to 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice (optional)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup cold whole milk or buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar (like turbinado or demerara) for sprinkling
- 1 1/2 cups heavy cream or heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and the lemon juice if using. Gently stir to coat. Let this sit at room temperature for at least 15 minutes, or up to an hour. Taste the berries after 15 minutes and add the extra tablespoon of sugar if they need it.
- Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
- Make a well in the center of the flour mixture. Pour in the cold milk and vanilla extract. Stir with a fork just until the dough comes together. It will be shaggy and a little sticky. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle or rectangle that is about 3/4-inch thick. Fold the dough over on itself once or twice for extra layers, then pat it out again.
- Using your biscuit cutter or a sharp knife, cut out the shortcakes. Press straight down with the cutter—don’t twist! Place them on the prepared baking sheet, about 2 inches apart. Gather the scraps, gently press them together, and cut out more shortcakes.
- Brush the tops of the shortcakes with a little extra milk or cream. Sprinkle with the coarse sugar. Bake for 12 to 15 minutes, or until the tops are golden brown and the shortcakes feel firm to the touch.
- While the shortcakes are baking, make the whipped cream. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric hand mixer, beat on medium-high speed until soft peaks form, about 2-3 minutes.
- Let the shortcakes cool for at least 5 minutes on the baking sheet. To serve, split a shortcake in half horizontally. Spoon a generous amount of macerated strawberries and their syrup over the bottom half. Add a big dollop of whipped cream, and place the top half of the shortcake on top. Add another spoonful of strawberries and a final dollop of cream. Serve immediately!
Notes
Keep all ingredients cold for the best flaky shortcakes. Do not overwork the dough. Let the strawberries macerate for at least 15 minutes to create syrup. Use a chilled bowl for whipping cream. Shortcakes can be stored at room temperature for up to 2 days, strawberries in the fridge for up to 3 days, and whipped cream is best used immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 assembled shortcak
- Calories: 420
- Sugar: 22
- Fat: 24
- Carbohydrates: 48
- Fiber: 3
- Protein: 6
Keywords: strawberry shortcake, easy dessert, summer dessert, whipped cream, fresh strawberries, biscuit shortcake