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Classic Biscuit Strawberry Shortcake Recipe

Close-up of a delicious slice of shortcake layered with macerated strawberries and whipped cream.
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Make this traditional, flaky biscuit shortcake topped with fresh strawberries and whipped cream. This easy recipe delivers a reliable, delicious summer dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup 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 heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the strawberries: In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Gently toss them together. Set the strawberries aside at room temperature for at least 30 minutes to allow the juices to release.
  2. Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, 1/4 cup granulated sugar, and salt.
  3. Cut in the butter: Add the cold butter pieces to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Add the cream: Pour in the 3/4 cup of cold heavy cream. Mix gently with a fork until the dough just comes together. Do not overmix.
  5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently knead it two or three times until it forms a cohesive mass. Pat the dough into a 3/4-inch thick rectangle. Fold the dough into thirds (like a letter). Pat it down again to 3/4-inch thickness.
  6. Cut the shortcakes: Use a 3-inch round biscuit cutter to cut out the shortcakes. Press the cutter straight down without twisting to maintain flaky layers. Gather the scraps, gently press them together, and cut out any remaining rounds. You should get 6 to 8 shortcakes.
  7. Bake the shortcakes: Place the rounds on a baking sheet lined with parchment paper. Brush the tops lightly with heavy cream and sprinkle with a little extra granulated sugar, if desired. Bake in a preheated oven at 425 degrees F for 12 to 15 minutes, or until the tops are golden brown. Let them cool slightly on a wire rack.
  8. Make the whipped cream: In a separate bowl, whip 1 cup of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Assemble the shortcake: Split a warm or cooled shortcake biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of the sugared strawberries and their juices over the bottom layer. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the flakiest layers, make sure your butter and heavy cream are very cold before mixing.
  • If you prefer a cake-style shortcake, you can use a simple vanilla cake recipe instead of biscuits.
  • Sweeten the strawberries to your taste; the amount of sugar can vary based on the ripeness of your berries.

Nutrition

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