Description
This classic Strawberry Shortcake recipe features tender, flaky biscuits paired with macerated strawberries and freshly whipped cream. The macerated strawberries soak in sugar to create a luscious syrup, while the buttery biscuits offer the perfect base for this delightful summer dessert. Easy to prepare and wonderfully fresh, it serves 8 and makes for an impressive yet simple treat.
Ingredients
Scale
Strawberries
- 1½ pounds strawberries, hulled and sliced (675g)
- â…“ cup granulated sugar (67g)
Biscuit Dough
- 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
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream (for brushing)
Whipped Cream
- 2 cups heavy whipping cream (480mL)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: Place the sliced strawberries in a large bowl and sprinkle with â…“ cup granulated sugar. Mix gently to coat, cover, and refrigerate for up to 24 hours while preparing the biscuits. This process draws out the natural juices, creating a sweet syrup.
- Prepare the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together 4 cups of all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt for even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1¼ cups cold buttermilk, and 1 teaspoon vanilla extract until smooth and set aside.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use your hands or a pastry cutter to incorporate the butter until it resembles pea-sized pieces, which helps create flaky biscuits.
- Form the Dough: Pour the wet mixture into the dry ingredients and gently mix until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.
- Shape and Cut Biscuits: Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Use a floured 3-inch biscuit cutter to press straight down (do not twist) and cut out 8 biscuits.
- Bake the Biscuits: Place the biscuits on the prepared baking sheet. Brush the tops with 2 tablespoons of cold heavy cream and optionally sprinkle with sugar. Bake for about 15 minutes or until golden brown. Once baked, transfer to a wire rack and cool completely.
- Make Whipped Cream: In a large bowl, beat 2 cups heavy whipping cream, ¼ cup sugar, and 1 teaspoon vanilla extract on medium-high speed until soft peaks form. This light, fluffy cream will top your shortcakes.
- Assemble and Serve: Carefully split each cooled biscuit in half. Layer the bottom half with a generous spoonful of whipped cream followed by macerated strawberries and their syrup. Place the biscuit top over the fruit and finish with more whipped cream and strawberries. Serve immediately to enjoy the freshest flavors and textures.
Notes
- For best flavor, macerate strawberries overnight.
- Use cold butter and buttermilk to achieve flaky biscuits.
- Do not twist the biscuit cutter to avoid sealing the edges and inhibiting rise.
- Leftover biscuits can be stored in an airtight container for up to 2 days.
- Whipped cream is best used fresh but can be refrigerated briefly.
- To make this recipe dairy-free, substitute butter and cream with vegan alternatives, and use a plant-based milk with vinegar for buttermilk.
