Go Back
Strawberry shortcake - Image 3

Classic Strawberry Shortcake

This classic strawberry shortcake features flaky, tender biscuits, sweet macerated strawberries, and lightly sweetened whipped cream. It's a simple, elegant dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar plus 2 tablespoons, divided
  • 2 cups all-purpose flour spooned and leveled
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter cold, cubed
  • 0.75 cup heavy cream cold, plus more for brushing
  • 1 cup heavy whipping cream cold
  • 1 tsp pure vanilla extract

Equipment

  • Large baking sheet
  • Parchment paper
  • Pastry cutter or two forks
  • 3-inch round biscuit cutter
  • Mixing bowls
  • Electric hand mixer or whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a medium bowl, combine sliced strawberries and ¼ cup sugar. Stir gently, then set aside to macerate for at least 20 minutes. This draws out the berries' natural juices, creating a delicious syrup.
  2. Make the biscuit dough. In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry cutter or your fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Pour ¾ cup cold heavy cream over the flour-butter mixture. Use a fork to gently stir just until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
  4. Using a 3-inch round biscuit cutter or glass, cut out biscuits, pressing straight down without twisting. Gather scraps, gently pat together, and cut remaining biscuits. You should have 6. Place on the prepared baking sheet, brush tops with a little cream, and sprinkle with a pinch of sugar.
  5. Bake for 14-16 minutes, or until the biscuits are puffed and golden brown on top. Transfer to a wire rack to cool slightly. While biscuits cool, make the whipped cream. In a chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla until soft peaks form.
  6. To assemble, split the warm biscuits in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their syrup over it. Top with a dollop of whipped cream. Add the biscuit top, another spoonful of berries, and a final cloud of cream. Serve immediately.

Notes

Chef's Tips:
• For the flakiest biscuits, handle the dough as little as possible and keep the butter very cold.
• Do not twist the biscuit cutter when cutting; this seals the edges and prevents a good rise.
• Serve the components separately and let guests assemble their own for a casual gathering.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Discard whipped cream if left at room temperature for more than 2 hours.