Description
This Easy Strawberry Shortcake recipe offers a classic, refreshing summer dessert with tender homemade biscuits, juicy macerated strawberries, and fluffy whipped cream. Perfectly balanced sweetness combined with the buttery texture of the shortcake makes this delightful treat ideal for gatherings or a simple indulgence.
Ingredients
Scale
For the Shortcakes
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 2 tablespoons heavy cream, for brushing
- Turbinado sugar, for sprinkling (optional)
For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar, plus more to taste
- 1 tablespoon lemon juice
For the Whipped Cream
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar, or more to taste
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: Wash and hull the strawberries, then slice them about 1/4 inch thick.
- Macerate the Strawberries: In a large bowl, combine the sliced strawberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Gently stir, cover, and let sit at room temperature for 30 minutes to 1 hour, stirring occasionally. Taste and adjust sugar if needed.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter: Using a pastry blender or your fingertips, cut the cold butter into the dry mixture until pea-sized pieces form.
- Add Buttermilk and Form Dough: Gradually stir in cold buttermilk just until combined. Be careful not to overmix.
- Shape Dough: Lightly flour a clean surface, turn out the dough and gently pat it into a 3/4-inch thick circle or rectangle.
- Cut Biscuits: Using a 2 1/2-inch biscuit cutter or sharp knife, cut out biscuits by pressing straight down without twisting. Re-roll scraps and cut more biscuits.
- Arrange Biscuits and Prepare for Baking: Place biscuits on the prepared baking sheet about 1 inch apart. Brush tops with heavy cream and sprinkle with turbinado sugar if desired.
- Bake the Shortcakes: Bake for 12-15 minutes until golden brown and cooked through. Let cool a few minutes on the baking sheet, then transfer to a wire rack.
- Chill Equipment for Whipping Cream: Chill the mixing bowl and whisk or beaters in the freezer for at least 15 minutes.
- Whip the Cream: Pour cold heavy cream into the chilled bowl, add powdered sugar and vanilla extract. Whip on medium speed until stiff peaks form. Taste and adjust sugar or vanilla as desired. Keep refrigerated until ready to use.
- Assemble the Shortcakes: Split each biscuit horizontally. Place the bottom half on a plate, spoon macerated strawberries and juices over it, add a generous dollop of whipped cream, then top with the biscuit’s top half.
- Garnish and Serve: Garnish with additional strawberry slices or powdered sugar if desired, and serve immediately.
Notes
- For best results, keep the butter and buttermilk very cold to ensure tender, flaky biscuits.
- Macerating strawberries enhances their natural sweetness and creates a delicious syrup.
- Do not overmix the biscuit dough to avoid tough shortcakes.
- Chilling the mixing bowl and beaters before whipping cream helps achieve stiff peaks faster.
- If you prefer, substitute turbinado sugar with regular granulated sugar for sprinkling.
- The assembled shortcakes are best served immediately to maintain biscuit texture and cream freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
