Description
Classic Strawberry Shortcake featuring fluffy homemade biscuits layered with macerated fresh strawberries and freshly whipped cream, perfect for a delightful dessert or afternoon treat.
Ingredients
Scale
Strawberries
- 2 pounds strawberries (907 grams; hulled, quartered, and divided)
- ⅓ cup granulated sugar (67 grams)
Shortcakes
- 3 cups all-purpose flour (360 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons baking powder (8 grams)
- 1 teaspoon kosher salt (3 grams)
- ¾ cup unsalted butter (170 grams; cold and cut into small pieces (1½ sticks))
- 1⅓ cups heavy cream (303 grams; cold, plus more for brushing)
- 1 teaspoon pure vanilla extract (4 grams)
- Turbinado sugar (optional, for sprinkling)
Whipped Cream
- 1½ cups heavy cream (341 grams)
- 3 tablespoons granulated sugar (38 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat Oven: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- Macerate Strawberries: In a large bowl, combine half of the quartered strawberries with ⅓ cup of granulated sugar. Mash them gently to create a chunky sauce. Stir in the remaining quartered strawberries, then cover and refrigerate while preparing the shortcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and kosher salt until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture is crumbly and the largest pieces resemble peas.
- Add Wet Ingredients: In a separate liquid measuring cup, stir together 1⅓ cups cold heavy cream and 1 teaspoon vanilla extract. Pour this into the crumbly flour and butter mixture. Stir with a spoon or spatula until just combined into a shaggy dough with visible butter chunks.
- Form Dough Balls: Lightly flour your hands and shape the dough into 8 roughly equal balls, about 112 grams each. The dough will be lumpy and uneven. Place the dough balls spaced out on the prepared baking sheet.
- Prepare for Baking: Brush each dough ball with a little extra heavy cream and sprinkle with turbinado sugar if using, to add a subtle crunch and sweetness on top.
- Bake: Bake the shortcakes in the preheated oven for 15-20 minutes until they turn golden brown on top. Remove them from the oven and allow to cool slightly on a wire rack.
- Whip Cream: While the shortcakes are cooling, use a hand mixer to whip 1½ cups heavy cream with 3 tablespoons granulated sugar and ½ teaspoon vanilla extract until soft peaks form.
- Assemble Shortcakes: Slice each shortcake in half horizontally. Place the bottom halves on serving plates, top generously with the macerated strawberries, then add a dollop of whipped cream. Place the top halves of the shortcakes over this, then add more whipped cream and strawberries on top. Serve immediately and enjoy!
Notes
- Use cold butter and cream to ensure tender, flaky shortcakes.
- Turbinado sugar is optional but adds a nice crunchy texture on top of the biscuits.
- Adjust sugar in strawberries to taste depending on sweetness of your berries.
- For extra flavor, you can add a splash of lemon juice or zest to the strawberries while macerating.
- Store leftover shortcakes and whipped cream separately to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortcake, biscuit dessert, macerated strawberries, whipped cream, classic summer dessert
