Strawberry Shortcake
Fresh strawberries, airy whipped cream, and buttery homemade biscuits come together in this classic strawberry shortcake. Simple techniques and real ingredients create a nostalgic yet elevated dessert that’s both family-friendly and make-ahead convenient.
Equipment
- 1 large mixing bowl
- (1) Pastry Cutter or Food Processor
- 1 Wooden spoon or silicone spatula
- 1 Rolling Pin
- (1) 3-Inch Biscuit Cutter (or 2.75-Inch)
- (1) 10-Inch Cast Iron Skillet or Baking Sheet
- 1 Silicone Baking Mat or Parchment Paper
- 1 Pastry Brush
- (1) Hand or Stand Mixer
- (1) Measuring Cups and Spoons
Ingredients
For the Strawberries & Whipped Cream
- 6 –7 cups fresh strawberries hulled and quartered
- ¼ cup + 2 tablespoons 75g granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup 240ml heavy cream
For the Buttery Biscuits
- 2 ¾ cups 345g all-purpose flour, plus extra for dusting
- ¼ cup 50g granulated sugar
- 4 teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ cup 170g cold unsalted butter, cubed
- 1 cup 240ml cold buttermilk
- 2 tablespoons 30ml heavy cream or buttermilk, for brushing
- Coarse sugar for topping
Instructions
- Macerate the Strawberries: In a large bowl, combine the quartered strawberries with 1/4 cup of sugar. Stir well to coat the berries evenly. Cover the bowl and refrigerate for at least 30 minutes to let the strawberries release their natural juices and develop a syrupy texture.
- Prepare the Biscuit Dough: Preheat your oven to 400°F (204°C). In a large mixing bowl—or a food processor—whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Add the cold cubed butter and use a pastry cutter (or pulse in the processor) to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the Buttermilk and Bring Dough Together: Pour the cold buttermilk over the crumbly flour mixture. Gently fold the dough together using a silicone spatula or wooden spoon. The dough should be shaggy and slightly sticky with visible lumps of butter. Avoid overmixing.
- Laminate and Shape the Dough: Turn the dough onto a well-floured surface. With floured hands or a floured rolling pin, flatten it into a 3/4-inch thick rectangle. Fold one short end toward the center, then fold the other end over like a letter. Rotate the dough and repeat the folding and flattening process two more times. This creates flakier layers in the biscuits.
- Cut and Arrange the Biscuits: Roll the dough out one last time to about 3/4 inch thick. Using a 2.75- or 3-inch biscuit cutter, cut out as many rounds as possible. Press straight down—don’t twist—to keep the biscuits rising evenly. Reroll and cut any remaining dough scraps. You should end up with 10–12 biscuits.
- Bake to Golden Perfection: Place the biscuits close together in a greased 10-inch cast iron skillet or on a parchment-lined baking sheet. Brush the tops with 2 tablespoons of heavy cream or buttermilk, then sprinkle with coarse sugar. Bake for 18–22 minutes or until the tops are golden brown. Remove from oven and let cool for at least 10 minutes before assembling.
- Whip the Cream: In a separate bowl, beat the heavy cream, remaining 2 tablespoons sugar, and vanilla using a hand or stand mixer fitted with a whisk. Whip on medium-high speed for about 3 minutes or until soft to medium peaks form. Keep chilled until ready to use.
- Assemble the Shortcakes: Slice each biscuit horizontally. Layer the bottom half with spoonfuls of juicy strawberries and a generous dollop of whipped cream. Cap with the biscuit top and add more whipped cream and berries if desired. Serve immediately for best texture and flavor.
Notes
- Make-Ahead Tips: Biscuits can be made up to 3 days in advance and stored in an airtight container at room temperature. For longer storage, freeze up to 3 months and thaw at room temp before serving. Strawberries and whipped cream can both be prepped a day ahead and stored separately in the fridge.
- Butter Tip: Start with very cold butter for best biscuit texture. You can even place it in the freezer for 15 minutes before using.
- DIY Buttermilk: If you don’t have buttermilk on hand, make a quick substitute by combining 1 cup of whole milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Flavor Enhancer: For added depth, consider adding a small pinch of ground cinnamon or lemon zest to the biscuit dough.
- Cast Iron Tip: If using cast iron, lightly grease the skillet with butter or vegetable oil unless it’s very well seasoned. There’s no need to preheat it before baking.
