Description
This Easy Strawberry Shortcake recipe is the perfect summer dessert featuring tender homemade biscuits, sweet macerated strawberries, and fluffy whipped cream. It’s a classic, refreshing treat that’s simple to make and sure to impress.
Ingredients
Scale
For the Biscuits
- 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 Strawberries: Wash and hull the strawberries, then slice them about 1/4 inch thick. In a large bowl, combine the sliced strawberries with 1/2 cup granulated sugar and 1 tablespoon lemon juice, stirring gently. Cover and let them sit at room temperature for 30 minutes to 1 hour, stirring occasionally. Taste and add more sugar if needed to sweeten.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, baking powder, baking soda, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients and cut it in using a pastry blender or fingertips until pea-sized pieces remain. This helps create flaky biscuits.
- Add Buttermilk: Gradually pour in the cold buttermilk and stir gently until just combined, being careful not to overmix as this can toughen biscuits.
- Form Dough and Cut Biscuits: Lightly flour a clean surface and turn the dough out onto it. Gently pat it into a 3/4-inch thick circle or rectangle. Using a 2 1/2-inch biscuit cutter or sharp knife, cut out biscuits by pressing straight down without twisting. Re-roll scraps as needed.
- Prepare Biscuits for Baking: Place the cut biscuits on the prepared baking sheet with about 1 inch of space between each. Brush the tops with 2 tablespoons heavy cream and sprinkle with turbinado sugar if desired for a crunchy topping.
- Bake Biscuits: Bake in the preheated oven for 12-15 minutes until the biscuits are golden brown and cooked through. Remove and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Chill Bowl and Whisk: Place the mixing bowl and whisk or beaters in the freezer for at least 15 minutes to chill. This helps the cream whip better.
- Whip Cream: Pour the cold heavy cream into the chilled bowl, then add powdered sugar and vanilla extract. Whip on medium speed until stiff peaks form, taking care not to overwhip the cream. Taste and adjust sweetness or vanilla if desired. Keep refrigerated until ready to use.
- Assemble Shortcakes: Carefully split each biscuit horizontally. Place the bottom half on a plate, then spoon a generous amount of the macerated strawberries and their juice over it. Add a dollop of whipped cream on the strawberries, then top with the biscuit’s upper half.
- Garnish and Serve: Garnish with extra strawberry slices or a dusting of powdered sugar, if desired. Serve immediately to enjoy the fresh flavors and flaky textures at their best.
Notes
- Make sure butter and buttermilk are cold for the best biscuit texture.
- Do not overmix the biscuit dough to keep it tender and flaky.
- If you do not have turbinado sugar, regular granulated sugar can be used for sprinkling.
- Allowing the strawberries to macerate enhances their natural sweetness and juice.
- Whip the cream just until stiff peaks form to avoid it turning into butter.
- The biscuits are best eaten the day they are made for optimal freshness.
