Description
Indulge in the perfect summer dessert with this classic Strawberry Shortcake recipe. Featuring tender, flaky biscuits topped with juicy macerated strawberries and a dollop of freshly whipped cream, this delightful treat is sure to please everyone at your table.
Ingredients
Units
Scale
For the Macerated Strawberries:
- 1 1/2 pounds strawberries, hulled and sliced (675g)
- 1/3 cup granulated sugar (67g)
For the Biscuits:
- 4 cups all-purpose flour (480g)
- 1/4 cup granulated sugar (50g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed (226g)
- 1 1/4 cups cold buttermilk (300mL)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream for brushing on top
For the Whipped Cream:
- 2 cups heavy whipping cream (480ml)
- 1/4 cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: Place strawberries in a large bowl then sprinkle with sugar, mix, cover and refrigerate while you make the biscuits for up to 24 hours.
- Prepare the Oven: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a measuring cup or medium bowl, whisk together the egg, buttermilk and vanilla and set aside.
- Incorporate Butter: Add the butter to the dry mixture then work it in with your hands or a pastry cutter until the butter is in small pieces, about the size of peas.
- Form the Dough: Pour the milk mixture into the flour mixture and mix using a fork or spatula until a shaggy dough starts to form.
- Shape the Biscuits: Dump the dough out onto a well floured surface. Gently work the dough just until it holds together into a single mass, then pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out 8 shortcakes. Reroll the scraps to cut more shortcakes, if needed.
- Prepare for Baking: Place the biscuits on the baking sheet about 1 inch apart. Brush the tops with the cream and sprinkle with sugar, if desired.
- Bake the Biscuits: Bake for 15 minutes or until the tops are golden brown. Transfer the biscuits to a wire rack and cool completely.
- Make the Whipped Cream: In a large mixing bowl, beat the cream, sugar and vanilla in an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
- Assemble the Shortcakes: To serve, split the biscuits in half. Dollop the bottom half with whipped cream and top with a pile of strawberries. Place the other biscuit half on top and finish with another dollop of whipped cream and more strawberries. Serve immediately.
Notes
- Mix the strawberries and sugar at the very beginning for extra juicy berries.
- Use a food processor to cut butter into the dough for easier preparation.
- Place biscuits about 1 inch apart on the baking sheet for taller rise.
- Press straight down with the biscuit cutter without twisting to ensure proper rising.
Nutrition
- Serving Size: 1 shortcake
- Calories: 560
- Sugar: 30g
- Sodium: 380mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg
