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Classic Homemade Strawberry Shortcake with Fluffy Biscuits

A delicious homemade strawberry shortcake layered with macerated strawberries and topped with a swirl of whipped cream.
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Make this classic strawberry shortcake recipe for a delicious summer treat. You get tender, fluffy biscuits layered with sweet macerated strawberries and light whipped cream for a simple, impressive dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream, plus more for brushing
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating strawberries)
  • 1 1/2 cups heavy cream (for whipped cream)
  • 1/4 cup powdered sugar (for whipped cream)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries: In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Gently toss them together. Set the bowl aside at room temperature for at least 30 minutes to allow the juices to release and create a syrup.
  2. Make the biscuit dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  3. Cut in the butter: Add the cold butter pieces to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Add liquid: Pour in the 3/4 cup of cold heavy cream. Mix with a fork just until the dough comes together. Do not overmix.
  5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough into thirds (like a letter). Pat it down again to 3/4-inch thickness. Use a 2.5-inch round biscuit cutter to cut out the shortcakes. Place the cut biscuits close together on a baking sheet lined with parchment paper.
  6. Bake the shortcakes: Brush the tops of the biscuits lightly with extra heavy cream and sprinkle with a little granulated sugar, if desired. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  7. Make the whipped cream: In a separate chilled bowl, beat the 1 1/2 cups of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Assemble the shortcake: Split a warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and syrup over the bottom layer. Top with a large dollop of fresh whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the best flavor, let the strawberries macerate for at least 30 minutes, but up to 2 hours.
  • If you prefer a sweeter biscuit, increase the sugar in the dough to 1/3 cup.
  • You can prepare the biscuits ahead of time and reheat them briefly before serving for a warm base.

Nutrition

Find it online: https://mdlatdmm.com/classic-strawberry-shortcake-recipe/