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Classic Strawberry Shortcake with Fluffy Biscuits

Close-up of a delicious strawberry shortcake with layers of biscuit, macerated strawberries, and whipped cream.
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Make this classic strawberry shortcake from scratch using tender, flaky biscuits, fresh strawberries macerated in sugar, and homemade whipped cream. This is the best summer strawberry dessert.

Ingredients

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

Instructions

  1. Prepare the shortcake biscuits: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of the granulated sugar.
  2. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Stir in the 3/4 cup of cold heavy cream until just combined. Do not overmix.
  4. 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. Repeat this folding process two more times.
  5. Pat the dough to 1-inch thickness. Use a 2.5-inch round biscuit cutter to cut out rounds. Place the cut biscuits on a baking sheet lined with parchment paper. Brush the tops lightly with a little extra heavy cream and sprinkle with the reserved 2 tablespoons of sugar.
  6. Bake at 425 degrees F for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly.
  7. Prepare the strawberry topping: In a medium bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Gently toss to coat. Let the strawberries macerate for at least 20 minutes, allowing the juices to release.
  8. Make the homemade whipped cream topping: In a separate chilled bowl, whip 1 cup of heavy cream with the vanilla extract and powdered sugar until stiff peaks form.
  9. To assemble your homemade strawberry shortcake, split a warm or cooled biscuit in half horizontally. Spoon a generous amount of the macerated strawberries and their juices over the bottom half. Top with a large dollop of homemade whipped cream topping. Place the top half of the biscuit on the cream and add more strawberries and cream on top. Serve immediately for the best summer party dessert experience.

Notes

  • For flakier biscuits, ensure your butter and cream are very cold before mixing.
  • You can make the strawberry topping ahead of time; it tastes best after sitting for 30 minutes.
  • If you prefer a sweeter biscuit base, increase the sugar in the dough slightly.

Nutrition

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