Strawberry Shortcake
Tender, buttery biscuits are split and filled with sweet, juicy strawberries and a generous dollop of fresh whipped cream. This classic American dessert is the perfect way to celebrate summer.
For 8 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Strawberry Topping
- b.In a medium bowl, combine the sliced strawberries with 1/4 cup of the granulated sugar.
- c.Stir gently to coat all the berries.
- d.Set aside at room temperature for at least 30 minutes, or up to 2 hours, to macerate. This process draws out the natural juices to create a delicious syrup.
- 2
Step 2
- a.Make the Shortcake Dough
- b.Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- c.In a large bowl, whisk together the all-purpose flour, the remaining 1/4 cup of granulated sugar, baking powder, and salt.
- d.Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- e.Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Be careful not to overmix.
- 3
Step 3
- a.Shape and Bake the Shortcakes
- b.Turn the dough out onto a lightly floured surface. Gently knead 2-3 times just to bring it together.
- c.Pat the dough out to a 3/4-inch thickness. Use a 2.5-inch round biscuit cutter to cut out 8 shortcakes, re-patting the scraps once to get all 8.
- d.Arrange the shortcakes on the prepared baking sheet.
- e.Brush the tops with 1 tablespoon of heavy cream and sprinkle generously with the coarse sugar.
- f.Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 4
Step 4
- a.Whip the Cream
- b.While the shortcakes cool slightly, prepare the whipped cream. In a large, chilled bowl, combine the 1.5 cups of cold heavy whipping cream, powdered sugar, and vanilla extract.
- c.Using an electric hand mixer or a stand mixer with a whisk attachment, beat on medium-high speed until stiff peaks form, about 2-4 minutes.
- 5
Step 5
- a.Assemble and Serve
- b.Once the shortcakes are cool enough to handle, use a serrated knife to split each one in half horizontally.
- c.Place the bottom half on a serving plate. Spoon a generous amount of the macerated strawberries and their syrup over it.
- d.Add a large dollop of fresh whipped cream.
- e.Place the top half of the shortcake over the cream. Garnish with another small dollop of cream and a few more strawberry slices. Serve immediately for the best texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest, most tender biscuits, ensure your butter and buttermilk are extremely cold. You can even freeze the cubed butter for 15 minutes before using.
- 2Avoid overworking the dough. Mix only until it just comes together. Overmixing develops gluten and results in tough, dense shortcakes.
- 3Macerating the strawberries is a crucial step. Don't skip it, as it creates the signature sweet syrup that soaks into the biscuits.
- 4For the fluffiest whipped cream, chill your mixing bowl and beaters in the freezer for 10-15 minutes before you start.
- 5Assemble the shortcakes just before serving to prevent the biscuits from becoming soggy from the strawberry juice and cream.
Adapt it for your goals.
Ingredient Swap
Use a mix of berries like blueberries, raspberries, and blackberries along with the strawberries for a mixed berry shortcake.
Flavor BoostFlavor Boost
Add 1 teaspoon of lemon zest or 1/2 teaspoon of almond extract to the biscuit dough for a bright, complementary flavor.
DietaryDietary
For a gluten-free version, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend.
Herbaceous TwistHerbaceous Twist
Add 1 tablespoon of finely chopped fresh basil or mint to the strawberries while they macerate for a refreshing, aromatic twist.
Why this is on our healthy list.
Rich in Vitamin C
Strawberries are an excellent source of Vitamin C, an essential antioxidant that supports a healthy immune system and promotes skin health.
Source of Antioxidants
The vibrant red color of strawberries comes from anthocyanins, powerful antioxidants that help protect the body's cells from damage caused by free radicals.
Provides Dietary Fiber
The fresh strawberries contribute dietary fiber, which is important for digestive health and can help regulate blood sugar levels.
Contains Calcium
The buttermilk and heavy cream in this recipe provide a source of calcium, a mineral crucial for maintaining strong bones and teeth.
Frequently asked questions
One serving of this Strawberry Shortcake contains approximately 450-550 calories, depending on the exact size of the biscuit and the amount of cream and strawberries used.