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Classic Homemade Strawberry Shortcake with Tender Biscuits

A delicious, layered strawberry shortcake featuring a biscuit, macerated strawberries, and whipped cream on a white plate.
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Make tender, flaky shortcake biscuits from scratch, top them with macerated fresh strawberries, and finish with homemade whipped cream for a classic summer 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 cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream plus 1 cup for whipping
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for macerating strawberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar for topping

Instructions

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Pour in the 3/4 cup of cold heavy cream. Mix gently with a fork until just combined into a shaggy dough. Do not overmix.
  5. 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.
  6. Use a 2.5-inch round biscuit cutter to cut out 6 to 8 rounds. Place them on the prepared baking sheet. Brush the tops lightly with a little extra heavy cream if desired.
  7. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  8. While the shortcakes bake, prepare the strawberries. In a medium bowl, combine the sliced strawberries with 1/4 cup of sugar. Gently toss and let them sit for at least 15 minutes to macerate and release juices.
  9. Prepare the whipped cream. In a chilled bowl, whip 1 cup of heavy cream, vanilla extract, and 2 tablespoons of powdered sugar until stiff peaks form.
  10. To assemble, split each warm or cooled shortcake biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream and add more berries and cream on top.

Notes

  • For extra tender biscuits, do not twist the biscuit cutter; press straight down when cutting the dough.
  • You can substitute the biscuits with a simple vanilla sponge cake if you prefer a cake-style shortcake.
  • Macerating the strawberries is key; the sugar draws out the natural juices, creating the sauce.

Nutrition

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