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Classic Strawberry Shortcake with Homemade Biscuits

A close-up of a flaky shortcake topped with macerated strawberries and a generous dollop of whipped cream.
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Make a traditional strawberry shortcake using tender, flaky homemade biscuits and fresh macerated strawberries topped with whipped cream.

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, sliced
  • 1/4 cup granulated sugar for strawberries

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of 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. Stir just until the dough comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle.
  6. Fold the dough in thirds, like a letter. Pat it down again to 3/4-inch thickness.
  7. Use a 2.5-inch round biscuit cutter to cut out the shortcakes. Place them on the prepared baking sheet. Reroll scraps once if needed.
  8. Brush the tops of the biscuits lightly with a little extra heavy cream and sprinkle with the 2 tablespoons of sugar reserved for the tops.
  9. Bake for 12 to 15 minutes, or until the biscuits are golden brown. Let them cool slightly on a wire rack.
  10. While biscuits bake, combine the sliced strawberries and 1/4 cup of sugar in a bowl. Let them sit for at least 15 minutes to create a syrup.
  11. Whip the remaining 1 cup of heavy cream until soft peaks form.
  12. Split a warm biscuit in half horizontally. Spoon a generous amount of strawberries and syrup over the bottom half. Top with whipped cream. Place the top half of the biscuit on the cream and add more strawberries and cream on top. Serve immediately.

Notes

  • For the best texture, keep the butter and cream very cold when making the biscuit dough.
  • Macerating the strawberries (letting them sit with sugar) draws out their juices, creating a natural sauce.
  • You can use a cake-style shortcake instead of biscuits if you prefer a softer base.

Nutrition

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