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Classic Homemade Strawberry Shortcake with Tender Biscuits

A close-up of a delicious strawberry shortcake, featuring fluffy biscuit layers, whipped cream, and macerated strawberries.
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Make the best strawberry shortcake using simple steps for tender, fluffy biscuits, fresh macerated strawberries, and light whipped cream. This classic dessert is perfect for summer gatherings.

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 heavy cream, plus 1 cup for whipping
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for strawberries
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar for topping

Instructions

  1. Prepare the strawberries: In a bowl, gently toss the sliced strawberries with 1/4 cup of granulated sugar. Let them sit at room temperature for at least 30 minutes to macerate and release juices.
  2. Make the biscuit dough: 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 fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Form the dough: Pour in the 3/4 cup of heavy cream. Mix gently with a fork until just combined into a shaggy dough. Do not overmix.
  5. Shape and cut: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in thirds (like a letter). Pat it down again to 3/4-inch thickness. Use a 2.5-inch round biscuit cutter to cut out rounds. Place the biscuits on a baking sheet lined with parchment paper.
  6. Bake the shortcakes: Brush the tops of the biscuits lightly with a little extra heavy cream and sprinkle with a pinch of sugar. Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes, or until golden brown. Let them cool slightly.
  7. Make the whipped cream: In a separate chilled bowl, beat 1 cup of heavy cream with the vanilla extract and 1/2 cup of powdered sugar until stiff peaks form.
  8. Assemble the shortcakes: Split each warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices 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.
  9. Serve immediately to enjoy this classic dessert recipe.

Notes

  • For extra tender biscuits, make sure your butter is very cold and handle the dough as little as possible.
  • If you prefer a cake-style shortcake, you can use a simple sponge cake recipe instead of biscuits.
  • For a richer flavor, substitute half of the heavy cream in the biscuit dough with buttermilk.

Nutrition

Find it online: https://tastethisplate.com/easy-strawberry-shortcake-recipe/