Description
Fresh Strawberry Shortcake recipe with tender biscuits and sweet berries. A simple, delightful dessert that brings back summer memories.
Ingredients
Scale
- For the Tender Shortcake Biscuits:
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar, plus extra for sprinkling
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, very cold and cubed
- 3/4 cup (180ml) heavy cream, very cold, plus extra for brushing
- Sweet Strawberry Filling:
- 4 cups (approx. 1.5 lbs) fresh strawberries, hulled and sliced
- 1–2 tbsp granulated sugar (to taste)
- 1/2 tsp lemon zest (optional)
- Whipped Cream Dreams:
- 1 1/2 cups (360ml) heavy cream, very cold
- 2–3 tbsp granulated sugar (to taste)
- 1 tsp vanilla extract
- Garnish & Make It Special:
- Fresh mint leaves (optional)
Instructions
- Prep the Strawberries: First things first, let’s get those strawberries ready for our Strawberry Shortcake. Rinse them gently, pat them dry, then hull them and slice them up. I like a mix of thinly sliced and quartered pieces for texture, but you do you! Toss them in a bowl with a tablespoon or two of granulated sugar (more if your berries aren’t super sweet, less if they’re ripe and juicy) and a tiny pinch of lemon zest, if you’re feeling fancy. Let them hang out and macerate while you make the biscuits; they’ll get wonderfully juicy.
- Mix the Dry Biscuit Ingredients: In a big bowl, whisk together your all-purpose flour, sugar, baking powder, and salt. Make sure everything is really well combined. This is where I sometimes get a little flour dust all over my counter, but hey, that’s part of the fun, right? Don’t skip this step, it ensures your leavening is evenly distributed, so you get nice, even biscuit rises. No lopsided shortcakes here, if we can help it!
- Cut in the Cold Butter: Now for the butter! Add your cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or even your fingertips (my preferred method, though it gets messy!). You want to work quickly so the butter stays cold. Mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Those little butter bits are what give you those glorious flaky layers in your Strawberry Shortcake biscuits, honestly.
- Add the Cold Cream: Pour in the cold heavy cream a little at a time, stirring with a fork until the dough just comes together. Be careful not to overmix! Overworking the dough is my biggest biscuit blunder, and it leads to tough shortcakes, which we definitely don’t want. The dough might look a little shaggy, and that’s totally fine! It means you’re on the right track for tender biscuits.
- Form and Cut the Biscuits: Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 3/4 to 1 inch thick. I usually fold it over a few times, like a letter, to create extra layers – it’s a little trick I picked up. Then, use a round biscuit cutter (or a glass if you’re like me and can never find the right tool when you need it!) to cut out your shortcakes. Gather the scraps and gently pat them out for more biscuits, don’t twist the cutter!
- Bake the Biscuits: Place the cut biscuits on a parchment-lined baking sheet. Brush the tops with a little extra heavy cream for a golden crust, and sprinkle with a pinch of sugar. Bake in a preheated oven (around 400°F / 200°C) for 12-15 minutes, or until they’re golden brown and smell absolutely heavenly. While they cool, whip up some fresh cream with a touch of sugar and vanilla.
- Whip the Cream: In a chilled bowl with chilled beaters (this really helps!), combine the very cold heavy cream, granulated sugar, and vanilla extract. Beat on medium-high speed until soft to medium-stiff peaks form. Don’t overbeat, or you’ll get butter! I like mine just slightly soft so it melts beautifully over the warm biscuits. The smell of fresh vanilla cream is just divine, honestly.
- Assemble Your Strawberry Shortcake: Once the biscuits are cooled (or still slightly warm, my preference!), carefully split them in half horizontally. Pile a generous spoonful of those juicy macerated strawberries onto the bottom half of each biscuit. Top with a big dollop of your freshly whipped cream, then place the biscuit top on. Add a little more cream and a few extra strawberries on top, maybe a sprig of mint if you’re feeling fancy. Serve immediately and enjoy your beautiful Strawberry Shortcake!