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Classic Homemade Strawberry Shortcake with Fluffy Biscuits

A close-up of a fluffy shortcake split open, filled with macerated strawberries and whipped cream.
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Make this classic strawberry shortcake featuring tender, fluffy biscuits, fresh macerated strawberries, and homemade whipped cream. This easy summer dessert is a crowd-pleaser and perfect for strawberry season.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream, plus more for brushing
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the strawberries: In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Gently toss them together. Set the strawberries aside to macerate for at least 30 minutes while you prepare the shortcakes.
  2. Make the biscuit shortcakes: Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Pour in the 3/4 cup of heavy cream. Stir gently with a fork until the dough just comes together. Do not overmix.
  6. 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.
  7. Use a 2.5-inch biscuit cutter to cut out rounds. Place the rounds close together on the prepared baking sheet. Brush the tops lightly with extra heavy cream and sprinkle with a little granulated sugar, if desired.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  9. Make the whipped cream: In a separate chilled bowl, beat 1 cup of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Assemble the shortcake: Split each warm or cooled shortcake biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of the macerated strawberries and their juices over the bottom layer. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the best texture, use very cold butter and heavy cream when making the biscuits.
  • If you prefer a cake-like shortcake base instead of a biscuit, you can substitute the biscuit dough with a simple, tender sponge cake recipe.
  • You can substitute the fresh strawberries with other seasonal fruit like raspberries or blueberries for a variation.

Nutrition

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