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Classic Homemade Strawberry Shortcake with Fluffy Biscuits

A close-up of a delicious strawberry shortcake layered with macerated strawberries and topped with whipped cream and a fresh strawberry.
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Make a simple, fresh berry dessert from scratch using this recipe for classic strawberry shortcake featuring light, airy biscuit style shortcakes and a sweet strawberry topping.

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 strawberries
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream or whole milk
  • 4 cups fresh strawberries, hulled and sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries: In a medium bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar. Set aside at room temperature for at least 30 minutes to allow the juices to release.
  2. Make the biscuit dough: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). 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. Add liquid: Pour in the cold heavy cream or milk. Stir just until the dough comes together. Do not overmix.
  5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough to about 3/4 inch thickness. Use a 2.5-inch round biscuit cutter to cut out the shortcakes. Place them on an ungreased baking sheet.
  6. Bake: Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  7. Make the topping: In a separate chilled bowl, whip the 1 cup of heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.
  8. Assemble: Split each warm or cooled shortcake biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of sweetened strawberries and their juices over the bottom half. Top with a dollop of whipped cream, then place the top half of the biscuit on the cream. Add more strawberries and cream on top. Serve immediately for the best texture.

Notes

  • For a richer flavor, substitute half of the heavy cream in the biscuit dough with sour cream.
  • If you prefer a cake style shortcake, you can use a simple vanilla cake recipe instead of biscuits.
  • Select strawberries that are deep red and firm for the best flavor in your dessert with fresh strawberries.

Nutrition

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