Strawberry Shortcake Recipe
Strawberry shortcake is a timeless dessert that exudes the joy of summer. This dish combines the freshness of juicy strawberries with the airy lightness of whipped cream and the tender crumble of homemade biscuits. It’s a classic favorite at summer gatherings, heralding the bounty of the season with its bright colors and sweet, luscious flavors.
Ingredients Breakdown
To craft the perfect strawberry shortcake, you’ll need three key components: biscuits, strawberries, and whipped cream. The biscuit dough requires all-purpose flour, granulated sugar, aluminum-free baking powder for a clean rise, a bit of baking soda, fine sea salt to enhance flavor, cold unsalted butter to create flaky layers, and cold buttermilk to bind everything with richness. For the topping, ripe strawberries are macerated in sugar to draw out their natural juices, paired with homemade whipped cream flavored with a hint of vanilla.
Choosing the best strawberries is crucial—they should be bright red, firm, yet ripe, with a vibrant aroma that promises sweetness.
Step-by-Step Baking Guide
Begin with the strawberry component by combining quartered strawberries with sugar in a large bowl. Let them chill in the refrigerator to macerate, which concentrates their flavors into a syrupy delight. For the biscuits, mix the dry ingredients thoroughly before cutting in the chilled butter to achieve a mixture resembling coarse crumbs. Pour in cold buttermilk and fold gently to form a dough that is cohesive yet still a bit shaggy. Roll out and fold the dough several times on a floured surface to create layers, then cut into rounds and bake until golden.
The whipped cream is made by beating heavy cream with sugar and vanilla to soft or medium peaks, providing a creamy texture that is both rich and light.
Recipe Tips:
Handle the biscuit dough as little as possible to avoid activating the gluten, which keeps the biscuits tender. For the strawberries, ensure even maceration by using the correct amount of sugar and allowing them enough chilling time. Store leftover biscuits in an airtight container to maintain freshness.
Frequently Asked Questions:
If your dough is too sticky, add a little more flour during the kneading process. Conversely, if it’s too dry, a splash more buttermilk can help.
The recipe can be prepared ahead of time by making the biscuits and strawberry mixture a day in advance, storing them separately.
What to Serve With This Recipe
Strawberry shortcake pairs wonderfully with light, refreshing beverages such as iced tea, coffee, or even a glass of sparkling wine, enhancing the dessert’s flavors. Consider topping your shortcake with lemon zest or chocolate shavings for a twist on the traditional recipe.
Assembling the Strawberry Shortcake
Layer each biscuit with a generous amount of macerated strawberries, followed by a dollop of whipped cream. For a visually appealing presentation, arrange the shortcakes on a platter garnished with mint leaves or extra berries.
This strawberry shortcake recipe is more than just a dessert—it’s a celebration of summer. It invites you to dive into the art of baking and enjoy the rewards of your labor with each sweet, creamy bite. Try making it at home and explore different variations to add your own personal touch. Share your experiences and creations to inspire fellow dessert enthusiasts. Enjoy the delightful flavors and the process of bringing this beloved recipe to life.
Ingredients:
Biscuits:
2 and 3/4 cups (345g) all-purpose flour, plus more for shaping
1/4 cup (50g) granulated sugar
4 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
3/4 cup (12 Tbsp; 170g) unsalted butter, chilled and cubed
1 cup (240ml) cold buttermilk
2 Tablespoons (30ml) heavy cream or buttermilk, for brushing
Coarse sugar for sprinkling
Strawberries + Whipped Cream:
6–7 cups strawberries, quartered
1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
1 teaspoon pure vanilla extract
1 cup (240ml) heavy cream
Instructions:
- In a large bowl, combine the strawberries with 1/4 cup (50g) of granulated sugar. Stir well to mix. Cover the bowl and refrigerate. This chilling period allows the strawberries to macerate, enhancing their natural sweetness and forming a syrupy base.
- Preheat your oven to 400°F (204°C). In a large bowl or food processor, blend the flour, sugar, baking powder, baking soda, and salt. Mix or pulse until well combined. Incorporate the cold cubed butter, either by cutting it in with a pastry cutter or pulsing several times if using a food processor, until the mixture resembles coarse crumbs.
- Transfer the dry ingredients to a large mixing bowl if needed, then pour over the buttermilk. Using a large spoon or a silicone spatula, fold the ingredients together just until they start to form a dough. Be mindful not to overmix; the dough should appear shaggy and slightly crumbly. Turn out the dough onto a generously floured surface. With floured hands, gently press and shape the dough into a rectangle about 3/4 inch thick. Fold the dough in thirds, turn it 90 degrees, and repeat the flattening and folding process two more times.
- Using a 2.75 or 3-inch biscuit cutter, cut out rounds from the flattened dough. Press straight down with the cutter without twisting, to help the biscuits rise evenly during baking. Gather any dough scraps, re-roll, and continue cutting until all the dough is used. You should have about 10-12 biscuits.
- Place the biscuits in a 10-inch cast iron skillet or on a baking sheet lined with parchment paper or a silicone mat, arranging them so they just touch each other. Brush the tops with the remaining heavy cream or buttermilk and sprinkle with coarse sugar. Bake in the preheated oven for 18-22 minutes, or until the biscuits are golden brown on top. Allow to cool in the pan for at least 10 minutes.
- In a mixing bowl, use a hand mixer or a stand mixer with a whisk attachment to beat the heavy cream with the remaining 2 tablespoons of sugar and vanilla extract. Whip on medium-high speed until soft to medium peaks form, which should take about 3 minutes.
- Slice each biscuit in half horizontally. Spoon a generous layer of the macerated strawberries over the bottom half of each biscuit, followed by a dollop of whipped cream. Cap with the top half of the biscuit and serve immediately.
Enjoy this delightful and classic Strawberry Shortcake, perfect for any summer gathering or a sweet end to a family meal.
Strawberry Shortcake Recipe
Ingredients
- 6-7 cups quartered strawberries
- 1/4 cup + 2 Tablespoons (75g) granulated sugar divided
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 and 3/4 cups (345g) all-purpose flour plus extra for hands and work surface*
- 1/4 cup (50g) granulated sugar
- 4 teaspoons aluminum free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt I recommend fine sea salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 Tablespoons heavy cream or buttermilk
Instructions
- In a large bowl, combine the strawberries with 1/4 cup (50g) of granulated sugar. Stir well to mix. Cover the bowl and refrigerate. This chilling period allows the strawberries to macerate, enhancing their natural sweetness and forming a syrupy base.
- Preheat your oven to 400°F (204°C). In a large bowl or food processor, blend the flour, sugar, baking powder, baking soda, and salt. Mix or pulse until well combined. Incorporate the cold cubed butter, either by cutting it in with a pastry cutter or pulsing several times if using a food processor, until the mixture resembles coarse crumbs.
- Transfer the dry ingredients to a large mixing bowl if needed, then pour over the buttermilk. Using a large spoon or a silicone spatula, fold the ingredients together just until they start to form a dough. Be mindful not to overmix; the dough should appear shaggy and slightly crumbly. Turn out the dough onto a generously floured surface. With floured hands, gently press and shape the dough into a rectangle about 3/4 inch thick. Fold the dough in thirds, turn it 90 degrees, and repeat the flattening and folding process two more times.
- Using a 2.75 or 3-inch biscuit cutter, cut out rounds from the flattened dough. Press straight down with the cutter without twisting, to help the biscuits rise evenly during baking. Gather any dough scraps, re-roll, and continue cutting until all the dough is used. You should have about 10-12 biscuits.
- Place the biscuits in a 10-inch cast iron skillet or on a baking sheet lined with parchment paper or a silicone mat, arranging them so they just touch each other. Brush the tops with the remaining heavy cream or buttermilk and sprinkle with coarse sugar. Bake in the preheated oven for 18-22 minutes, or until the biscuits are golden brown on top. Allow to cool in the pan for at least 10 minutes.
- In a mixing bowl, use a hand mixer or a stand mixer with a whisk attachment to beat the heavy cream with the remaining 2 tablespoons of sugar and vanilla extract. Whip on medium-high speed until soft to medium peaks form, which should take about 3 minutes.
- Slice each biscuit in half horizontally. Spoon a generous layer of the macerated strawberries over the bottom half of each biscuit, followed by a dollop of whipped cream. Cap with the top half of the biscuit and serve immediately.
Notes
You can prepare each component of this recipe in advance. Biscuits can be made up to three days ahead and kept tightly covered at room temperature, or frozen for up to three months; just ensure they are thoroughly thawed before use. The strawberries can be prepared a day before, as outlined in step 1. Similarly, the whipped cream can be made a day in advance and both should be stored in the refrigerator until needed. Recommended Tools:
Essential equipment includes Glass Mixing Bowls, a Pastry Cutter or Food Processor, Wooden Spoon or Silicone Spatula, Rolling Pin, a Biscuit Cutter (either 3-Inch or 2.75-Inch), a 10-inch Cast Iron Skillet, Baking Sheet, Silicone Baking Mat or Parchment Paper, Pastry Brush, and an Electric Mixer (Handheld or Stand). Ingredient Tips: Flour: For best results, start with cold flour. Placing the flour in the freezer about 30 minutes before you begin can be beneficial. Baking Powder: Ensure your baking powder is aluminum-free to avoid a chemical aftertaste. Clabber Girl brand is recommended, as it typically does not leave an aluminum aftertaste despite listing aluminum in the ingredients. Buttermilk: If buttermilk is unavailable, substitute whole milk instead. Although buttermilk’s acidity is not necessary for the biscuits to rise, its tangy flavor enhances the biscuits significantly. For a homemade buttermilk alternative, add 2 teaspoons of fresh lemon juice or white vinegar to a measuring cup, then fill with cold milk to make 1 cup. Mix and let sit for 5 minutes before using. For brushing on top, regular milk works fine. Whole milk is preferred for this substitution, but lower fat or nondairy milks are acceptable, though they may affect richness and height. Cast Iron Skillet Use: If your cast iron skillet isn’t well-seasoned, lightly grease it with vegetable oil or melted butter applied to the bottom and sides. There’s no need to preheat the skillet, although you can optionally heat it in the oven for 15 minutes before placing the biscuits inside. Recipe Evolution:
This recipe has undergone several iterations based on reader feedback. Previously, the recipe included 3 cups (375g) of flour and 2 tablespoons of baking powder, without baking soda. The current version yields more flavorful and taller biscuits.
