Strawberry Shortcake Recipe
This homemade strawberry shortcake recipe perfectly showcases the vibrant flavor of fresh summer strawberries. The biscuits may not rise very high, but their delightfully crisp and crumbly texture complements the smooth whipped cream and succulent strawberries beautifully.
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Servings: 12 people
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
Preparation Tips:
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.
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.