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Homemade Strawberry Shortcake Recipe

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4.1 from 13 reviews

This classic Homemade Strawberry Shortcake features tender, flaky biscuits layered with juicy macerated strawberries and fluffy whipped cream, perfect for a delightful dessert or afternoon treat. The recipe combines simple ingredients to create a comforting and timeless dessert that is easy to prepare and sure to impress.

Ingredients

Strawberries

  • 6-7 cups quartered strawberries
  • 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract

Biscuits

  • 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 fine sea salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
  • 1 cup (240ml) cold buttermilk

Topping

  • 1 cup (240ml) heavy cream
  • 2 Tablespoons (30ml) heavy cream or buttermilk (for brushing)
  • Coarse sugar, for sprinkling

Instructions

  1. Prepare Strawberries: Stir the quartered strawberries with 1/4 cup (50g) granulated sugar in a large bowl. Cover and refrigerate to allow the strawberries to release their juices and become sweetened.
  2. Preheat Oven: Set the oven to 400°F (204°C) for baking the biscuits.
  3. Mix Dry Ingredients: In a large bowl or food processor, combine flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Mix well by whisking or pulsing.
  4. Incorporate Butter: Add cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or pulse in the processor until the mixture resembles coarse crumbs.
  5. Add Buttermilk and Form Dough: Pour cold buttermilk on top of the mixture. Fold gently with a spoon or spatula until the dough comes together but remains shaggy and crumbly with some wet spots.
  6. Shape the Dough: Transfer dough onto a floured surface. Using floured hands and a rolling pin, gently flatten into a 3/4 inch thick rectangle. Fold the dough as instructed (fold one side into center, then the other side, turn horizontally, and repeat flattening and folding steps a total of four times) to develop layers.
  7. Cut Biscuits: Cut the dough into 2.75 or 3-inch circles using a biscuit cutter without twisting to maintain the layers. Re-roll scraps and cut additional biscuits to yield around 10-12 pieces.
  8. Arrange for Baking: Place biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet so that edges touch.
  9. Brush and Sprinkle: Brush biscuit tops with 2 Tablespoons of heavy cream or buttermilk and sprinkle coarse sugar over them.
  10. Bake Biscuits: Bake in preheated oven for 18-22 minutes until golden brown on top. Remove from oven and let cool in pan for at least 10 minutes.
  11. Make Whipped Cream: Using a hand or stand mixer with a whisk attachment, beat the heavy cream, remaining 2 Tablespoons granulated sugar, and vanilla extract on medium-high speed until soft to medium peaks form, about 3 minutes.
  12. Assemble Shortcakes: Slice the cooled biscuits in half horizontally. Layer the bottom halves with macerated strawberries and whipped cream, then top with the biscuit tops. Serve immediately for best freshness and texture.

Notes

  • Use cold butter and cold buttermilk to get flaky biscuits.
  • Do not overwork the dough to maintain light texture.
  • Refrigerate strawberries ahead to enhance flavor and juice.
  • Using a cast iron skillet helps biscuits rise evenly and stay moist.
  • Coarse sugar on top adds a nice crunch and sparkle.
  • Serve assembled shortcakes immediately for best texture and taste.

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