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Strawberry Shortcake

This classic strawberry shortcake features fresh, juicy strawberries layered with whipped cream and flaky, buttery biscuits. The process involves macerating berries, baking golden biscuits, and assembling the dessert for a tender, layered treat with a burst of fruity sweetness and a crispy top. The final dish is a charming, inviting dessert with a light, airy texture and vibrant flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar for macerating berries
  • 2 1/2 cups all-purpose flour for biscuits
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 3/4 cup milk plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream for whipping
  • 2 tablespoons powdered sugar optional, for sweetening whipped cream
  • 1 teaspoon lemon zest optional, for brightness

Equipment

  • Mixing bowls
  • Baking sheet
  • Pastry cutter or fork
  • Rolling pin
  • Sharp knife
  • Whisk
  • Hand mixer or stand mixer
  • Serving platter

Method
 

  1. Place sliced strawberries in a bowl, sprinkle with sugar, and gently toss to coat. Set aside for 15-20 minutes to allow the berries to release their juices and become syrupy.
  2. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt until combined.
  3. Add the cold butter pieces to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Pour in the milk and vanilla extract. Gently mix with a spatula or spoon until just combined. Do not overmix; the dough should be slightly sticky.
  5. Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick rectangle and cut out biscuits with a round cutter or glass.
  6. Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with a little milk for golden color. Bake in the preheated oven for 15-20 minutes until golden brown and slightly cracked on top.
  7. While the biscuits bake, whip the heavy cream with powdered sugar and lemon zest until soft peaks form. Keep refrigerated until ready to serve.
  8. Once the biscuits are baked and slightly cooled, slice them in half horizontally. Spoon some of the macerated berries onto the bottom half, top with whipped cream, and then place the biscuit top back on.
  9. Finish by adding more berries and a dollop of whipped cream on top. Serve immediately for the best flaky texture and fresh flavor.

Notes

For extra flavor, sprinkle chopped fresh mint or basil over the berries before assembling. To make ahead, prepare berries and biscuits in advance, and assemble just before serving for optimal freshness.