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Classic Strawberry Shortcake with Homemade Biscuits

A close-up of a square slice of strawberry shortcake layered with macerated strawberries and topped with whipped cream.
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Make this classic strawberry shortcake using tender, fluffy homemade biscuits, fresh macerated strawberries, and light whipped cream. This simple dessert is perfect for summer gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream, plus more for brushing
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the strawberries: In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Gently toss them together. Set the strawberries aside at room temperature for at least 30 minutes to macerate and release their juices.
  2. Make the shortcake biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the 3/4 cup of heavy cream. Stir gently with a fork until just combined into a shaggy dough. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
  6. Use a 2.5-inch biscuit cutter to cut out rounds. Place the rounds close together on an ungreased baking sheet.
  7. Brush the tops lightly with a little extra heavy cream and sprinkle with a pinch of granulated sugar, if desired.
  8. Bake for 12 to 15 minutes, or until the biscuits are golden brown on top. Let them cool slightly on a wire rack.
  9. Prepare the whipped cream: In a separate bowl, beat 1 cup of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Assemble the shortcakes: Split each warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom layer.
  11. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the best biscuit texture, handle the dough as little as possible. Overworking the dough develops gluten, resulting in tough shortcakes.
  • If you prefer a cake-style shortcake, substitute the biscuit dough with a simple sponge cake recipe baked in a round pan.
  • Use the juices from the macerated strawberries as a light syrup over the assembled shortcake layers.

Nutrition

Find it online: https://delishsymphony.com/easy-450-calorie-shortcake-recipe/