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Homemade Strawberry Shortcake Recipe

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3.8 from 7 reviews

This homemade strawberry shortcake recipe features tender, flaky biscuits layered with juicy macerated strawberries and creamy whipped cream. Perfectly balanced with a touch of vanilla and a hint of sweetness, these shortcakes come together easily with simple ingredients and classic techniques for a delightful and fresh dessert.

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 salt (fine sea salt recommended)
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
  • 1 cup (240ml) cold buttermilk
  • 2 Tablespoons (30ml) heavy cream or buttermilk (for brushing)
  • Coarse sugar, for sprinkling

Whipped Cream

  • 1 cup (240ml) heavy cream
  • 2 Tablespoons granulated sugar

Instructions

  1. Prepare the Strawberries: In a large bowl, combine the quartered strawberries with 1/4 cup (50g) granulated sugar. Stir gently to coat the strawberries evenly. Cover the bowl and place it in the refrigerator to macerate, allowing the strawberries to release their natural juices and develop flavor while you prepare the biscuits.
  2. Preheat Oven and Mix Dry Ingredients: Preheat your oven to 400°F (204°C). In a large bowl or food processor, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or the pulse setting on your food processor, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
  4. Add Buttermilk and Form Dough: Pour the cold buttermilk over the mixture. Gently fold everything together using a large spoon or silicone spatula until the dough just begins to come together. It will be shaggy and crumbly with some wet spots; do not overwork the dough.
  5. Shape and Fold the Dough: Turn the dough out onto a generously floured work surface. With floured hands, gently bring the dough together. Using a floured rolling pin or hands, flatten the dough into a 3/4-inch thick rectangle. Fold one side toward the center, then the other side over it. Turn the dough horizontally and gently flatten again to 3/4-inch thickness. Repeat the folding and flattening process two more times, finishing with a 3/4-inch thick rectangle.
  6. Cut Biscuits: Use a 2.75 or 3-inch biscuit cutter to cut circles out of the dough. Avoid twisting the cutter when pressing down to ensure well-risen biscuits. Gather and re-roll scraps as needed to cut 10-12 biscuits in total.
  7. Arrange Biscuits for Baking: Place the biscuits close together in a 10-inch cast iron skillet or on a parchment paper or silicone-lined baking sheet so that the biscuits are touching. This helps them rise tall and soft on the sides.
  8. Brush and Sprinkle: Brush the biscuit tops with 2 tablespoons of heavy cream or buttermilk. Sprinkle with coarse sugar for a sweet, crunchy topping.
  9. Bake: Bake the biscuits in the preheated oven for 18-22 minutes, or until they are golden brown on top. Remove from the oven and allow them to cool in the pan for at least 10 minutes before assembling the shortcakes.
  10. Make Whipped Cream: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream, 2 tablespoons granulated sugar, and vanilla extract on medium-high speed. Continue whipping until soft to medium peaks form, about 3 minutes.
  11. Assemble the Strawberry Shortcakes: Slice each biscuit in half horizontally. Layer the bottom half with a generous spoonful of macerated strawberries and some of the strawberry juice, followed by a dollop of whipped cream. Top with the biscuit lids and serve immediately for a fresh and luscious dessert.

Notes

  • Use cold butter and buttermilk for flaky biscuits.
  • Do not twist the biscuit cutter to ensure proper rising and shape.
  • Keep the dough handling gentle to avoid tough biscuits.
  • Macerate the strawberries ahead of time to maximize juicy flavor.
  • Cool biscuits slightly before assembling to prevent melting the whipped cream.
  • For extra texture, sprinkle coarse sugar on top before baking.
  • If you don’t have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar added.

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