Description
This classic homemade Strawberry Shortcake features flaky, sweet biscuits stacked with juicy strawberries and billowy whipped cream—just like grandma used to make!
Ingredients
- 1 batch Fresh Strawberry Topping
- 3 cups all-purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter (1 1/2 sticks)
- 1 large egg, cold
- 3/4 cup cold buttermilk
- 1–2 tablespoons cold buttermilk or ice water
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- Additional buttermilk or cream, for brushing
- Raw sugar, for topping
Instructions
1. Prepare the Fresh Strawberry Topping and set aside to thicken at room temperature or refrigerate.
2. In a large bowl, whisk together flour, granulated sugar, salt, and baking powder.
3. Cut cold butter into small chunks and cut into the flour mixture using a pastry cutter until crumbly with pea-sized butter bits.
4. In a separate bowl, whisk together cold buttermilk and egg.
5. Add wet mixture to dry ingredients and stir into a shaggy dough.
6. Flour hands and gently knead dough in the bowl until it comes together, adding more liquid if needed.
7. Turn dough onto a floured surface and roll into a 9×13-inch rectangle.
8. Fold dough in quarters, pat into a 1 1/4 inch thick rectangle.
9. Use a floured 2 1/2 inch biscuit cutter to cut shortcakes. Do not twist cutter.
10. Place shortcakes into a greased 9×9 inch baking pan or cast iron skillet, closely spaced.
11. Freeze pan of shortcakes for 20 minutes while preheating oven to 425°F.
12. Brush tops with buttermilk or cream, sprinkle generously with sugar.
13. Bake for 18–22 minutes until golden and cooked through. Cover tops with foil if browning too fast.
14. In a large bowl, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
15. To assemble, split warm shortcakes in half. Layer with strawberries and whipped cream, then top with more of both.
16. Serve immediately or keep components chilled until ready to assemble.
Notes
*To simplify, you can macerate 6–8 cups of strawberries with 1/2 cup sugar and let sit for 20 minutes.
**To make cheater buttermilk, combine 1 teaspoon vinegar or lemon juice with enough cream or milk to reach 3/4 cup. Let sit 5 minutes before using.
***Use the highest fat heavy cream you can find for best whipped cream texture (look for 36% fat or more).
Unbaked shortcakes can be frozen up to 2 months. Bake from frozen at 450°F for 5 minutes, then 400°F for 15 minutes.
Nutrition
- Serving Size: 1 biscuit with topping and whipped cream
- Calories: 604
- Sugar: 20g
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 136mg