Description
Make a traditional strawberry shortcake using tender, biscuit-style shortcakes, fresh macerated strawberries, and homemade whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar plus 2 tablespoons for topping
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream plus 1 cup for whipping
- 1 quart fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar for strawberries
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the 3/4 cup cold heavy cream until just combined. Do not overmix the dough.
- Turn the dough out onto a lightly floured surface. Gently pat the dough to about 3/4 inch thickness. Cut out rounds using a 2.5-inch biscuit cutter. Reroll scraps once if needed.
- Place the shortcake rounds on the prepared baking sheet. Brush the tops lightly with a little extra heavy cream and sprinkle with the 2 tablespoons of topping sugar.
- Bake for 12 to 15 minutes, or until the tops are golden brown. Let cool slightly on a wire rack.
- While the shortcakes bake, combine the sliced strawberries and 1/4 cup sugar in a bowl. Let them sit for at least 15 minutes to macerate.
- In a separate chilled bowl, whip the remaining 1 cup of heavy cream until soft peaks form.
- To assemble, split a warm or cooled shortcake in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a dollop of whipped cream, then place the top half of the shortcake on top. Add more strawberries and cream as desired. Serve immediately.
Notes
- For the best biscuit texture, keep your cream and butter very cold before mixing.
- Macerating the strawberries is key; the sugar draws out the natural juices, creating a syrup.
- You can make the shortcakes a day ahead and store them at room temperature in an airtight container.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with topping
- Calories: 380
- Sugar: 22
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 75