Classic Strawberry Shortcake (Printable View)

Fluffy buttermilk biscuits layered with sweet macerated strawberries and clouds of homemade whipped cream—a timeless summer dessert.

# What You’ll Need:

→ Strawberries

01 - 1 lb fresh strawberries, hulled and sliced
02 - 1/3 cup granulated sugar

→ Shortcakes

03 - 2 cups all-purpose flour
04 - 1/4 cup granulated sugar
05 - 2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt
08 - 1/2 cup cold unsalted butter, cut into cubes
09 - 3/4 cup cold buttermilk
10 - 1 tsp vanilla extract

→ Whipped Cream

11 - 1 cup heavy whipping cream
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract

# Cooking Steps:

01 - Combine sliced strawberries and granulated sugar in a mixing bowl. Stir thoroughly and let sit for at least 20 minutes until the berries release their natural juices.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - Add the cold cubed butter to the flour mixture. Work it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
05 - Pour in the cold buttermilk and vanilla extract, stirring gently just until the dough comes together. Be careful not to overmix.
06 - Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick round. Using a biscuit cutter, cut out 6 rounds and arrange them on the prepared baking sheet.
07 - Bake for 12 to 15 minutes until the tops are golden brown. Transfer to a wire rack and let cool completely.
08 - In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer or whisk until soft peaks form.
09 - Split each shortcake in half horizontally. Spoon the macerated strawberries and their juices generously over the bottom half. Add a dollop of whipped cream, then place the top half of the shortcake. Finish with additional berries and cream as desired.

# Expert Tips:

01 -
  • The biscuits are impossibly tender, practically melting into the whipped cream
  • Those macerated strawberries create their own glossy sauce that soaks into everything beautifully
  • It comes together fast enough for a Tuesday but impressive enough for company
02 -
  • Cold butter is non-negotiable here, warm butter creates dense biscuits instead of tender ones
  • Overworking the dough activates gluten and makes tough biscuits, handle it gently and quickly
  • The berries need time to macerate, at least twenty minutes but an hour is even better
03 -
  • Freeze your butter for ten minutes before cutting it in if your kitchen runs warm
  • Patting the dough thicker than you think you should yields taller, more impressive biscuits

Go Back