Best Easy Strawberry Shortcake Recipe
User Reviews
5
Best Easy Strawberry Shortcake Recipe
Description
Best Easy Strawberry Shortcake Recipe combines classic buttermilk biscuits with fresh strawberries that have been macerated in sugar and lemon juice to enhance their flavor and juiciness. The biscuits are made by rubbing cold butter into the flour mixture for a crumbly texture and mixed minimally to keep them light and tender. After baking, they're split and layered with the strawberry mixture and whipped cream lightly sweetened with powdered sugar, producing a dessert that has a pleasing contrast between crumbly biscuit, juicy berries, and fluffy cream.
The sweetness from the berries and cream balances the slight tang of the biscuits, creating a well-rounded flavor profile. This strawberry shortcake can be served as a snack, dessert, or special occasion treat. The recipe yields six biscuits, ideal for sharing.
The biscuits can be prepared a few hours ahead but are best enjoyed on the day they're made to preserve their tender texture and flaky crust.
Ingredients
For the Buttermilk Biscuits
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 5 tbsp butter chilled and cubed
- 2 tsp sugar
- ¼ tsp salt
- 1 ⅓ cup buttermilk plus extra for brushing
For the Strawberry Shortcakes
- 1 ½ cups strawberries quartered and hulled
- ½ tbsp sugar
- ½ tbsp lemon juice fresh
- 1 cup heavy cream
- ½ tbsp powdered sugar
Instructions
- Preheat the oven to 450 degrees and line a large baking sheet with parchment paper.
- Combine the strawberries, sugar and lemon juice in a bowl to macerate, and set aside.
- Combine the flour, baking powder and baking soda in a large bowl. Add the cold cubed butter and use your thumb and forefingers to rub the butter into the flour mixture so that you’re left just with rough crumbs. Alternatively, use a pastry blender.
- Stir in the sugar and salt. Add the buttermilk, and using an eating knife or a palette knife combine the flour mix and the buttermilk using a cutting motion, turning the bowl a few degrees each time. Once the mixture is almost together, finish it off with your hands, trying not to touch the mixture too much for the lightest, most tender biscuits!
- Turn the dough onto a well floured surface and using floured fingers gently pat down the dough to about 1 1/2 to 1 3/4 inch thickness. Using a 2 3/4 inch cutter make 6 biscuits; you might need to bring the scraps together to yield an extra biscuit.
- Transfer to the prepared baking sheet and brush the tops with buttermilk. Bake for 15 minutes, and set aside to cool.
- Once the biscuits are cool, using an electric hand whisk or in your stand mixer gently combine the heavy cream and powdered sugar before whipping together until it just holds its shape
- Halve the biscuits, spoon in the cream and strawberries before returning the tops and serving immediately.
Notes
- Prepare the biscuits a couple of hours prior if needed, but serve them the same day for best texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 411mg | 17% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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