Homemade Strawberry Shortcake Recipe
User Reviews
5
Homemade Strawberry Shortcake Recipe
Description
The Homemade Strawberry Shortcake Recipe layers buttery, flaky biscuits with quartered fresh strawberries that have been macerated in simple syrup, providing a nicely balanced sweetness. The biscuits are prepared by mixing flour with baking powder and baking soda for leavening, then folding in cold shredded butter to create a tender crumb. The dough is combined with buttermilk and eggs, rolled to about one inch thick, and cut into small, two-inch rounds. The strawberries are partially mashed to release juice, then combined with more berries and syrup and chilled to enhance their flavor.
The biscuits bake with a golden crust and tender interior, serving as the perfect carrier for the lightly sweetened strawberries and a generous dollop of whipped cream. The shortcakes can be assembled just before serving to keep the biscuits from becoming soggy. The straightforward combination of fresh fruit, creamy whipped topping, and flaky biscuit makes for a textured and refreshing dessert.
For best results, the components—biscuits, strawberries, and whipped cream—can be made ahead and stored separately; biscuits keep well at room temperature or refrigerated, and strawberries stay fresh in the fridge. The strawberries can also be tossed with sugar instead of syrup if preferred. When rolling the dough, minimal flour is used to prevent sticking, preserving the biscuit's tender texture.
Ingredients
- 1 quart fresh strawberries hulled and quartered
- ¾ cup simple syrup cold
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt sea salt
- 2 tablespoons sugar
- 1 ¼ unsalted butter shredded, stick, cold
- 2 egg large
- 1 cup buttermilk + 2 Tablespoons
- ½ whipped cream recipe
- sugar in the raw for garnish
Instructions
- Take about a ½ cup of the strawberries and mash them in a medium-size bowl using a hand masher or fork.
- Next, add in the remaining cut strawberries and toss them with the simple syrup. Cover and keep in the refrigerator until you’re ready to use them.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar until combined.
- Fold in the shredded cold butter until mixed in and then form a well with your hand.
- In a separate small bowl whisk together the eggs and buttermilk. Reserve 2 tablespoons in a small bowl for later.
- Pour the egg mixture to the center of the well and use a fork to combine all the ingredients to form a thick dough.
- Transfer the dough to a clean surface and roll out the dough until it is roughly 1” thick.
- Use a circle cookie cutter to make a circle that is about 2 inches across and place them in a 10” cast iron skillet or pan, or a 13x9 casserole dish that’s been lined with parchment paper and sprayed with no-stick spray. You should get a total of 8 biscuits.
- Reroll out leftover dough after taking out the first biscuit rounds and continue to make biscuits until all the dough has been used.
- Brush the tops of the biscuits with leftover egg and buttermilk mixture and then sprinkle on some sugar in the raw and bake at 375° for 25 to 30 minutes or until browned on top and cooked throughout.
- let cool completely on a rack.
- Slice the biscuits in half or in thirds and layer with whipped cream and strawberries between the biscuit layers and serve.
Notes
- Prepare the biscuits, strawberries, and whipped cream up to 2 days in advance, storing each component separately to maintain freshness.
- Store strawberries covered in the refrigerator for up to 4 days; biscuits last 3 days at room temperature or 5 days refrigerated.
- Biscuits and strawberries can be frozen separately for up to 3 months; thaw in the refrigerator for 1 day before serving.
- If preferred, replace simple syrup by tossing strawberries with ½ cup granulated sugar or ¾ cup powdered sugar.
- When rolling dough, flour the surface lightly only if sticking occurs to preserve biscuit texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 73g | 24% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 428mg | 18% |
| Potassium | 458mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 70mg | 78% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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