Strawberry Shortcake Recipe
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4.9
300 reviews
Excellent
Strawberry Shortcake Recipe
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Strawberry Shortcake is a divine summer dessert. You’ll love the ultra-flaky biscuit, velvety whipped cream, and sweet, juicy strawberries.
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Ingredients
For the Macerated Strawberries:
- 1½ pounds strawberries hulled and sliced (675g)
- ⅓ cup granulated sugar (67g)
For the Biscuits:
- 4 cups all-purpose flour (480g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter cubed (226g)
- 1¼ cups cold buttermilk (300mL)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream for brushing on top
For the Whipped Cream:
- 2 cups heavy whipping cream (480ml)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
For the Macerated Strawberries:
- Place strawberries in a large bowl then sprinkle with sugar, mix, cover and refrigerate while you make the biscuits for up to 24 hours.
For the Biscuits:
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a measuring cup or medium bowl, whisk together the egg, buttermilk and vanilla and set aside.
- Add the butter to the dry mixture then work it in with your hands or a pastry cutter until the butter is in small pieces, about the size of peas.
- Pour the milk mixture into the flour mixture and mix using a fork or spatula until a shaggy dough starts to form.
- Dump the dough out onto a well floured surface. Gently work the dough just until it holds together into a single mass, then pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out 8 shortcakes. (Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the shortcake from rising well.) Reroll the scraps to cut more shortcakes, if needed.
- Place the biscuits on the baking sheet about 1 inch apart. Brush the tops with the cream and sprinkle with sugar, if desired.
- Bake for 15 minutes or until the tops are golden brown. Transfer the biscuits to a wire rack and cool completely.
For the Whipped Cream:
- In a large mixing bowl, beat the cream, sugar and vanilla in an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
For the Assembly:
- To serve, split the biscuits in half. Dollop the bottom half with whipped cream and top with a pile of strawberries. Place the other biscuit half on top and finish with another dollop of whipped cream and more strawberries. Serve immediately.
Notes
- Mix the strawberries and sugar at the very beginning. This will give the sugar time to draw the liquid out of the berries, making them extra juicy.
- You can cut the butter into the dough using a food processor if desired. Add the dry ingredients to the bowl of a food processor and pulse to combine. Then add the cubed butter. Pulse 3 or 4 times just to break down the butter pieces. Pour in the buttermilk mixture and pulse a few more times just until the dough starts to get shaggy (it will still be crumbly). Turn it out on the counter and work it together into a single ball as directed in the recipe.
- For taller biscuits, place the biscuits close to each other on the baking sheet, but not touching. Leaving about 1 inch between them is perfect. Doing so actually helps them rise taller during baking, versus if you spread them out farther apart.
- Biscuit cutter tip: Press straight down with the cutter and don’t twist. Twisting seals the edge and prevents the biscuits from rising well.
Nutrition Information
Show Details
Calories
789kcal
(39%)
Carbohydrates
79g
(26%)
Protein
11g
(22%)
Fat
49g
(75%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
160mg
(53%)
Sodium
298mg
(12%)
Potassium
325mg
(9%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
1745IU
(35%)
Vitamin C
50mg
(56%)
Calcium
207mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 789 kcal
% Daily Value*
| Calories | 789kcal | 39% |
| Carbohydrates | 79g | 26% |
| Protein | 11g | 22% |
| Fat | 49g | 75% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 298mg | 12% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 1745IU | 35% |
| Vitamin C | 50mg | 56% |
| Calcium | 207mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
300 reviews
Excellent
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