Strawberry Shortcake Recipe
User Reviews
5
Strawberry Shortcake Recipe
Description
The recipe begins by making biscuits from flour, baking powder, sugar, salt, cold butter, heavy cream, milk, and vanilla extract. The butter is cut into the dry ingredients creating coarse crumbs before wet ingredients are folded in to form dough. The dough is folded multiple times for flakiness, rested, then cut into rounds and baked until golden.
Strawberries are hulled, sliced, and mixed with sugar to macerate, releasing their natural juices and creating a sweet, syrupy topping. Whipped cream is made by whipping heavy cream with sugar and vanilla until it reaches soft to firm peaks, providing a light, creamy contrast to the biscuits and berries.
The dessert is assembled by layering biscuits with macerated strawberries and whipped cream, individually or buffet style allowing guests to build their own. The textural contrast of flaky, buttery biscuits with juicy berries and smooth whipped cream makes this classic dessert refreshing and tender.
Biscuits can be baked 2 to 3 days ahead if stored airtight or frozen up to 3 months. Strawberries can be mixed with sugar and refrigerated for up to 24 hours to deepen flavor. Whipped cream can be prepared a few hours in advance and finished by whipping again before serving to maintain volume.
Ingredients
Shortcake Biscuits:
- 2 cups all-purpose flour plus more to dust
- 1 1/2 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp salt
- 5 Tbsp butter cold, diced, unsalted
- 1/2 cup heavy whipping cream cold
- 1/2 cup milk cold
- 1/2 tsp vanilla extract
Macerated Strawberries:
- 1 1/2 lbs strawberries hulled and sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cups heavy whipping cream
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
How to Make Biscuits
- In a large mixing bowl, whisk together dry ingredients then sift together. Add 5 Tbsp diced cold butter and cut it into the flour mixture with a pastry cutter or with a food processor until it resembles course crumbs.
- Stir together 1/2 cup milk, 1/2 cup heavy cream, and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.
- Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest for 30 minutes at room temperature (65˚-75˚F).
- Preheat the oven to 425˚and line a baking sheet with parchment paper. Gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without twisting the cutter.
- Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.
Macerate Strawberries
- Slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate until ready to serve.
Make Whipped Cream
- In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.
How to Assemble Strawberry Shortcakes
- Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries.
Notes
- The biscuits can be baked 2-3 days ahead and stored airtight at room temperature or frozen up to 3 months for convenience.
- Strawberries can be combined with sugar and refrigerated up to 24 hours to enhance their sweetness and juiciness.
- Whipped cream may be made a few hours before serving and lightly re-whipped to restore volume and texture.
- Assemble each shortcake individually for dessert plates or set up buffet-style for guests to build their own servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbs | 43g | |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 81mg | 27% |
| Sodium | 319mg | 13% |
| Potassium | 445mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 50.2mg | 56% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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