Strawberry Shortcake Recipe
User Reviews
4.9
Strawberry Shortcake Recipe
Description
The recipe calls for macerating fresh hulled and sliced strawberries with sugar, releasing their juices for a juicy topping. The biscuits use a combination of flour, baking powder, baking soda, and salt with cold cubed butter cut in to create flaky layers. Buttermilk and egg add tenderness and moisture. After shaping and cutting the biscuits, they are baked to golden perfection and brushed with cream for a delicate top.
Whipped cream made with heavy cream, sugar, and vanilla adds a smooth and sweet contrast when dolloped on the shortcakes. The layered dessert has juicy, sweet strawberries, rich crumbly biscuits, and fluffy cream for classic summer enjoyment.
For best results, the strawberries are prepared early to maximize juice extraction. The biscuits should be cut without twisting the cutter to preserve rising. Placing biscuits slightly apart helps them rise taller. The dessert is ideally assembled shortly before serving to retain biscuit texture.
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 butter cubed (226g, cold unsalted
- 1¼ cups buttermilk 300mL, cold
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream for brushing on top, cold
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
- Macerate strawberries with sugar in advance to extract juice and enhance juiciness.
- Butter can be cut into the dough using a food processor to save time but avoid over-processing.
- Press biscuit cutter straight down without twisting to ensure proper biscuit rise.
- Place biscuits about 1 inch apart on the baking sheet to encourage taller, fluffier biscuits.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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