Description
A classic strawberry shortcake recipe perfect for summer.
Ingredients
Scale
- 1 quart fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, plus more for dusting
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2/3 cup heavy cream, plus more for whipping
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine sliced strawberries with 1/4 cup granulated sugar and lemon juice. Let sit for 15 minutes to macerate.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together 2/3 cup heavy cream, the beaten egg, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Cut out biscuits using a 2-inch round cutter. Place them on the prepared baking sheet.
- Brush the tops of the biscuits with a little extra cream and sprinkle with a pinch of sugar.
- Bake for 15-18 minutes, or until golden brown. Let cool slightly on a wire rack.
- While the biscuits bake, whip the remaining 1 1/2 cups heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- To assemble, split the warm biscuits in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, followed by a dollop of whipped cream. Place the top half of the biscuit on top and add more strawberries and whipped cream.
Notes
- For richer shortcakes, you can add a tablespoon of sugar to the flour mixture.
- Ensure your butter and cream are very cold for the flakiest biscuits.
- You can make the strawberry mixture a few hours ahead of time.
- Prep Time: 25 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Keywords: strawberry shortcake, summer dessert, classic recipe, homemade shortcake, fresh strawberries, easy dessert