Description
Classic Strawberry Shortcake featuring tender homemade biscuits topped with macerated fresh strawberries and fluffy whipped cream. This delightful dessert balances the sweetness of the berries with flaky, buttery shortcakes for an irresistible treat perfect for any occasion.
Ingredients
Scale
Strawberries and Maceration
- 1½ pounds strawberries, hulled and sliced (675g)
- â…“ cup granulated sugar (67g)
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
Whipped Cream Topping
- 2 cups heavy whipping cream (480ml)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: Place the sliced strawberries in a large bowl, sprinkle with â…“ cup granulated sugar, and stir gently to mix. Cover the bowl and refrigerate for up to 24 hours to allow the sugar to draw out the natural juices from the strawberries, creating a flavorful syrup.
- Prepare the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, cold buttermilk, and vanilla extract until blended. This mixture adds moisture and flavor to the biscuits.
- Cut in the Butter: Add the cold cubed butter to the dry ingredient mixture. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter present. This step is key for creating a flaky biscuit texture.
- Form the Dough: Pour the wet ingredient mixture into the dry mixture and gently mix until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.
- Shape and Cut Biscuits: Lightly flour a work surface and gently bring the dough together, patting it into a 1-inch thick slab. Use a floured 3-inch biscuit cutter to press down straight without twisting to cut out 8 biscuits.
- Bake the Biscuits: Arrange the biscuits on the prepared baking sheet. Brush the tops with cold heavy cream and optionally sprinkle a bit of sugar. Bake for about 15 minutes or until the tops are golden brown. Once baked, transfer biscuits to a wire rack and allow them to cool completely.
- Make Whipped Cream: In a large bowl, beat the heavy whipping cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract on medium-high speed until soft peaks form, creating a light and airy topping.
- Assemble and Serve: Carefully split each cooled biscuit in half. Spoon a generous layer of whipped cream onto the bottom half, top with a good portion of macerated strawberries along with some of their syrup, then place the biscuit top back on. Add additional whipped cream and strawberries on top if desired. Serve immediately for the best flavor and texture experience.
Notes
- For best flavor, macerate strawberries several hours or up to a day ahead to enhance their juiciness and sweetness.
- Keep butter and buttermilk cold to ensure flaky biscuits.
- Do not twist biscuit cutter when cutting dough to avoid sealing edges and preventing proper rise.
- Leftover biscuits can be stored in an airtight container and reheated gently before serving.
- Use fresh heavy cream and beat just until soft peaks form to avoid over-whipping into butter.
