Description
This classic Strawberry Shortcake recipe features tender, homemade biscuits layered with juicy, macerated strawberries and freshly whipped cream. Perfectly sweet and refreshing, this dessert is easy to prepare and ideal for spring or summer gatherings.
Ingredients
Scale
Strawberries
- 2 pounds strawberries, rinsed, stems removed, and quartered
- 1/4 cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons)
Lemon-Sugar Biscuit Dough
- Finely grated zest of 1 lemon (about 1 tablespoon)
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups cold heavy cream
Whipped Cream
- 1 1/2 cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Macerate the Strawberries: In a large bowl, toss the quartered strawberries with 1/4 cup granulated sugar and the juice of one lemon. Set aside to macerate and become juicy while you prepare the biscuits.
- Prepare Biscuit Sugar: Line a baking sheet with parchment paper and preheat the oven to 400°F. In a large bowl, combine the lemon zest and 1/4 cup granulated sugar. Rub them together with your fingers until the sugar is fragrant.
- Combine Dry Ingredients: Add the flour, baking powder, and kosher salt to the lemon-sugar mixture and stir together with a fork until well combined.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles pea-sized crumbs.
- Add Cream and Mix: Drizzle in the cold heavy cream and gently mix with a fork just until a sticky dough forms. Avoid overmixing to keep the biscuits tender.
- Shape the Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 large, tall mounds. Place them two inches apart on the prepared baking sheet. Sprinkle the tops with the remaining 1 teaspoon of sugar.
- Bake the Biscuits: Bake in the preheated oven for 15 to 20 minutes, until the bottoms are deeply golden and the tops are lightly browned. Remove and let cool slightly.
- Make Whipped Cream: In the bowl of a stand mixer with the whisk attachment, or a large bowl with a hand mixer, beat the 1 1/2 cups cold heavy cream and 2 tablespoons sugar on medium-high speed until stiff peaks just form, about 90 seconds. Be careful not to overwhip.
- Assemble the Shortcakes: Carefully split the warm biscuits in half. Spoon the macerated strawberries and their juices over the bottom halves, add a generous dollop of whipped cream, then top with the biscuit halves. Serve immediately for best texture and flavor.
Notes
- Use cold butter and cream to ensure flakier biscuit texture.
- Do not overmix the dough to avoid tough biscuits.
- For extra flavor, you can add vanilla extract to the whipped cream.
- Strawberries can be macerated for up to 1 hour before assembling to deepen the flavor.
- The biscuits are best enjoyed fresh but can be reheated briefly in the oven if made ahead.
