Strawberry Shortcake
Strawberry shortcake features buttery, crumbly biscuits layered with macerated strawberries and lightly sweetened whipped cream. The dish combines fresh fruit, tender baked biscuits, and airy cream to create a dessert with a balance of tartness and sweetness, finished with a soft, crumbly texture and bright, vibrant appearance.
Equipment
- Mixing bowls
- Baking sheet
- Pastry cutter or fork
- Whisk
- Spoon or spatula
- Refrigerator
Ingredients
- 2 cups all-purpose flour for biscuits
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold, cut into small cubes
- 3/4 cup buttermilk chilled
- 1 pint fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar for strawberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or fork to cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the chilled buttermilk gradually, stirring gently until the dough just comes together. Be careful not to overmix, as this keeps the biscuits tender.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick disk. Use a biscuit cutter or glass to cut out rounds and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven until golden brown, about 15-20 minutes. Remove from oven and let cool slightly while you prepare the strawberries and whipped cream.
- Meanwhile, in a bowl, toss the sliced strawberries with sugar and let sit for 10 minutes until the juices release and berries soften.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to assemble.
- Slice the cooled biscuits in half horizontally. Spoon some of the macerated strawberries and their juices onto the bottom half.
- Spread a generous layer of whipped cream over the strawberries, then place the biscuit top on top, pressing lightly.
- Top the assembled shortcake with more strawberries and whipped cream for a beautiful presentation.
- Serve immediately, enjoying the contrast of flaky biscuits, juicy berries, and airy whipped cream.
Notes
Ensure the biscuits are just baked and slightly warm when assembling for optimal flakiness. You can prepare the components ahead of time, but assemble just before serving to keep everything fresh and light.