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Classic Strawberry Shortcake with Fluffy Biscuits

Close-up of a fluffy biscuit shortcake layered with macerated strawberries and whipped cream, dusted with powdered sugar.
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Make this classic strawberry shortcake featuring soft, slightly cake-like biscuits, sweet macerated strawberries, and homemade stabilized whipped cream. This easy recipe is perfect for summer gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar plus extra for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup cold heavy cream, plus 1 1/2 cups for topping
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar (for macerating berries)

Instructions

  1. Prepare the strawberries: In a bowl, combine the sliced strawberries with 1/4 cup sugar. Gently toss and set aside for at least 30 minutes to macerate.
  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Make the biscuit dough: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. In a small bowl, whisk together 1 cup cold heavy cream, the egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
  8. Use a 3-inch round biscuit cutter to cut out rounds. Place the rounds onto the prepared baking sheet. Rework scraps once if needed.
  9. Brush the tops of the biscuits lightly with a little extra heavy cream and sprinkle generously with sugar.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool completely on a wire rack.
  11. Make the whipped cream: In a large, chilled bowl, beat the remaining 1 1/2 cups heavy cream until soft peaks form. Add a tablespoon of powdered sugar if desired for sweetness, and continue beating until stiff peaks form.
  12. Assemble the shortcakes: Split each cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom layer. Top with a large dollop of whipped cream. Place the top biscuit half on the cream, and add more strawberries and cream on top. Serve immediately.

Notes

  • For the best texture, make sure your butter and cream are very cold when mixing the biscuit dough.
  • If you prefer a cake-like shortcake, you can use a cake recipe base instead of the biscuit dough described here.
  • You can use a mix of fresh berries like blueberries or raspberries along with the strawberries for seasonal fruit desserts.

Nutrition

Find it online: https://www.purecookingjoy.com/fluffy-shortcake-recipe-easy-summer-dessert/

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