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Classic Strawberry Shortcakes

Golden, tender biscuits topped with fluffy whipped cream and glossy macerated strawberries for the ultimate summer dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 shortcakes
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Biscuits
  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold and cubed
  • 0.75 cup heavy cream plus extra for brushing
  • 1 tsp vanilla extract
Strawberry Topping
  • 1 lb fresh strawberries hulled and sliced
  • 0.33 cup granulated sugar
  • 1 tsp lemon juice
Whipped Cream
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Pastry cutter
  • Hand mixer or stand mixer

Method
 

  1. Combine strawberries, 1/3 cup sugar, and lemon juice in a bowl. Let sit for 30 minutes to macerate.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Whisk flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
  4. Cut cold butter into the flour mixture until it resembles coarse crumbs.
  5. Stir in heavy cream and vanilla just until a dough forms. Do not overmix.
  6. Drop mounds of dough onto the baking sheet or cut into rounds.
  7. Bake for 15-18 minutes until golden brown. Cool on a wire rack.
  8. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Split biscuits, fill with whipped cream, and top generously with strawberries.

Notes

Ensure butter and cream are very cold for the flakiest biscuits. Serve immediately after assembling.