Go Back
+ servings
Close up of strawberry shortcake on a plate, with homemade biscuit, strawberries and whipped cream.
Print Recipe
5 from 1 vote

Strawberry Shortcake

kristineskitchenblog.com
Strawberry Shortcake, made with homemade flaky biscuits, sweet juicy strawberries and fresh whipped cream. This easy strawberry shortcake recipe is perfect for summer!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 10 servings
Calories: 479kcal

Ingredients

For the Strawberries

  • 7 cups fresh strawberries sliced
  • 2 tablespoons granulated sugar or to taste

For the Biscuits

  • 3 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder yes, Tablespoons!
  • 1 teaspoon salt
  • 3/4 cup unsalted butter frozen for 30 minutes (3/4 cup equals 12 tablespoons or 1 1/2 sticks of butter)
  • 3/4 cup cold heavy whipping cream plus more for brushing tops of biscuits
  • 3/4 cup cold whole milk
  • 1 teaspoon vanilla extract
  • turbinado sugar (coarse sugar), optional

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 teaspoons powdered sugar or to taste
  • 1/8 teaspoon vanilla extract

Instructions

Macerate the Strawberries

  • Combine the sliced strawberries and 2 tablespoons granulated sugar in a bowl. Stir to distribute the sugar.
  • Set the strawberries aside for 30 minutes (or up to 8 hours in the refrigerator) to allow the strawberries to release their juices. Stir occasionally.

Make the Biscuits

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Use a box grater to grate the COLD butter after it has been in the freezer for 30 minutes. Add the grated butter to the bowl with the flour mixture and toss gently with your hands.
  • Combine the 3/4 cup heavy cream, 3/4 cup whole milk, and vanilla in a liquid measuring cup. Pour into the dry ingredients and use a fork or your hands to mix gently until the dough starts to come together. Try not to over-work the dough.
  • Transfer the dough to a floured work surface. Press the dough into a rectangle that is about 3/4-inch thick. Fold the dough in half and again press it into a 3/4-inch thick rectangle. Repeat this 2-3 more times.
  • When you have pressed the dough into a 3/4-inch thick rectangle for the last time, you are ready to cut out your biscuits. Press a 3-inch biscuit cutter (or upside down glass) straight down into the dough without twisting. Cut out as many biscuits as you can and place them on the parchment-lined baking sheet. It is ok if the biscuits are close together.
  • Reshape the dough scraps to cut out more biscuits.
  • Brush the tops of the biscuits with a little bit of heavy whipping cream. Sprinkle with turbinado sugar, if desired.
  • Bake for 13-16 minutes, or until biscuits are golden on top.

Make the Whipped Cream

  • Optional: Chill your mixing bowl and beater in the refrigerator for about 15 minutes to help the cream whip faster.
  • Using an electric mixer, beat the 1 cup heavy whipping cream on medium-high speed until it is has medium-soft peaks. Add the powdered sugar and vanilla and beat on low speed to combine.

To Serve the Strawberry Shortcake

  • To serve, slice the biscuits in half. Top with strawberries and some of their juices and whipped cream.

Notes

  • When making the biscuits, you can replace half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.
Make Ahead:
  • You can macerate the strawberries up to 8 hours ahead. Refrigerate them until you are ready to serve the shortcakes.
  • You can make the whipped cream up to 24 hours ahead and store it in your refrigerator.
  • The biscuits are best the day they are made, but can be made one day ahead. The edges will soften a bit if you make them the day before. Store biscuits at room temperature.

Nutrition

Calories: 479kcal | Carbohydrates: 47g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 262mg | Potassium: 496mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1080IU | Vitamin C: 59.5mg | Calcium: 178mg | Iron: 2.4mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com