Strawberry Shortcake

5 from 2 ratings

from kristineskitchenblog.com

There's nothing better than homemade strawberry shortcake during strawberry season! This classic dessert recipe is surprisingly simple to make, with homemade biscuits, fresh whipped cream and juicy strawberries. This is the perfect dessert for spring and summer entertaining, since each part can be made ahead of time!

Start by putting the butter in the freezer for at least 30 minutes before making the biscuit dough.

Prep Time30

Cook Time15

Total Time45

Servings: servings

Calories: 486kcal

Author: Kristine Rosenblatt

Ingredients

For the Strawberries

7 cups fresh sliced strawberries (2 pounds strawberries)
3 tablespoons granulated sugar

For the Biscuits

3 cups all-purpose flour
¼ cup granulated sugar
5 teaspoons baking powder
1 teaspoon salt
¾ cup unsalted butter frozen for 30 minutes
¾ cup cold heavy whipping cream plus more for brushing tops of biscuits
¾ cup cold whole milk
1 teaspoon vanilla extract
turbinado sugar (coarse sugar), optional

For the Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar or to taste
¼ teaspoon vanilla extract

Instructions

Macerate the Strawberries

Combine the sliced strawberries and 3 tablespoons granulated sugar in a bowl. Stir gently.
Set the strawberries aside for 30 minutes (or up to 8 hours in the refrigerator) to allow the berries to release their juices. Stir occasionally.

Make the Biscuits

Preheat oven to 425° 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 mix in gently with a fork.
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 to mix gently until the dough starts to come together. Try not to over-work the dough. It may be sticky.
Transfer the dough to a floured work surface. Press the dough into a rectangle that is about 3/4-inch thick, adding a little flour on top of the dough if it's too sticky. Fold the dough in half and then press it into a 3/4-inch thick rectangle again. 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 cream. Sprinkle with turbinado sugar, if desired.
Bake for 13-15 minutes, or until biscuits are golden on top.

Make the Whipped Cream

Using a hand mixer or stand mixer fitted with the whisk attachment, 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. Layer the biscuits with the strawberries and some of their juices and the whipped cream. Serve immediately.

Video

Notes

Make Ahead:

You can combine the strawberries and sugar 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

Nutrition information is only an estimate.