Classic Strawberry Shortcake
This Classic Strawberry Shortcake follows the traditional sweet-biscuit method, featuring flaky, buttery shortcakes layered with macerated strawberries and fresh whipped cream. It’s a timeless summer dessert that highlights texture, balance, and fresh fruit flavor.
Equipment
- Mixing bowls
- Pastry Cutter or Hands
- Baking sheet
Ingredients
- 2 lbs fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tsp vanilla extract (for strawberries)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream, cold
- 1 large egg
- 1 Tbsp heavy cream (for brushing tops)
- 1 1/2 cups heavy cream, cold (for whipped cream)
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Toss sliced strawberries with sugar and vanilla extract. Let sit at room temperature for at least 30 minutes until juicy and syrupy.
- Preheat oven to 400°F. Whisk flour, sugar, baking powder, and salt. Cut cold butter into flour until mixture resembles coarse crumbs with pea-sized pieces.
- Whisk cream and egg together and add to flour mixture. Stir until just combined. Pat dough to 1-inch thickness and cut into 6–8 rounds.
- Place biscuits on lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake 18–22 minutes until golden brown. Cool slightly.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Split warm biscuits. Spoon strawberries and syrup onto bottom halves, add whipped cream, and cap with biscuit tops. Serve immediately.
Notes
For best results, serve biscuits slightly warm and assemble just before eating to preserve texture.