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Strawberry Shortcake

Layered with juicy, sweet strawberries and fluffy whipped cream in crispy buttery biscuits, this is my go-to recipe for the best homemade strawberry shortcake.
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Course: Dessert
Total Time: 50 minutes
Servings: 8 shortcakes

Ingredients

For Biscuits

  • 2 cups (260g) all-purpose flour leveled
  • 2 tablespoon (30g) granulated sugar
  • 1/2 teaspoon (3g) salt
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon (8g) baking soda
  • 1/2 cup (1 stick/ 113g) cold unsalted butter cut into 1/2-inch pieces
  • 3/4 cup (180ml) whole milk 
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons coarse sugar (optional)

For Strawberries

  • 2 pounds (900g/6-7 cups) fresh strawberries sliced into halves
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml) fresh lemon juice

For Whipped Cream

  • 1 cup (240ml) heavy cream chilled
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions

  • Macerate strawberries. In a bowl combine strawberries, granulated sugar and lemon juice. Let the berries macerate while making the biscuits. If you make this after making biscuits, let strawberries sit for about 20 minutes until juices come out.
  • Make biscuits. Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt. Add cold butter chunks. Blend the butter with the dry mixture using a food processor or your own fingertips. It is ok to have clumps of butter in the mixture.
  • Add the milk, vanilla extract and toss in the flour mixture using a rubber spatula until the dough begins to form. At this time, the dough is a bit sticky but that’s fine. Do not over mix.
  • Transfer the dough onto a floured surface, use your hand to knead several times until a ball forms. Gently flatten the dough to 1/2 inch thick. Cut into 3-inch rounds.
  • The first attempt will get about 6 round pieces. Press the rest of dough to another 1/2 inch thick piece and repeat the process until you have 2 more biscuits. Sprinkle the tops with the coarse sugar. 
  • Placed the biscuit on a baking sheet. Bake for 13 to 15 minutes until golden brown. Remove biscuits from the oven, allow to cool (until they are just warm).
  • Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy cream, granulated sugar and vanilla extract until soft peaks form. Do not over beat.
  • Assemble strawberry shortcake. Cut a biscuit into halves horizontally. Spoon strawberries over the bottom half of a biscuit, top with a layer of whipped cream and finish with the other half of a biscuit. Garnish with a spoon of whipped cream over the other half of a biscuit and a half of strawberry.
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