Description
This classic Strawberry Shortcake recipe features juicy macerated strawberries, tender homemade biscuits, and fluffy whipped cream, creating a delightful and refreshing dessert perfect for any occasion.
Ingredients
Scale
Strawberries and Maceration
- 2 pounds strawberries, rinsed, stems removed, and quartered
- 1/4 cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons)
Biscuit Dough
- Finely grated zest of 1 lemon (about 1 tablespoon)
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups cold heavy cream
Whipped Cream
- 1 1/2 cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Macerate Strawberries: In a large bowl, toss together the quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Set aside to macerate and become juicy while you prepare the biscuits.
- Prepare for Baking: Line a baking sheet with parchment paper and preheat the oven to 400°F (205°C). In a large bowl, combine the lemon zest and 1/4 cup granulated sugar. Rub them together with your fingers until the sugar is fragrant.
- Mix Dry Ingredients: Add the flour, baking powder, and kosher salt to the aromatic sugar mixture, and stir with a fork to combine evenly.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles pea-sized crumbs for a flaky texture.
- Add Cream to Form Dough: Drizzle in the cold heavy cream and mix gently with a fork just until a sticky dough forms, being careful not to overwork.
- Shape Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 large, tall mounds spaced about 2 inches apart on the prepared baking sheet. Sprinkle the tops with the remaining 1 teaspoon sugar.
- Bake Biscuits: Bake the biscuits in the preheated oven for 15 to 20 minutes, until the bottoms are deeply golden and the tops are lightly browned. Let cool slightly before handling.
- Prepare Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat the heavy cream and sugar on medium-high speed until stiff peaks just form, about 90 seconds. Avoid overwhipping to prevent curdling.
- Assemble Shortcakes: Carefully split the warm biscuits in half horizontally. Spoon the macerated strawberries with their juices over the bottom halves, add a generous dollop of the freshly whipped cream, then cap with the top half of the biscuit. Serve immediately for best taste and texture.
Notes
- Macerate the strawberries in advance to enhance their natural sweetness and juiciness.
- Use cold butter and cream for the biscuits to ensure flakiness.
- Do not overmix the biscuit dough to keep the texture tender.
- Whip cream just until stiff peaks form to avoid turning it into butter.
- Serve shortcakes immediately to enjoy the biscuits while warm and fresh.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
