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Classic Strawberry Shortcake Recipe: Tender Biscuits and Fresh Berries

A close-up of a fluffy biscuit split and filled with whipped cream and macerated strawberries for a perfect shortcake.
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Make the best homemade strawberry shortcake using tender, biscuit-like shortcakes, fresh macerated strawberries, and light whipped cream. This is the real deal, not a sponge cake.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream plus 1 cup for topping
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for strawberries

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup sugar. Gently toss and let them sit at room temperature for at least 30 minutes to macerate.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Make the shortcakes: In a large bowl, whisk together the flour, baking powder, 1/4 cup sugar, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Pour in 3/4 cup of heavy cream. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in thirds (like a letter). Pat it down again to 3/4-inch thickness.
  7. Cut the dough into 6 or 8 rounds using a biscuit cutter. Place the rounds on the prepared baking sheet. Brush the tops lightly with a little extra cream and sprinkle with the reserved 2 tablespoons of sugar.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  9. Make the whipped cream: In a separate chilled bowl, whip 1 cup of heavy cream until soft peaks form. You can add a tablespoon of powdered sugar if desired, but keep it simple.
  10. Assemble the shortcake: Split each warm or cooled shortcake in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries over the bottom layer. Top with a large dollop of whipped cream. Place the top half of the shortcake on the cream. Spoon more strawberries and cream over the top. Serve immediately.

Notes

  • For richer flavor, use buttermilk instead of heavy cream in the shortcake dough.
  • If you prefer a sweeter shortcake, you can add 2 tablespoons of powdered sugar to the shortcake dough mixture.
  • Macerating the strawberries is key; this draws out their juices to create a natural syrup.

Nutrition

Find it online: https://rosatasty.com/classic-strawberry-shortcake-recipe/