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Homemade Strawberry Shortcake

Homemade Strawberry Shortcake

Delicious Homemade Strawberry Shortcake featuring sweet strawberries, whipped cream, and flaky biscuits.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 10 biscuits
Calories 400 kcal

Equipment

  • large bowl
  • Food Processor
  • pastry cutter
  • Rolling Pin
  • Biscuit cutter
  • 10-inch cast iron skillet
  • Baking sheet
  • Silicone baking mat
  • Hand mixer

Ingredients
  

Strawberries + Whipped Cream

  • 6-7 cups quartered strawberries
  • ¼ cup granulated sugar divided
  • 2 Tablespoons granulated sugar divided
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream

Biscuits

  • 2 and ¾ cups all-purpose flour plus extra for hands and work surface
  • ¼ cup granulated sugar
  • 4 teaspoons aluminum free baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt fine sea salt recommended
  • ¾ cup unsalted butter cold and cubed
  • 1 cup cold buttermilk
  • 2 Tablespoons heavy cream or buttermilk
  • coarse sugar for sprinkling

Instructions
 

Preparing the Strawberries

  • Stir the strawberries and ¼ cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use.
  • This time allows the strawberries to release their delicious juices.

Making the Biscuits

  • Preheat oven to 400°F (204°C).
  • Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or food processor.
  • Add the cubed butter and cut into the dry ingredients with a pastry cutter or pulse until coarse crumbs form.
  • Pour buttermilk on top and fold everything together until it begins to come together.
  • Gently flatten into a ¾ inch thick rectangle and repeat folding.
  • Cut into 2.75 or 3-inch circles with a biscuit cutter.
  • Arrange in a cast iron skillet or on a lined baking sheet.
  • Brush the tops with heavy cream or buttermilk and sprinkle with coarse sugar.
  • Bake for 18-22 minutes or until biscuits are golden brown on top. Cool for at least 10 minutes.

Making the Whipped Cream

  • Using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla until soft-medium peaks form, about 3 minutes.

Assembling

  • Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Notes

Each part of this recipe can be prepared ahead of time. Biscuits up to 3 days in advance, strawberries and whipped cream up to 1 day in advance. Store in refrigerator.

Nutrition

Serving: 1shortcakeCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 1mg
Keyword biscuit recipe, fresh strawberries, Homemade Dessert, strawberry shortcake, summer dessert, Whipped Cream
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