Description
A classic, refreshing Strawberry Shortcake recipe featuring juicy macerated strawberries, tender homemade biscuits baked to golden perfection, and luscious whipped cream. Perfect for a summer dessert or any special occasion, this recipe combines sweet and tangy flavors with a delightful fluffy texture.
Ingredients
Scale
Strawberries
- 2 pounds strawberries, rinsed, stems removed, and quartered
- 1/4 cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons)
- Finely grated zest of 1 lemon (about 1 tablespoon)
Biscuit Dough
- 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 the Strawberries: In a large bowl, toss together the quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Set aside to macerate and release their juices while you prepare the biscuits.
- Prepare Biscuit Sugar: Preheat the oven to 400°F and line a baking sheet with parchment paper. 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, infusing it with lemon aroma.
- Combine Dry Ingredients: Add the flour, baking powder, and kosher salt to the lemon-sugar mixture and stir with a fork until evenly combined.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingers, rub the butter into the flour until it resembles pea-sized crumbs, ensuring the butter stays cold for flaky biscuits.
- Add Cream and Mix: Drizzle in the cold heavy cream and gently mix with a fork just until a sticky dough forms, careful not to overmix for tender biscuits.
- Shape the Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 large, tall mounds and arrange them 2 inches apart on the prepared baking sheet. Sprinkle the tops with the remaining 1 teaspoon sugar for a slight crunch and sweetness.
- Bake the Biscuits: Bake in the preheated oven for 15 to 20 minutes, until the bottoms are deeply golden and the tops are lightly browned. Remove and let cool slightly before assembling.
- Make Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat the cold heavy cream and 2 tablespoons sugar on medium-high speed until stiff peaks just form, about 90 seconds. Avoid overwhipping to maintain creaminess.
- Assemble the 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 freshly whipped cream, and cap with the top half of the biscuit. Serve immediately for best texture and flavor.
Notes
- Use cold butter and cream to achieve flaky biscuit layers.
- Do not overmix the biscuit dough to keep it tender and light.
- Let strawberries macerate to enhance their natural sweetness and juiciness.
- Serve the shortcakes shortly after assembly to enjoy fresh textures.
- Whipped cream can be sweetened to taste or flavored with vanilla for variation.
