Description
Indulge in the perfect summer dessert with this classic Strawberry Shortcake recipe. Featuring tender, flaky biscuits layered with juicy macerated strawberries and pillowy whipped cream, this delightful treat combines sweet and tangy flavors with delightful textures for a truly memorable experience.
Ingredients
Units
Scale
For the Macerated Strawberries:
- 1 1/2 pounds strawberries, hulled and sliced (675g)
- 1/3 cup granulated sugar (67g)
For the Biscuits:
- 4 cups all-purpose flour (480g)
- 1/4 cup granulated sugar (50g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed (226g)
- 1 1/4 cups cold buttermilk (300mL)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream for brushing on top
For the Whipped Cream:
- 2 cups heavy whipping cream (480ml)
- 1/4 cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: Place sliced strawberries in a large bowl, sprinkle with sugar, mix, cover, and refrigerate while making the biscuits (up to 24 hours). This process allows the sugar to draw out the strawberries’ juices, intensifying their flavor and creating a luscious syrup.
- Prepare the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper. This ensures even baking and prevents the biscuits from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and flavors throughout the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, and vanilla. Set aside. This mixture will add richness and flavor to the biscuits.
- Cut in the Butter: Add cold, cubed butter to the dry mixture and work it in with your hands or a pastry cutter until the butter is in pea-sized pieces. This technique creates a flaky texture in the baked biscuits.
- Form the Dough: Pour the wet ingredients into the flour mixture and mix until a shaggy dough forms. Be careful not to overmix, as this can result in tough biscuits.
- Shape and Cut Biscuits: On a well-floured surface, gently work the dough into a single mass and pat it to 1-inch thickness. Use a floured 3-inch biscuit cutter to cut out 8 shortcakes, pressing straight down without twisting.
- Bake the Biscuits: Place biscuits on the prepared baking sheet, brush tops with cream, and sprinkle with sugar if desired. Bake for 15 minutes or until golden brown. Cool completely on a wire rack.
- Make Whipped Cream: In a large mixing bowl, beat cream, sugar, and vanilla on medium-high speed until soft peaks form. This creates a light and airy topping for the shortcakes.
- Assemble and Serve: Split cooled biscuits in half. Layer with whipped cream and macerated strawberries, then top with the other biscuit half. Finish with more whipped cream and strawberries. Serve immediately for the best taste and texture.
Notes
- Macerate strawberries in advance for maximum flavor development.
- Use a food processor for easier butter incorporation if desired.
- Place biscuits about 1 inch apart on the baking sheet for taller rise.
- Avoid twisting the biscuit cutter to ensure proper rising during baking.
Nutrition
- Serving Size: 1 shortcake
- Calories: 650kcal
- Sugar: 30g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg
