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Classic Strawberry Shortcake with Biscuit Base

A close-up of a fluffy shortcake slice topped generously with macerated strawberries and whipped cream.
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Make a traditional strawberry shortcake using tender, homemade biscuit shortcakes, fresh macerated strawberries, and light whipped cream.

Ingredients

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

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar for the shortcakes.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the 3/4 cup cold heavy cream until just combined. Do not overmix the dough.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
  6. Use a 3-inch round biscuit cutter to cut out 6 to 8 shortcakes. Place them on the prepared baking sheet.
  7. Brush the tops lightly with a little extra heavy cream and sprinkle with the 2 tablespoons of sugar reserved for topping.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  9. While the shortcakes bake, prepare the strawberries: In a medium bowl, toss the sliced strawberries with the 1/4 cup sugar. Let them sit at room temperature for at least 20 minutes to macerate.
  10. Prepare the whipped cream: Beat the 1 cup of heavy cream until soft peaks form.
  11. To assemble, split each warm or cooled shortcake in half horizontally. Place the bottom half on a plate. Spoon a generous amount of strawberries and their juices over the bottom layer. Top with whipped cream. Place the top half of the shortcake on the cream and add more strawberries and cream on top. Serve immediately.

Notes

  • For the best texture, keep the butter and cream very cold before mixing the dough.
  • Macerating the strawberries allows them to release their sweet juices, creating a natural syrup.
  • You can make the shortcakes up to one day ahead and store them in an airtight container at room temperature.

Nutrition

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