Classic Strawberry Shortcake
Classic Strawberry Shortcake layers sweetened fresh strawberries and whipped cream between split, buttery biscuits. The biscuits bake up golden and tender in about 15 minutes, and the strawberries are macerated ahead of time so they release a natural syrup. The whole dessert is ready to assemble in under an hour.
Equipment
- Oven
- Mixing Bowls
- Baking sheet
- Parchment Paper
- Pastry Cutter
- Whisk
- Cooling Rack
Ingredients
For the Biscuit:
- 2 cups all-purpose flour preferably unbleached, organic
- ¼ cup granulated sugar optional for sweeter biscuits
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter chilled, cut into small cubes
- ¾ cup heavy cream
For the Strawberry Topping:
- 1 pound fresh strawberries hulled and sliced
- ¼ cup granulated sugar adjust sweetness as preferred
For the Cream:
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to blend evenly.
- Incorporate the Butter: Add cubed butter into the flour mixture. Use a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs.
- Add the Wet Ingredients: Pour in heavy cream and stir until just combined. Avoid over-mixing to ensure the biscuits are tender.
- Shape and Bake the Biscuits: Scoop 1/4 cup portions onto the prepared baking sheet. Bake for 15-20 minutes until golden brown. Cool on a rack.
- Prepare the Strawberries: Mix sliced strawberries with sugar in a bowl. Let them sit for at least 30 minutes to macerate, enhancing their sweetness and juiciness.
- Create the Cream: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This texture should be light and airy.
- Assemble the Shortcakes: Slice the cooled biscuits in half horizontally. Layer with strawberries and whipped cream, then top with the other half of the biscuit.
Notes
Tammy’s Tips:
- Experiment with the biscuit sweetness by adjusting the sugar.
- Add lemon zest to the cream for an extra zing.
- Dietary Adaptations: Substitute dairy-free cream as needed. Gluten-free flour can replace traditional flour with similar results.
Nutrition
Calories: 625kcalCarbohydrates: 59gProtein: 7gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 119mgSodium: 428mgPotassium: 233mgFiber: 3gSugar: 25gVitamin A: 1503IUVitamin C: 45mgCalcium: 187mgIron: 3mg
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