Description
This classic Strawberry Shortcake recipe features homemade flaky shortcakes layered with fresh strawberry topping and luscious whipped cream. Perfectly golden, tender biscuits combine with sweet, juicy strawberries and light, fluffy whipped cream for a delightful dessert or afternoon treat. The recipe includes tips for making ahead by freezing unbaked dough, ensuring convenience without sacrificing flavor or texture.
Ingredients
Scale
Fresh Strawberry Topping
- 1 batch Fresh Strawberry Topping (typically strawberries macerated with sugar)
Shortcake
- 3 cups all purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter (1 1/2 sticks), chopped
- 1 large cold egg
- 3/4 cup cold buttermilk
- 1–2 tablespoons cold buttermilk or ice water
- Butter or oil for greasing pan
Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Strawberry Topping: Make the fresh strawberry topping by slicing strawberries and mixing them with sugar. Cover and let the mixture thicken either at room temperature or in the fridge.
- Combine Dry Ingredients: In a large bowl, whisk together 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder.
- Cut in Butter: Chop 3/4 cup cold butter into small pieces. Add to the flour mixture and use a pastry cutter to blend it until the mixture is crumbly with pea-sized butter pieces.
- Mix Wet Ingredients: In a small bowl or measuring cup, whisk together 3/4 cup cold buttermilk and 1 large cold egg.
- Combine Wet and Dry: Add the buttermilk and egg mixture to the flour and butter mixture. Use a rubber spatula to stir until a shaggy dough forms. It’s fine if some flour is not fully incorporated yet.
- Knead Dough: Flour your hands and knead the dough gently in the bowl to bring it together. If too dry, add 1 tablespoon cold buttermilk or ice water until cohesive.
- Roll and Fold Dough: Turn dough onto a floured surface. Roll into a 9×13 inch rectangle. Fold the dough in half, then quarters, then fold once more. Pat dough smooth and roll it gently to about 1 1/4 inch thickness.
- Cut Shortcakes: Dust a 2 1/2 inch biscuit cutter with flour and press straight down to cut out shortcake rounds. Avoid twisting to preserve rising ability.
- Re-roll Scraps: Gather scraps, roll, and cut additional shortcakes as needed.
- Arrange in Pan: Place shortcakes close together (touching or 1/2 inch apart) in a buttered cast iron skillet or greased 9×9 inch pan to encourage upward rising.
- Freeze Dough (optional): For flakier layers, freeze the assembled dough in the pan for 20 minutes while heating oven to 425°F.
- Brush and Sugar Tops: Just before baking, brush the tops with buttermilk or heavy cream and sprinkle with sugar for a crunchy, browned finish.
- Bake Shortcakes: Bake at 425°F for 18-22 minutes until tops are deep golden brown and biscuits feel firm. If browning too fast while not cooked inside, cover with foil and continue baking.
- Make Whipped Cream: In a large bowl or mixer, beat 2 cups heavy cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla on high speed for 2-5 minutes until stiff peaks form.
- Assemble Shortcakes: Split each warm shortcake in half. Layer bottom half with strawberry topping and whipped cream. Place top half on and add additional strawberries and cream.
- Make Ahead Instructions: Unbaked shortcakes can be frozen up to 2 months. To bake from frozen, bake at 450°F for 5 minutes, then reduce heat to 400°F and bake 15 more minutes.
Notes
- Do not twist the biscuit cutter when cutting dough to allow better rising.
- Freezing the dough before baking results in flakier layers and better texture.
- Use cold ingredients (butter, egg, buttermilk) to keep the dough cool and flaky.
- Brush with buttermilk or cream and sprinkle sugar to create a golden, crunchy top.
- Shortcakes can be made ahead and frozen for convenience.
- Serve shortcakes warm for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry shortcake, strawberry dessert, shortcake recipe, whipped cream dessert, classic American dessert
