Strawberry Shortcake (Printable)

Light, tender biscuits layered with juicy strawberries and clouds of freshly whipped cream.

# What you'll need:

→ Strawberries

01 - 1 lb fresh strawberries, hulled and sliced
02 - 1/3 cup granulated sugar

→ Shortcakes

03 - 2 cups all-purpose flour
04 - 1/4 cup granulated sugar
05 - 2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt
08 - 1/2 cup cold unsalted butter, cut into cubes
09 - 3/4 cup cold buttermilk
10 - 1 tsp vanilla extract

→ Whipped Cream

11 - 1 cup heavy whipping cream
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract

# Directions:

01 - Combine sliced strawberries and granulated sugar in a mixing bowl. Stir thoroughly and let rest for at least 20 minutes until the berries release their natural juices.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
03 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Pour in the cold buttermilk and vanilla extract, stirring gently just until the dough comes together. Avoid overmixing to keep the shortcakes tender.
06 - Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Using a biscuit cutter, cut out 6 rounds and arrange them on the prepared baking sheet.
07 - Bake for 12 to 15 minutes until the tops are golden brown. Transfer to a wire rack and allow to cool completely.
08 - In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form.
09 - Split each cooled shortcake in half horizontally. Spoon the macerated strawberries and their juices generously over the bottom half. Add a dollop of whipped cream, then place the top half of the shortcake. Finish with additional berries and cream as desired.

# Expert Suggestions:

01 -
  • The shortcakes come out tender and golden every single time once you learn the cold butter trick.
  • Macerated strawberries create their own syrup so you never need a separate sauce.
  • It looks effortlessly impressive but comes together in under an hour with zero fuss.
02 -
  • Cold butter is not a suggestion here. I once used room temperature butter and the shortcakes came out dense as hockey pucks.
  • Twisting the biscuit cutter is the most common mistake people make and it prevents the shortcakes from rising evenly.
  • The strawberries need a full 20 minutes to macerate or you will miss that incredible syrup that soaks into the biscuit.
03 -
  • Grate frozen butter with a box grater instead of cubing it for the most even distribution and flakiest texture.
  • Reserve a few perfect strawberry slices for garnishing the top because people eat with their eyes first.

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