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Strawberry shortcake on a white ceramic plate on marble with fresh strawberries and whipped cream

Strawberry Shortcake

Classic summer strawberry shortcake with tender, flaky buttermilk-style biscuits, juicy macerated strawberries, and soft whipped cream.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar for macerating
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar for biscuits
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter cold and cubed
  • 3/4 cup heavy cream cold, plus more for brushing
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream for topping
  • 2 tbsp powdered sugar for whipped cream
  • 1/2 tsp vanilla extract for whipped cream

Method
 

  1. Toss sliced strawberries with 1/4 cup sugar and let macerate at room temperature for at least 30 minutes until juices release.
  2. Preheat oven to 425F. Whisk flour, sugar, baking powder, and salt. Work cold cubed butter in with fingertips until mixture resembles coarse crumbs with pea-sized pieces.
  3. Add cold cream and vanilla, stirring just until dough comes together. Pat to 3/4-inch thick on a floured surface. Cut rounds with a 2.5-inch cutter without twisting.
  4. Place on parchment-lined baking sheet. Brush with cream and bake at 425F for 12 to 14 minutes until golden. Cool 5 minutes.
  5. Beat heavy cream, powdered sugar, and vanilla to soft peaks with an electric mixer, about 2 to 3 minutes.
  6. Split biscuits. Layer macerated berries and juices, then whipped cream, then the top biscuit. Add more berries and cream on top and serve immediately.

Notes

Keep butter cold throughout the biscuit making process. Do not overwork the dough or twist the biscuit cutter. Macerate strawberries for at least 30 minutes to build the syrupy, flavorful juice. Assemble individual portions right before serving to prevent soggy biscuits.