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Classic Biscuit-Style Strawberry Shortcake Recipe

A close-up view of a homemade strawberry shortcake featuring a split biscuit, macerated strawberries, and whipped cream.
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Make this classic strawberry shortcake from scratch using tender, flaky biscuit shortcakes, fresh macerated strawberries, and homemade whipped cream. This easy summer dessert is perfect for gatherings.

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 heavy cream, plus 1 cup for topping
  • 1 quart fresh strawberries, sliced
  • 1/4 cup granulated sugar for strawberries

Instructions

  1. Prepare the shortcakes: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Stir in the 3/4 cup of heavy cream until just combined. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough to about 3/4-inch thickness. Cut into rounds using a biscuit cutter.
  5. Place the rounds on an ungreased baking sheet. Brush the tops lightly with a little extra cream and sprinkle with 1 tablespoon of sugar.
  6. Bake for 12 to 15 minutes, or until golden brown. Let cool slightly.
  7. Prepare the strawberry topping: In a separate bowl, gently toss the sliced strawberries with 1/4 cup sugar. Let them sit for at least 20 minutes to macerate and release juices.
  8. Make the whipped cream: In a chilled bowl, whip 1 cup of heavy cream with the remaining 1 tablespoon of sugar until soft peaks form.
  9. Assemble the shortcakes: Split a warm or room-temperature shortcake biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a dollop of whipped cream. Place the top half of the shortcake on the cream and serve immediately.

Notes

  • For the flakiest shortcakes, make sure your butter is very cold before mixing it into the dry ingredients.
  • You can make the strawberry topping ahead of time, but assemble the shortcakes just before serving for the best texture.
  • If you prefer a cake-style shortcake, you can use a soft sponge cake layer instead of the biscuit dough.

Nutrition

Find it online: https://frostedfancies.com/classic-shortcake-recipe-biscuit-style/