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Classic Homemade Strawberry Shortcake with Tender Biscuit Base

A close-up of a fluffy shortcake split and filled generously with whipped cream and macerated strawberries.
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Make the best strawberry shortcake with soft, fluffy homemade biscuits, macerated fresh strawberries, and light whipped cream. This classic summer dessert is simple to prepare and always a crowd-pleaser.

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 cold heavy cream, plus 1 1/2 cups for whipping
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for strawberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar for topping

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Gently toss them together. Set aside at room temperature for at least 30 minutes to allow the berries to macerate and release their juices.
  2. Make the biscuit dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
  3. Cut in the butter: Add the cold butter pieces to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Add liquid: Pour in the 3/4 cup of cold heavy cream. Stir just until the dough comes together. Do not overmix.
  5. Shape the shortcakes: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Use a 3-inch round biscuit cutter to cut out the shortcakes. Place them on an ungreased baking sheet.
  6. Bake: Brush the tops of the shortcakes lightly with a little extra heavy cream and sprinkle with the reserved 2 tablespoons of granulated sugar. Bake for 12 to 15 minutes, or until the tops are golden brown. Let them cool slightly on a wire rack.
  7. Make the whipped cream: In a separate chilled bowl, whip the 1 1/2 cups of heavy cream with the vanilla extract and 2 tablespoons of powdered sugar until soft peaks form.
  8. Assemble the shortcake: Split each warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom layer. Top with a large dollop of fresh whipped cream. Place the top biscuit half on the cream, and top with more strawberries and cream. Serve immediately.

Notes

  • For extra tender biscuit dough, chill your cut-out rounds in the freezer for 10 minutes before baking.
  • If you prefer a cake-like shortcake, substitute the biscuit dough with your favorite simple vanilla cake recipe layers.
  • Use fresh, ripe berries for the best flavor in this simple fruit dessert.

Nutrition

Find it online: https://juliameal.com/easy-fluffy-shortcake-recipe/