Print

Classic Buttermilk Strawberry Shortcake with Fresh Whipped Cream

A close-up of a homemade strawberry shortcake featuring a fluffy biscuit, macerated strawberries, and whipped cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this traditional recipe for light, flaky buttermilk biscuits layered with macerated fresh strawberries and homemade whipped cream. This is the best strawberry shortcake recipe for a summer dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for strawberries
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 4 cups fresh strawberries, hulled and sliced
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Strawberries: In a medium bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar. Set aside at room temperature for at least 30 minutes to allow the juices to release (macerate).
  2. Prepare the Dry Ingredients: Preheat your oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  3. Cut in the Butter: Add the cold butter pieces to the flour mixture. 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 of butter remaining.
  4. Add Buttermilk: Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  5. Shape the Shortcakes: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough into thirds (like a letter). Pat it down again to 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 lightly with a little extra buttermilk, if desired. Bake for 12 to 15 minutes, or until the tops are golden brown. Let cool slightly on a wire rack.
  7. Make Whipped Cream: While the shortcakes cool, beat the cold heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  8. Assemble: Split each warm or cooled shortcake 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 half of the shortcake on the cream and top with more strawberries and cream. Serve immediately.

Notes

  • For the flakiest shortcakes, keep your butter and buttermilk as cold as possible before mixing.
  • If you prefer a sweeter biscuit, you can increase the sugar in the dough to 1/3 cup.
  • Macerating the strawberries for at least 30 minutes creates the necessary syrup for soaking the biscuit base.
  • Do not twist the biscuit cutter when cutting; press straight down to keep the layers separated for a taller rise.

Nutrition

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