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Classic Homemade Strawberry Shortcake with Biscuit-Style Shortcakes

Two servings of homemade strawberry shortcake stacked high with whipped cream and fresh sliced strawberries.
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Make the real deal: tender, flaky biscuit-style shortcakes filled with fresh strawberries and homemade whipped cream. This is the classic strawberry shortcake recipe you remember.

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 more for brushing
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for macerating berries
  • 1 cup heavy cream for whipping
  • 2 tablespoons powdered sugar for whipping cream

Instructions

  1. Prepare the shortcakes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Pour in the 3/4 cup cold heavy cream. Mix gently with a fork until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Pat or gently roll the dough to about 3/4-inch thickness.
  6. Use a 2.5-inch biscuit cutter to cut out rounds. Place the rounds on the prepared baking sheet. Brush the tops lightly with extra heavy cream and sprinkle with the reserved 2 tablespoons of granulated sugar.
  7. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool on a wire rack.
  8. Prepare the strawberries: In a bowl, gently toss the sliced strawberries with the 1/4 cup of sugar. Let them sit for at least 20 minutes to macerate and release juices.
  9. Prepare the whipped cream: In a separate bowl, beat 1 cup of heavy cream with the powdered sugar until stiff peaks form.
  10. Assemble the shortcakes: Split each cooled shortcake in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom layer.
  11. Top with a large dollop of homemade whipped cream. Place the top half of the shortcake on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the best biscuit texture, make sure your butter and cream are very cold before mixing.
  • You can make the shortcakes ahead of time and store them in an airtight container at room temperature for up to two days.
  • If you want a sweeter, more cake-like shortcake, increase the sugar in the dough to 1/3 cup.

Nutrition

Find it online: https://bringdish.com/classic-strawberry-shortcake-recipe/