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Strawberry Shortcake

Strawberry shortcake features layers of buttery, flaky biscuits topped with juicy, sweet strawberries and billowy whipped cream. The dish combines contrasting textures—crisp biscuits, soft berries, and creamy topping—creating a satisfying, summery treat. It’s a hands-on dessert that emphasizes fresh ingredients and simple techniques.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint strawberries ripe and fragrant
  • 2 tablespoons sugar for macerating berries
  • 2 1/2 cups all-purpose flour for biscuits
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 3/4 cups buttermilk or whole milk with 1 tbsp vinegar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar for whipped cream

Equipment

  • Mixing bowls
  • Baking sheet
  • Pastry cutter or fork
  • Whisk
  • Hand mixer or stand mixer
  • Serving plates

Method
 

  1. Hull and slice the strawberries, then toss with sugar in a bowl. Let sit for 15 minutes to release juices and develop flavor.
    1 pint strawberries, 2 tablespoons sugar
  2. Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together flour, baking powder, and salt to combine.
    2 tablespoons sugar
  3. Add the cold butter pieces to the dry ingredients. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces.
    2 tablespoons sugar
  4. Pour in the buttermilk and gently stir with a spatula until just combined. The dough will be slightly sticky.
    2 tablespoons sugar
  5. Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a 1-inch thick rectangle.
  6. Use a round cutter or glass to cut out biscuits from the dough. Place them on a baking sheet lined with parchment paper.
  7. Bake the biscuits in the preheated oven for 12-15 minutes, until golden brown and flaky. Remove and let cool slightly.
  8. While biscuits are baking, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form.
    2 tablespoons sugar
  9. Slice the warm biscuits in half horizontally to reveal their flaky layers.
  10. Assemble the shortcakes by placing the bottom half of each biscuit on a plate, spooning over a generous amount of strawberries and their juices, then topping with whipped cream.
    2 tablespoons sugar
  11. Place the biscuit top over the strawberries and cream, then garnish with additional berries or mint if desired. Serve immediately for the best contrast of textures.

Notes

For extra flavor, add a splash of lemon juice to the strawberries or a sprinkle of fresh herbs on top. Make sure to assemble just before serving to keep the biscuits crisp and berries juicy.