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Classic Homemade Strawberry Shortcake (Biscuit Style)

A delicious, tall strawberry shortcake featuring a flaky biscuit base piled high with macerated strawberries and fresh whipped cream.
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Make this classic strawberry shortcake recipe using tender, flaky biscuit-style shortcakes, fresh macerated strawberries, and homemade whipped cream. This is the real deal, just like grandma made.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 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 strawberries)
  • 1 cup cold heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

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

Notes

  • For the flakiest biscuits, make sure your butter and cream are very cold before mixing.
  • Macerating the strawberries is key; the sugar draws out the sweet juices that create the sauce.
  • You can make the shortcakes ahead of time and reheat them briefly before serving.

Nutrition

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