Get the Recipe:
Strawberry Shortcake
These classic strawberry shortcakes are made with soft, slightly sweet drop biscuits, juicy macerated strawberries, and a generous layer of whipped cream. They're simple, nostalgic, and perfect for showcasing fresh berries.
Ingredients
For the biscuits:
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest, optional
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 2/3 cup (160 ml) heavy cream, plus more for brushing the biscuits
- 1 large egg
- 1 teaspoon vanilla extract
- coarse sugar, optional
For the filling:
- 1 to 1 1/2 pounds (454 to 680 g) fresh strawberries, hulled and sliced
- 1/4 to 1/3 cup (50 to 67 g) granulated sugar, adjust to taste
- 1 tablespoon (15 ml) fresh lemon juice
- about 2 cups sweetened whipped cream, soft or medium peaks
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Instructions
To make the biscuits:
- Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone liner or parchment paper rated for high temperatures.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest (if using).
- Add the cold butter cubes, and use a pastry blender or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
- In a small bowl, whisk together the cream, egg, and vanilla.
- Pour the wet mixture into the dry ingredients and stir just until combined. Don’t over-mix. It’s okay if it looks a bit shaggy.
- Scoop or drop 8 mounds (about 1/4 cup each) onto the baking sheet, spacing them apart. Brush the tops with a little cream, and sprinkle with coarse sugar if you’d like a bit of crunch.
- Bake for 14–17 minutes, or until golden brown. Let them cool completely before assembling.
To make the strawberry topping:
- Combine the sliced strawberries, sugar, and lemon juice in a bowl.
- Toss gently to coat. Let sit at room temperature for 30–45 minutes, stirring occasionally, until the berries release their juices and become syrupy.
- Taste and adjust the sugar or lemon juice as needed before serving.
To assemble:
- Split the biscuits horizontally with a serrated knife. If they’re very tender, use your fingers to gently pull them apart.
- Spoon strawberries and their juices over the bottom half of each biscuit.
- Add a generous dollop of whipped cream on top of the strawberries.
- Place the biscuit tops over the cream. Add a little extra cream and a few more berries on top if you’re feeling fancy.
- Serve right away so the biscuits stay tender and the cream doesn’t deflate.
Notes
- Assembled shortcakes are best enjoyed the day they're made. The biscuits and strawberries can be stored separately up to 2 days.
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