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Strawberry Shortcake

Indulgent Strawberry Shortcake That Effortlessly Impresses

This Easy Strawberry Shortcake is a delightful summer dessert featuring buttery biscuits, sweet strawberries, and airy whipped cream.
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Prep Time 30 minutes
Cook Time 15 minutes
Maceration Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour Consider whole wheat flour for a denser texture.
  • ¼ cup granulated sugar Coconut sugar makes a great alternative for a less processed option.
  • 1 tablespoon baking powder Always check freshness for best results.
  • ½ teaspoon baking soda Omit if using buttermilk.
  • ½ teaspoon salt Don’t skip this crucial ingredient!
  • ½ cup cold unsalted butter Margarine can be used for a dairy-free variant.
  • ¾ cup buttermilk Substitute with milk mixed with vinegar or lemon for acidity.
  • 1 tablespoon heavy cream Used for brushing the biscuits.
For the Macerated Strawberries
  • 1 pound fresh strawberries Feel free to swap for mixed berries.
  • 1 tablespoon lemon juice Fresh lemons are best, but bottled juice works.
  • ¼ cup granulated sugar Adjust to taste during maceration.
For the Whipped Cream
  • 1 cup heavy cream Ensure mixing bowl is cold.
  • 2 tablespoons powdered sugar Adjust according to your taste.
  • 1 teaspoon vanilla extract Can be omitted for simpler whipped cream.
Optional Topping
  • to taste turbinado sugar Adds texture and sweetness.

Equipment

  • Mixing Bowl
  • Baking sheet
  • pastry cutter
  • Whisk
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Hull and slice 1 pound of fresh strawberries. Toss with ¼ cup of sugar and 1 tablespoon of lemon juice. Let macerate for at least 30 minutes.
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. In a mixing bowl, whisk together 2 cups of flour, ¼ cup of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  4. Cut in ½ cup of cold unsalted butter into small cubes until the mixture resembles coarse crumbs.
  5. Gradually mix in ¾ cup of buttermilk until a soft dough forms.
  6. Pat dough into a rectangle about ¾ inch thick and cut out rounds.
  7. Brush tops with heavy cream and sprinkle with turbinado sugar if desired.
  8. Bake for 12-15 minutes or until golden brown, then cool slightly on a wire rack.
  9. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla until stiff peaks form.
  10. Slice biscuits in half, layer with strawberries and whipped cream, then cap with biscuit tops.
  11. Serve immediately for the best experience.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Chill ingredients for flakier biscuits and avoid overmixing for best texture.

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