Classic Strawberry Shortcake
Classic strawberry shortcake starts with tender, lightly sweet buttermilk biscuits rather than sponge cake. Split each biscuit and stack it with juicy strawberries and soft whipped cream, then add more berries and cream on top.
Toss the strawberries with sugar before making the biscuits so they have time to release their own red syrup. Keep the dough cold and handle it gently for a tender crumb. Assemble the shortcakes close to serving, adding just enough syrup to flavor the biscuit without soaking it.
Ingredients for Classic Strawberry Shortcake
- 2 pounds fresh strawberries, hulled and sliced (about 900g)
- 1/3 cup granulated sugar, for the strawberries (65g)
- 2 cups all-purpose flour, spooned and leveled (250g)
- 1/4 cup granulated sugar, for the biscuits (50g)
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons cold unsalted butter, cubed (85g)
- 3/4 cup cold buttermilk, plus a little more for brushing (180g)
- 1 1/2 cups cold heavy whipping cream (360g)
- 2 tablespoons powdered sugar (15g)
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon coarse sugar, for the biscuit tops
How to Make Classic Strawberry Shortcake
- Macerate the strawberries: Toss the sliced strawberries with 1/3 cup granulated sugar. Let stand for 20–30 minutes, stirring once, until the slices are glossy and have released some red juice. Leave the slices intact rather than mashing them.
- Mix the biscuit dough: Preheat the oven to 425°F (220°C) with a rack in the center. Line a rimmed baking sheet with parchment. Whisk the flour, 1/4 cup granulated sugar, baking powder, and salt in a large bowl. Cut in the cold butter until pea-size pieces remain. Stir in the cold buttermilk just until a shaggy dough holds together; do not knead it smooth.
- Cut the biscuits: Turn the dough onto a lightly floured surface and gently pat it to about 3/4 inch thick. Press a 2 1/2-inch round cutter straight down without twisting. Gather the scraps gently as needed to cut 8 biscuits. Set them about 2 inches apart on the prepared sheet.
- Bake: Brush the tops lightly with buttermilk and sprinkle with coarse sugar, if using. Bake uncovered for about 16–20 minutes, starting to check at 15 minutes. The tops should be golden, the sides set, and the bottoms lightly browned. If unsure, split one biscuit: the center should be tender, not wet or gummy. Return the biscuits to the oven briefly if needed.
- Whip the cream: Beat the cold heavy cream with the powdered sugar and vanilla until smooth and billowy, about 2–4 minutes. Stop when it holds soft-to-medium peaks; further beating can make it grainy.
- Cool and split: Let the biscuits cool until warm or at room temperature, about 10–15 minutes, so they will not melt the cream. Split each horizontally with a small serrated knife.
- Assemble: Place each biscuit bottom on a plate. Add a generous layer of whipped cream and strawberries, then replace the top. Finish with more cream and berries. Spoon on a little berry syrup, or serve it on the side. If the berries are especially juicy, lift them from the bowl with a slotted spoon before layering. Serve promptly.
How to Keep the Biscuits Tender
Spoon the flour into the measuring cup and level it rather than scooping it from the bag, which can pack in too much. Keep the butter cold and use only enough flour on the work surface to prevent sticking. Gentle mixing and shaping leave the biscuits with a rustic, tender crumb; twisting the cutter can press their edges together and limit their rise.
Strawberry Options
Thawed frozen strawberries can stand in for fresh when needed, but they will be softer and release more liquid. Lift them from their juices carefully and add less syrup when assembling.
For a citrus variation, add a little lemon zest to the biscuit dough or a small amount of lemon juice or zest to the berries.
Make-Ahead and Storage
Macerate the strawberries up to about 24 hours ahead and refrigerate them. They will soften and release more juice as they sit. Whipped cream can also be made ahead and refrigerated; whisk it briefly if it loosens.
Store baked biscuits covered and separate from the berries and cream. You can warm the biscuits gently, but let them cool before adding whipped cream. Baked biscuits can also be frozen separately, well wrapped, then thawed before serving. Do not freeze assembled shortcakes.
Assemble close to serving to keep the biscuits from softening. Refrigerate any leftover assembled shortcakes covered, bearing in mind that the berry juice will continue to soak into the biscuits.
Nutrition Information
Approximate nutrition per shortcake, based on 8 servings: 460 calories, 6g protein, 26g fat, and 52g carbohydrates. Approximate nutrition per 100g: 190 calories, 2g protein, 11g fat, and 22g carbohydrates. Values vary with portion size and the amount of berry syrup served.
Equipment
- Rimmed baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- 2 1/2-inch round cutter
- Electric mixer
- Small serrated knife
Ingredients
For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced (about 900 g)
- 1/3 cup granulated sugar (65 g)
For the Biscuits
- 2 cups all-purpose flour, spooned and leveled (250 g)
- 1/4 cup granulated sugar (50 g)
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons cold unsalted butter, cubed (85 g)
- 3/4 cup cold buttermilk, plus a little more for brushing (180 g)
- 1 tablespoon coarse sugar, optional, for the biscuit tops
For the Whipped Cream
- 1 1/2 cups cold heavy whipping cream (360 g)
- 2 tablespoons powdered sugar (15 g)
- 1 teaspoon vanilla extract
Instructions
- Toss the sliced strawberries with 1/3 cup granulated sugar. Let stand for 20–30 minutes, stirring once, until glossy and juicy.
- Preheat the oven to 425°F (220°C) with a rack in the center. Line a rimmed baking sheet with parchment.
- Whisk the flour, 1/4 cup granulated sugar, baking powder, and salt in a large bowl. Cut in the cold butter until pea-size pieces remain.
- Stir in the cold buttermilk just until a shaggy dough holds together. Do not knead it smooth.
- Turn the dough onto a lightly floured surface and gently pat it to about 3/4 inch thick. Cut out biscuits with a 2 1/2-inch cutter, pressing straight down without twisting. Gather scraps gently as needed to make 8 biscuits, then place them about 2 inches apart on the baking sheet.
- Brush the biscuit tops lightly with buttermilk and sprinkle with coarse sugar, if using. Bake for 16–20 minutes, checking at 15 minutes, until golden with set sides and lightly browned bottoms. The centers should be tender, not wet or gummy.
- Beat the cold cream with the powdered sugar and vanilla for 2–4 minutes, stopping when it holds soft-to-medium peaks.
- Cool the biscuits for 10–15 minutes, until warm or at room temperature. Split each horizontally with a small serrated knife.
- Layer each biscuit bottom with whipped cream and strawberries, replace the top, then finish with more cream and berries. Add a little berry syrup or serve it on the side, and serve promptly.
Tips
- Spoon flour into the measuring cup and level it instead of scooping from the bag.
- Keep the butter cold and use only enough flour on the work surface to prevent sticking.
- Handle the dough gently and press the cutter straight down without twisting for tender, well-risen biscuits.
- Stop whipping the cream at soft-to-medium peaks to keep it from becoming grainy.
- If the berries are very juicy, lift them from the bowl with a slotted spoon before layering.
Variations
- Frozen Strawberry Shortcake: Use thawed frozen strawberries; lift them carefully from their juices and add less syrup when assembling.
- Citrus Strawberry Shortcake: Add a little lemon zest to the biscuit dough or a small amount of lemon juice or zest to the berries.