Strawberry Shortcake Recipe

Homemade Strawberry Shortcake is irresistible - a perfect blend of buttermilk biscuits, fresh and juicy strawberries, and lightly sweetened whipped cream! The biscuits are light, tender, and flaky, yet they are perfect for holding strawberries and cream.

Prep Time 30

Cook Time 24

Total Time 54

Instructions

Making The Strawberry Mixture

Add sliced strawberries and sugar to the bowl and mix well. Cover and refrigerate the strawberries until ready to use.

Making The Dough And Shaping The Biscuits

Line a baking sheet with parchment paper or a silicone mat.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Add the cold butter cubes to the flour mixture and combine them with flour with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.
Pour in the buttermilk and fold everything with a spoon or spatula until the dough comes together. Do not overwork the dough.
The dough will be shaggy and crumbly. Transfer it to a floured work surface and gently combine it with floured hands.
Keep the extra flour nearby and use it to flour your hands whenever needed. Using a floured rolling pin or floured hands, flatten the dough into a 1-inch thick rectangle.
Fold one side into the center, then the other side. Gently flatten into a 1-inch thick rectangle again. Repeat the folding again and flatten into a 1-inch thick rectangle.
Repeat the folding one last time and flatten the dough into the final 1-inch thick rectangle.
Cut the dough with a 2.5- or 3-inch circular biscuit cutter. Do not twist the cutter when pressing down into the dough. Collect the dough scraps, re-roll, flatten, and cut more circles until you use all the dough. You may have 8-10 biscuits.
Arrange the biscuits on the prepared baking sheet, keeping an even space between them. Brush the tops with heavy cream or buttermilk and sprinkle with coarse sugar.

Refrigerating or Freezing The Dough Circles

Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes.
If you do not have space for the baking sheet in the refrigerator or freezer, place the biscuits on the smaller plate and let them chill.
Then, transfer them onto the baking sheet before baking.

Baking The Biscuits

When you are ready to bake, preheat the oven to 400°F (200°C).
Bake the biscuits for 18-24 minutes or until golden brown on the top. Remove from the oven and cool in the pan for five minutes. Then, transfer onto a cooling rack and cool completely before assembling.

Making The Whipped Cream

Using a hand or stand mixer fitted with a whisk attachment, beat cream, icing sugar, and vanilla at medium-high speed until soft-medium peaks form.

Assembling The Strawberry Shortcake

Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Notes

Measuring: It is essential to measure the ingredients correctly. For the best results, use the kitchen scale if you have one.
Butter: It should be cold for the best flaky biscuits. So we need frozen butter. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing.
Buttermilk: Use cold buttermilk. You can also substitute whole milk or a combination of milk and cream for buttermilk. But, if you want to use buttermilk and do not have a store-bought one, make a homemade buttermilk substitute. Add a tablespoon of white vinegar to a cup of milk, stir well, and let it stand for five minutes. Make sure to use cold milk to make a buttermilk substitute.
Dough: Do not overmix the dough. Once you pour buttermilk into the dry ingredients, mix until just combined.
Chilling: While we process the dough and shape the biscuits, the dough comes to room temperature. It may result in the biscuits spreading too much while baking. So, I highly recommend refrigerating the dough circles to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. If you do not have enough space for the baking sheet in your fridge or freezer, place the biscuits on a smaller plate and transfer them to a baking tray before baking.

Nutrition (Approximate Values)

Calories : 477kcalCarbohydrates : 54gProtein : 7gFat : 27gSaturated Fat : 17gPolyunsaturated Fat : 1gMonounsaturated Fat : 7gTrans Fat : 1gCholesterol : 75mgSodium : 455mgPotassium : 228mgFiber : 3gSugar : 21gVitamin A : 939IUVitamin C : 43mgCalcium : 165mgIron : 2mg

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Ingredients

For The Strawberry Mixture

For The Biscuits

For The Topping (Optional)

For The Whipped Cream