Homemade Strawberry Shortcake
A delicious and refreshing dessert featuring juicy strawberries, fluffy biscuits, and creamy whipped cream.
Ingredients
For the Strawberries
- 6 to 7 cups quartered strawberries Use fresh, ripe strawberries for the best flavor.
- 1/4 cup granulated sugar For macerating the strawberries.
- 1 teaspoon pure vanilla extract
For the Biscuits
- 2 and 3/4 cups all-purpose flour Plus extra for hands and work surface.
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 tablespoons heavy cream or buttermilk (for brushing)
- Coarse sugar (for sprinkling)
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar Adjust to taste.
Instructions
Preparation
- Stir together the strawberries and 1/4 cup sugar in a large bowl. Refrigerate for a while.
- Preheat the oven to 400°F (204°C).
- In a large bowl, mix the flour, 1/4 cup sugar, baking powder, baking soda, and salt together.
- Cut in the cold, cubed butter until coarse crumbs form.
- Stir in the buttermilk until the dough starts to come together.
- Turn the dough onto a floured surface and gently bring it together.
- Roll out the dough and fold it to create layers, then cut into circles.
Baking
- Place the biscuits on a baking sheet. Brush the tops with cream and sprinkle with coarse sugar.
- Bake for 18 to 22 minutes, or until golden brown.
Whipping Cream and Serving
- Beat the heavy cream, 2 tablespoons of sugar, and vanilla until soft peaks form.
- Slice the baked biscuits, layer with strawberries and whipped cream, and serve immediately.
Notes
Serve the shortcake immediately for the best taste and texture. Store each component separately for leftovers.