Classic Strawberry Shortcakes
Flaky cream biscuits, syrupy strawberries, and soft whipped cream come together in this classic strawberry shortcake made entirely from scratch.
Servings: 9 servings
Equipment
Ingredients
For the Shortcake Biscuits
- 3 tablespoons granulated sugar 38 grams
- 1 tablespoon lemon zest
- 2 ¼ cups all-purpose flour 270 grams
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 1⅓ cups heavy cream 320 grams, plus more for brushing tops
- 3 to 4 tablespoons coarse sugar
For the Strawberries
- 1 ½ pounds fresh strawberries hulled and sliced
- ¼ to ⅓ cup granulated sugar to taste
- 1 to 2 teaspoons fresh lemon juice optional, to brighten
For the Whipped Cream
- 1 cup heavy cream cold
- 3 to 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Biscuits
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Infuse the sugar: In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and slightly damp from the zest oils.
- Finish the biscuit dough: To the lemon-sugar mixture, whisk in the flour, baking powder, baking soda, and salt.
- Stir the vanilla extract into the heavy cream, then pour it into the dry ingredients. Mix just until a soft, cohesive dough forms. If it feels dry or crumbly, add 1–2 tablespoons more cream and fold gently. Sometimes a few quick cuts and folds with a spatula are all it needs. The dough should be thick, sticky, and a little shaggy. Don’t overwork it.
- Portion and bake: Scoop into ¼-cup portions using a standard ice cream scoop. Place on the prepared baking sheet, spacing them 2 inches apart. Brush the tops with extra cream and sprinkle them with coarse sugar.
- Bake for 10–14 minutes, or until the tops are lightly golden and baked through. Break one open to check doneness if unsure. Let cool slightly.
Prepare the Strawberries
- In a bowl, toss the sliced strawberries with sugar and optional lemon juice. Let them sit at room temperature for at least 30 minutes to macerate and become syrupy. Stir occasionally while you prepare the biscuits.
Make the Whipped Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla with a hand mixer (or stand mixer) until soft peaks form. Keep chilled until ready to serve.
Assemble the Shortcakes
- Slice the biscuits in half horizontally. Spoon a generous portion of macerated strawberries over the bottom half, then top with a dollop of whipped cream. Cap with the top half of the biscuit and serve immediately.
Notes
Cut or scoop: The dough is thick enough to pat into a slab and cut with a biscuit cutter if you want uniform rounds, but scooping with a scoop or spoon is faster and works just as well.
Don’t overmix: The dough should be thick and sticky. Don’t overwork it or the biscuits will get tough.
Use a microplane: A microplane zester works best to release the lemon oils and flavor the sugar.
Let berries sit: The strawberries get juicier the longer they sit, so give them at least 30 minutes to macerate.
Soft peaks: Whip the cream just to soft peaks so it stays light and airy.
Want another twist? Try this chocolate sourdough strawberry shortcake. It swaps the classic biscuit for a cocoa version with sourdough discard
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 48g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 414mg | Potassium: 213mg | Fiber: 2g | Sugar: 22g | Vitamin A: 916IU | Vitamin C: 46mg | Calcium: 138mg | Iron: 2mg
