Description
A charming dessert featuring golden biscuits, ripe strawberries, and whipped cream. Perfect for summer or brunch, homemade biscuits balance tart berries and light cream for a harmonious treat.
Ingredients
6–7 cups quartered strawberries
1/4 cup + 2 tbsp granulated sugar
1 tsp vanilla extract
1 cup heavy cream (whipped) + 2 tbsp (brushing)
2¾ cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold butter, cubed
3/4 cup buttermilk
1 tbsp coarse sugar (for sprinkling)
Instructions
Combine strawberries with 1/4 cup sugar in a bowl; chill 20 minutes.
Preheat oven to 400°F (200°C).
Whisk flour, baking powder, baking soda, and salt in a bowl.
Cube and chill butter 30 minutes; cut into dry ingredients until crumbly.
Add buttermilk gradually to form dough; flatten to 3/4″ thickness.
Cut biscuits with 3″ cutter, prick dough, and arrange on baking sheet.
Brush with buttermilk and sprinkle with coarse sugar.
Bake 18–22 minutes until golden; rest 10 minutes.
Chill mixing bowl 15 minutes; whip cream with 2 tbsp sugar until soft peaks form.
Split biscuits and layer with whipped cream and macerated strawberries.
Notes
For vegan option, substitute heavy cream with non-dairy cream.
Chilling butter ensures flaky biscuits.
Macerated strawberries darken over time—use immediately for best flavor.
Baking in a cast iron skillet enhances browning.
Add a teaspoon of lemon zest for extra tanginess.
Store assembled shortcakes in an airtight container at room temperature up to 2 hours.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake serving
- Calories: 540
- Sugar: 9g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg