Strawberry Shortcake Recipe
Total Time
1 hr
Prep Time
30 mins
Rating
4.95 out of 5 stars
(38)
Ingredients
8 servings
- 2 cups all-purpose flour, plus more to dust
- 1 1/2 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp salt
- 5 Tbsp unsalted butter, cold, diced
- 1/2 cup heavy whipping cream, cold
- 1/2 cup milk, cold
- 1/2 tsp vanilla extract
- 1 1/2 lbs strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
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Preparation
Step 1
In a large mixing bowl, whisk together dry ingredients then sift together. Add 5 Tbsp diced cold butter and cut it into the flour mixture with a pastry cutter or with a food processor until it resembles coarse crumbs.
Step 2
Stir together 1/2 cup milk, 1/2 cup heavy cream, and 1/2 tsp vanilla and pour over flour mixture. Fold together with a wooden spoon until dough starts coming together then turn out onto a well-floured surface.
Step 3
Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest for 30 minutes at room temperature (65˚-75˚F).
Step 4
Preheat the oven to 425˚ and line a baking sheet with parchment paper. Gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without twisting the cutter.
Step 5
Transfer rounds to a lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.
Step 6
Slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate until ready to serve.
Step 7
In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.
Step 8
Split biscuit in half. Add strawberries with some sauce. Top with a generous dollop of cream. Cover with biscuit top, add more cream and strawberries.
Step 9
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Chef's notes
Make the biscuits 2-3 days ahead if stored in an airtight container on the counter, or in the freezer for 3 months.
Strawberries can be mixed with sugar and stored in the fridge for 24 hours.
You can make the whipped cream a few hours ahead by whipping the cream slightly less than soft peaks. Cover and store in the refrigerator, and then finish whipping just before serving.
Serving suggestion:
Assemble each plate for guests to enjoy, or serve buffet-style, allowing each guest to build their own plate.
For the best-rising biscuits, dip the biscuit cutter into flour with every biscuit you cut and push the cutter STRAIGHT DOWN without twisting.
