Description
Classic American Strawberry Shortcake is a delightful dessert featuring tender, buttery biscuits layered with sweet, macerated strawberries and fluffy whipped cream. This recipe combines homemade biscuits with fresh strawberries soaked in sugar and vanilla, topped with lightly sweetened whipped cream for a perfect, refreshing treat.
Ingredients
Biscuits:
- 250 g (8.8 oz / 2 cups) all-purpose flour + 30 g (1 oz / ¼ cup) for kneading the dough
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- 75 g (2.6 oz / ¾ cup) icing sugar
- 110 g (3.9 oz / ½ cup) unsalted butter, chilled and cubed
- 90 ml (3 oz / 1/3 cup + 1 tablespoon) milk
- 90 ml (3 oz / 1/3 cup + 1 tablespoon) heavy/double cream
Strawberries:
- 1 kg (2.2 lbs) strawberries
- 5 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 500 ml (17 fl.oz / 2 cups) heavy/double cream
- 2-3 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to prepare for baking the biscuits.
- Prepare Biscuit Dry Ingredients: In a large mixing bowl, combine 250 g flour, salt, baking powder, and icing sugar. This creates the base dry mixture for the biscuits.
- Cut in Butter: Add chilled, cubed butter into the flour mixture. Use a knife, dough blender, or food processor to cut or pulse the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Knead the Dough: Sprinkle remaining 30 g flour on your work surface. Turn the dough onto the floured surface and gently knead it about 10 times, just until it comes together and is coated with flour, avoiding overworking.
- Shape and Cut Biscuits: Press the dough into a 2.5 cm (1 inch) thick rectangle. Use a 6 cm (2½ inch) diameter cookie cutter to cut out biscuits. Re-form scraps to cut 1-2 extra biscuits. Place biscuits on lined tray.
- Bake Biscuits: Bake the biscuits in the preheated oven for 12-15 minutes until golden brown. Remove and transfer to wire racks to cool completely before assembling.
- Prepare Macerated Strawberries: Clean and cut strawberries into halves or quarters depending on size. Place in a bowl, add sugar and vanilla extract, stir gently, and let them macerate for at least 30 minutes to release their juices.
- Whip Cream: Pour heavy cream into a mixing bowl. Beat the cream gradually adding sugar to taste until stiff peaks form and the cream is light and fluffy.
- Assemble Shortcakes: Carefully split each biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juice over the bottom half, followed by a dollop of whipped cream.
- Top and Serve: Place the biscuit top over the filling, then add more strawberries, juice, and whipped cream on top. Serve immediately for the best texture and flavor.
Notes
- Use chilled butter for flakier, tender biscuits.
- Heavy cream can be substituted with double cream or whipping cream as preferred.
- Do not overwork the biscuit dough to avoid tough biscuits.
- Letting strawberries macerate enhances sweetness and juiciness.
- Serve assembled shortcakes immediately to keep biscuits from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
