Strawberry shortcake on a white dessert plate. Made up of sweet buttermilk biscuit, macerated strawberries, and whipped cream. It is decorated on top with a fresh strawberry and mint leaves.

Strawberry Shortcake

Servings: 9
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 45 minutes

Ingredients

Strawberries

  • 2 1/2 lbs fresh strawberries, hulled
  • 6 Tbsp (80g) granulated sugar

Sweet Biscuits

  • 3 cups (424g) unbleached all-purpose flour (scoop and level to measure)
  • 1/3 cup (68g) granulated sugar, plus 1 Tbsp for topping
  • 1 Tbsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, cold, diced into small cubes
  • 1 cup buttermilk*, cold
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 egg white, lighlty beaten

Whipped Cream

  • 1 cup heavy cream
  • 1 1/2 Tbsp granulated sugar

Instructions

  1. Slice strawberries then add about 1/3 of them to a bowl and mash with a potato masher. Add remaining sliced strawberries and 6 Tbsp sugar and toss. Chill at least 30 minutes.

  2. Preheat oven to 425 degrees. Line a 18 by 13-inch baking sheet with parchment paper.

  3. In a mixing bowl whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Add butter and cut into mixture until it resembles coarse crumbs.

  4. Make a well in center of mixture. In a mixing bowl (or large liquid measuring cup) whisk together buttermilk, 1 whole egg and vanilla extract.

  5. Pour buttermilk mixture into well in center of flour mixture. Fold with a rubber spatula until it comes together in large pieces.

  6. Drop mixture onto a lightly floured surface and turn and press gently about 4 or 5 times until it comes together. Pat into a square about 8 by 8-inches.

  7. Cut into rounds using a 2 1/2-inch round, floured cutter then transfer to lined baking sheet.

  8. Brush tops with egg white then sprinkle evenly with remaining 1 Tbsp sugar. Bake in preheated oven until cooked through and lightly golden brown, about 10 - 12 minutes. Let cool on wire rack 10 minutes.

  9. Pour heavy cream and 1 1/2 Tbsp sugar into a chilled mixing bowl. Using an electric hand mixer whip until stiff peaks form. 

  10. To assemble shortcakes, split each biscuit in half using a knife, dollop a spoonful of whipped cream over bottom halves, spoon plenty of strawberries over cream layer then top with second half of biscuit. Serve right after assembling.

Recipe Notes

  • *If you live in a dry climate I recommend adding 1 extra tablespoon of buttermilk.
  • Discard scraps after cutting or gently press together and cut more biscuits - these just won't be as tender.
  • Recipe adapted with some changes from King Arthur Flour