Strawberry Shortcake Recipe
Make an old-fashioned Strawberry Shortcake recipe from scratch with a few simple ingredients!
Servings 8 - 10 people (about 9 biscuits)
FOR THE STRAWBERRY FILLING:
- 4 pints ripe strawberries (about 8 cups), stemmed
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
FOR THE SHORTCAKE BISCUITS:
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- ¾ teaspoon kosher salt
- ¼ cup granulated sugar, plus extra 1 tablespoon for sprinkling on top
- 12 tablespoons (1 ½ sticks) salted butter, cut into small pieces and chilled
- 1 ¼ cup heavy cream or buttermilk, plus 2 additional tablespoons for brushing tops
FOR THE WHIPPED CREAM:
- 1 cup very cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
PREPARE THE STRAWBERRY FILLING:
MAKE THE SHORTCAKE BISCUITS:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large food processor, combine flour, baking powder, salt and ¼ cup of sugar. Pulse until blended.
Add the chilled butter and pulse until incorporated (there will still be some small chunks of butter).
Slowly pour in the buttermilk or cream, pulsing as you go. Stop pulsing as soon as the dough comes together.
Turn out onto lightly floured surface and press to ¾-inch height. Cut desired shape (I use a 3-inch round biscuit cutter). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high. Arrange biscuits (with sides touching) on the parchment-lined baking sheet. Brush tops with 2 remaining tablespoons of cream; sprinkle with remaining 1 tablespoon of sugar.
Bake for about 15 minutes, or until the tops are golden brown. Slide the parchment paper off the baking sheet and onto a wire rack to cool for at least 10-15 minutes before using as shortcakes.
- The strawberries need time to "macerate," which means that you let them sit in the sugar in order to draw out the juices, soften, and become sweet and saucy. They'll need to macerate for at least 1 hour, but you can do this up to 1 day ahead.
- You can also prepare the whipped cream up to 1 day ahead and keep it covered in the refrigerator.
- The biscuits can be baked up to 3 days in advance and stored in an airtight container at room temperature. You can also freeze the biscuits for up to 3 months.
- The butter and cream need to be as cold as possible for flaky and tender biscuits. You can freeze the cubed butter for about 10-20 minutes before using it or keep it in the refrigerator. I also keep the cream in the refrigerator right up until it’s time to add it to the food processor.
- Be careful not to overwork the dough. The food processor is great to quickly pulse the ingredients, but stop processing as soon as the dough comes together. Otherwise you’ll end up with tough, dry biscuits.
- The Best Type of Cream to Use: For a sturdy foam you'll need whipping cream (30% to 35% fat) or heavy whipping cream (36% minimum). Ultra-pasteurized dairy products will make a decent whipped cream, although the flavors taste a little more "cooked." Standard pasteurized cream will whip up more easily and hold better peaks, so use that if you can.
- Keep it Cold! Chilling the bowl, whisk (or attachments) and cream is critical to successful whipped cream. Colder cream gives you higher peaks.
- Start Slow: Use a lower speed to begin your whipping so that the cream won't warm too quickly. This will build up smaller bubbles for a more stable foam. Gradually increase the speed as you see the bubbles form and the cream get thicker.
- Whipping Time Can Vary Greatly: While I give an estimate of about 3 minutes for this recipe, don't focus on the clock. In this case, it's important to keep a close eye on the cream itself. Don't walk away! The total time required to form the soft peaks will depend on the speed and the temperature of your ingredients. As a result, just watch the cream and notice when you start to see "tracks" or traces of the whisk in the cream itself. At this point, you're almost to those soft peaks. Go slowly and don't beat the cream too much. Even just a few seconds too long and your cream can go from soft and fluffy to thick and dense.
Serving: 1strawberry shortcake | Calories: 457.4kcal | Carbohydrates: 52.2g | Protein: 7g | Fat: 26.1g | Saturated Fat: 16g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7g | Cholesterol: 79.2mg | Sodium: 582mg | Potassium: 403.3mg | Fiber: 5g | Sugar: 18.6g