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Homemade strawberry shortcake stacked with juicy berries and fresh whipped cream
Scott Harrison

Strawberry Shortcake

Tender buttery biscuits layered with juicy macerated strawberries and fresh whipped cream. A simple from-scratch dessert ready in about 40 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 shortcakes
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the strawberries:
  • 1 lb fresh strawberries 450g, hulled and sliced
  • 3 tbsp granulated sugar
For the biscuits:
  • 2 cups all-purpose flour 250g
  • 2 tbsp granulated sugar plus extra for sprinkling
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold unsalted butter 85g, cubed
  • 3/4 cup cold milk 180ml
For the whipped cream:
  • 1 cup heavy whipping cream 240ml, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Equipment

  • Large mixing bowls
  • Pastry cutter or fork
  • 2.5-inch round biscuit cutter
  • Baking sheet
  • Parchment paper
  • Hand mixer or whisk

Method
 

  1. Toss the sliced strawberries with 3 tablespoons sugar. Let sit at least 20 minutes to make a syrup.
  2. Heat oven to 425°F (220°C). Whisk flour, sugar, baking powder, and salt. Cut in cold butter until crumbly with some pea-sized pieces.
  3. Stir in cold milk just until the dough holds together. Don't overmix.
  4. Pat dough to 1 inch thick, fold once or twice, pat again. Cut rounds, pressing straight down.
  5. Brush tops with milk, sprinkle with sugar, and bake 13 to 16 minutes until golden. Cool 10 minutes.
  6. Whip the cold cream with powdered sugar and vanilla to soft peaks.
  7. Split biscuits. Layer with strawberries, their syrup, and whipped cream. Serve right away.

Notes

Store biscuits, berries, and cream separately and build fresh for the best texture. Biscuits freeze up to a month. Use buttermilk for softer biscuits. Frozen strawberries work if thawed and drained. Taste the berries before sugaring, since sweetness varies.