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The Best Strawberry Shortcakes Recipe

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This recipe for the Best Strawberry Shortcakes delivers a classic dessert featuring tender homemade biscuits, sweet macerated strawberries, and creamy vanilla whipped cream. Perfect for showcasing fresh summer strawberries, this dessert combines flaky, buttery biscuits with juicy, sweetened fruit and light whipped topping, making it an irresistible treat for any occasion.

Ingredients

Scale

Biscuits:

  • 3 cups (360 grams) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1 ¼ cup (310 grams) cold buttermilk, plus more for brushing

Macerated Strawberries:

  • 1 lb (450 grams) fresh strawberries, hulled and sliced
  • ⅓ cup (66 grams) granulated sugar
  • 1 teaspoon vanilla extract

Whipped Cream:

  • 1 ½ cup (375 ml) cold heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Biscuits: Preheat your oven to 400°F (204°C) and line a sheet pan with parchment paper or a silicone baking mat. In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and coarse salt. Add the cold cubed unsalted butter and cut it into the dry ingredients using a pastry blender or fork until the butter pieces resemble peas. Pour in 1 cup of cold buttermilk and gently combine with a spoon or spatula. Add the remaining ¼ cup buttermilk as needed to form a sticky, wet dough, taking care not to overmix to ensure the biscuits rise properly.
  2. Shape and Bake the Biscuits: Use a scoop or large spoon to drop the biscuit dough onto the prepared sheet pan, forming 12 biscuits. Brush their tops with a little extra buttermilk for a golden finish. Bake in the preheated oven for 18-20 minutes or until the tops and bottoms are a beautiful golden brown. Allow the biscuits to cool completely on a wire rack.
  3. Macerate the Strawberries: Place half of the sliced strawberries in a bowl and gently mash them with a potato masher or fork to release their juices. Add the remaining strawberries, granulated sugar, and vanilla extract to the bowl and stir until combined. Let the mixture sit for at least 20 minutes to fully macerate and develop sweetness.
  4. Make the Vanilla Whipped Cream: Using an electric mixer, beat the cold heavy whipping cream and vanilla extract on medium-high speed until the cream is thick, creamy, and holds soft peaks. Avoid overbeating to prevent it from becoming lumpy or turning into butter.
  5. Assemble the Strawberry Shortcakes: Slice the cooled biscuits in half horizontally. On the bottom half of each biscuit, spread a generous dollop of whipped cream. Spoon a generous amount of the macerated strawberries with their juices over the cream. Top with the biscuit’s top half and serve immediately to enjoy the fresh combination of textures and flavors.

Notes

  • Make sure to use cold butter and buttermilk in the biscuits for a flaky texture.
  • Do not overmix the biscuit dough, or you risk dense biscuits instead of light and fluffy ones.
  • Macerating strawberries for at least 20 minutes enhances their sweetness and juiciness.
  • Use cold heavy cream for best results in whipping.
  • Serve assembled shortcakes immediately to prevent the biscuits from becoming soggy.

Keywords: strawberry shortcakes, biscuit dessert, summer strawberry dessert, macerated strawberries, homemade biscuits, whipped cream dessert

Find it online: https://topreci.com/the-best-strawberry-shortcakes-recipe/