Name: Classic Strawberry Shortcake
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 6 shortcakes
Cuisine: American
Ingredients: 2 lbs fresh strawberries, hulled and quartered; 1/3 cup granulated sugar; 1 tablespoon fresh lemon juice; 1/2 teaspoon pure vanilla extract; 2 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon fine sea salt; 8 tablespoons cold unsalted butter, cubed; 1 cup cold buttermilk; 1 large egg; 1 teaspoon pure vanilla extract; Coarse sugar for sprinkling; 1 1/2 cups cold heavy cream; 3 tablespoons powdered sugar; 1 teaspoon pure vanilla extract

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A beloved American summer dessert featuring tender, buttery split biscuits layered with juicy macerated strawberries and clouds of freshly whipped cream. Each bite balances warm cake, sweet-tart fruit, and rich dairy in perfect harmony.

Prep Time25 mins

Cook Time18 mins

Total Time43 mins

Servings6

Yield6 shortcakes

Nutrition Facts

Per serving (estimated)

485 kcalCalories
24 gFat
14 gSaturated Fat
58 gCarbs
3 gFiber
28 gSugar
6 gProtein
290 mgSodium
245 mgPotassium
95 mgCalcium
2 mgIron
65 mgVitamin C
520 mcgVitamin A

Ingredients

For the Macerated Strawberries

2 lbs fresh strawberries, hulled and quartered
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract

For the Buttermilk Biscuits

2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
8 tablespoons cold unsalted butter, cubed
1 cup cold buttermilk
1 large egg
1 teaspoon pure vanilla extract
Coarse sugar for sprinkling

For the Vanilla Whipped Cream

1 1/2 cups cold heavy cream
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Directions

Macerate the strawberries: In a large bowl, toss the quartered strawberries with granulated sugar, lemon juice, and vanilla. Let sit at room temperature for at least 30 minutes, stirring occasionally, until the berries release their juices.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Make the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
In a small bowl, whisk the buttermilk, egg, and vanilla together. Pour into the flour mixture and stir gently with a fork just until a shaggy dough forms—do not overmix.
Turn the dough onto a lightly floured surface, pat into a 3/4-inch thick rectangle, and fold in half. Repeat the pat and fold twice more to create flaky layers, then cut out 6 biscuits with a 2 1/2-inch round cutter.
Place the biscuits on the prepared baking sheet, brush the tops with a little buttermilk, and sprinkle with coarse sugar. Bake for 16 to 18 minutes until deeply golden on top.
While the biscuits bake, whip the cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft to medium peaks form—do not overbeat.
To assemble, split each warm biscuit in half horizontally. Place the bottom half on a plate, spoon generously with macerated strawberries and their juices, add a large dollop of whipped cream, then cap with the biscuit top. Finish with more berries and cream.

Cook’s Notes

Cold ingredients are essential for tender, flaky biscuits—keep the butter and buttermilk chilled until ready to use.
Macerate the strawberries for at least 30 minutes but no more than 2 hours so they stay pleasantly textured rather than mushy.
Serve the shortcakes while the biscuits are still slightly warm for the best contrast with the cold cream.
For a richer topping, fold 1/2 cup of mascarpone into the whipped cream just until combined.
Don't skip the pat-and-fold technique—it's what creates those signature flaky, layered biscuits.