I love strawberry shortcake, but I’ve always made mine with pound cake in the past. Little did I know, it can be made with angel food cake, biscuits, or even regular vanilla cake. For this recipe, I tried to go a bit more traditional by making a flaky biscuit base, and I think it turned out perfectly. The tender, flaky biscuits hold up so well to the juicy strawberries and soft whipped cream.
What’s in This Strawberry Shortcake Recipe?
Strawberries: I highly recommend using fresh over frozen strawberries for the best flavor and texture. A pint of fresh strawberries weighs approximately ¾ of a pound, so grab 3 pints to be on the safe side! Sugar: Granulated sugar helps draw moisture out of the strawberries and sweetens both the biscuits and the whipped cream. Flour: All-purpose flour gives the biscuits structure. Baking Powder: Helps the biscuits rise to become light and fluffy. Salt: Kosher salt enhances the flavor of the biscuits. Butter: Cold unsalted butter is the key to flaky biscuits. It melts as the biscuits bake, releasing steam that creates layers. Heavy Cream: Adds moisture to the biscuits and forms the base of the whipped cream. Vanilla Extract: Adds warmth and vanilla flavor to both the biscuits and the whipped cream.
Tips for Success
Mix the strawberries and sugar together before making the shortcake so they have plenty of time to get juicy. Use cold butter for the flakiest shortcakes. Make sure your baking powder is fresh!
How to Store
I recommend keeping the biscuits, strawberries, and whipped cream in separate airtight containers for the best results. The biscuits can stay at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months. The strawberries will keep for up to 4 days in the refrigerator. I recommend making a fresh batch of whipped cream for each serving, or follow my stabilized whipped cream recipe if you’d like to store it for longer.
How to Make Strawberry Shortcake Step by Step
Macerate the Berries: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. Add half of 2 pounds of strawberries and ⅓ cup of granulated sugar to a large bowl. Mash the strawberries into a chunky sauce. Stir in the remaining pound of berries and set aside in the fridge as you make the shortcakes. Mix the Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, ¼ cup of granulated sugar, 2 tablespoons of baking powder, and 1 teaspoon of kosher salt. Cut in the Butter: Add in ¾ cup of cold unsalted butter cut into pieces and use a pastry cutter to cut the butter into the flour. The mixture will be crumbly and the largest pieces should be the size of peas. Stir the Wet Ingredients: In a liquid measuring cup, stir together 1⅓ cups of heavy cream and 1 teaspoon of vanilla extract. Mix the Dough: Pour the liquid into the dry and stir with a spoon or spatula. The dough will be very shaggy chunks of butter – this is good. Divide into Biscuits: With floured hands, form the dough into 8 balls (about 112 grams per ball). They will be lumpy and not smooth. Place them on the prepared baking sheet. Bake the Biscuits: Brush each ball with heavy cream and sprinkle on some turbinado sugar. Bake for 15-20 minutes or until they are golden. Let the biscuits cool while you make the whipped cream. Whip the Cream and Assemble the Shortcakes: Using a hand mixer, whip 1½ cups of heavy cream, 3 tablespoons of granulated sugar, and ½ teaspoon of pure vanilla extract until soft peaks form. To assemble, cut each shortcake in half and place the bottom half of your serving plate. Top with berries, a dollop of whipped cream, the top of the shortcake, more cream, and more berries. Serve and enjoy!
