Classic strawberry shortcake made with homemade biscuits topped with sugary strawberries and homemade whipped cream. This is one dessert that is a must for summer!
½cup(113g)unsalted butter, cold and cut into pieces
1cup(240ml)buttermilk, cold
1large egg
1tablespoonvanilla extract
1tablespoonheavy cream, or milk
2tablespoonscoarse sugar
For the strawberries
3cups(432g)chopped strawberries
¼cup(50g)granulated sugar
For the whipped cream
1cup(240ml)heavy whipping cream, cold
1tablespoonconfectioners' sugar
1teaspoonvanilla extract
Instructions
Make the biscuits
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs.
Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist enough to stick together but not wet and sticky.
Transfer the dough to a lightly floured surface and gently knead the dough 4 or 5 times. Pat the dough flat to a 1-inch thickness. Use a 3-inch biscuit cutter and cut out the biscuits. Reroll scraps and repeat until you have 6-7 biscuits.
Arrange the biscuits on a baking sheet lined with parchment paper. Place them in the freezer for 30 minutes.
Position the oven rack in the center of the oven and heat to 400°F.
Brush the tops of the biscuits with cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool.
Make the strawberries
Add the strawberries to a large bowl. Sprinkle the sugar over the top and stir until the strawberries are evenly coated with sugar.
Cover with plastic wrap and set aside for 20-30 minutes until the strawberries begin to release their juices.
Make the whipped cream
In a medium bowl, beat the cream and sugar together on medium speed until the sugar has dissolved and the cream is foamy.
Add the vanilla and beat on medium-high speed until soft peaks form, about 3 minutes.
Assemble the shortcakes
Slice each biscuit in half so you have a top and bottom piece of biscuit. Layer strawberries and whipped cream over the bottom half of the biscuit. Set the top of the biscuit over the top of the berries and cream. Serve immediately.
Notes
Flour: Make sure to properly measure the flour. Lightly spoon it into the measuring cup then level it off with the back of a knife. Or weigh it for more accurate measurements.
Sugar: Coconut sugar is also a great option if you are looking for something different than refined sugar.
Buttermilk: Full-fat buttermilk will give you the best texture.
Whipped cream: Try this whipped coconut cream if you want something other than whipped cream for topping.
Baking the biscuits: When placing the biscuits on the baking sheet, set them right next to each other as pictured above. This will promote a higher rise.
Make ahead tips
Unbaked biscuits can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
Baked biscuits will keep for up to 2 days stored in an airtight container at room temperature or in the refrigerator or for up to 3 months in the freezer. Thaw in the refrigerator overnight.
The strawberries can be prepared 1 day in advance. Cover tightly and refrigerate until ready to use.
The whipped cream can be prepared up to 2 hours in advance. Cover tightly and refrigerate until ready to use.