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Classic Strawberry Shortcake with Biscuit Layers

A delicious, layered strawberry shortcake featuring biscuits, macerated strawberries, and whipped cream.
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A recipe for traditional shortcake using tender, flaky biscuit layers topped with macerated fresh strawberries and homemade whipped cream.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream plus 1 cup for whipping
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for macerating strawberries
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the 3/4 cup cold heavy cream until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
  6. Use a 3-inch round biscuit cutter to cut out 6 to 8 rounds. Place them on the prepared baking sheet.
  7. Brush the tops lightly with a little extra heavy cream and sprinkle with the remaining 2 tablespoons of sugar.
  8. Bake for 12 to 15 minutes, or until the biscuits are golden brown. Let them cool slightly on a wire rack.
  9. While the biscuits bake, prepare the strawberries. In a medium bowl, gently toss the sliced strawberries with the 1/4 cup sugar. Let them sit for at least 15 minutes to macerate.
  10. In a separate bowl, whip the remaining 1 cup of heavy cream with the vanilla extract until soft peaks form.
  11. To assemble, split each warm or cooled biscuit in half horizontally. Place the bottom half on a plate.
  12. Spoon a generous amount of macerated strawberries and their juices over the bottom half.
  13. Top with a dollop of whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top before serving immediately.

Notes

  • For flakier biscuits, make sure your butter and cream are very cold before mixing.
  • You can substitute mixed berries for strawberries if you prefer a different flavor profile.
  • If you prefer a sweeter biscuit, increase the sugar in the dough to 1/3 cup.

Nutrition

Find it online: https://afripaket.com/classic-strawberry-shortcake-recipe/