Classic Strawberry Shortcake with Homemade Whipped Cream
Easy Homemade Strawberry Shortcakes are my quintessential summer dessert recipe! Flaky buttermilk biscuits are topped with sweet fresh strawberries and mounds of pillowy soft whipped cream. Perfect for picnics and summer cookouts alike, everyone will go back for seconds!
Servings: 12 servings
Calories: 403kcal
Video
Equipment
Grater
Fork or spatula
2½-inch biscuit or cookie cutter though any size will work!
Ingredients
For the strawberries
- 2 cups strawberries, hulled and quartered
- ¼ cup (50g) granulated sugar
- 2 Tbsp fresh lemon juice, from ½ a medium lemon
- Pinch of Kosher salt
For the biscuits
- 3 cups (360g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp lemon zest, from ½ medium lemon
- ½ tsp Kosher salt
- 10 Tbsp (141g) cold butter, grated or cubed
- ½ cup (118ml) + 2 Tbsp heavy whipping cream, very cold, divided
- ½ cup (118ml) buttermilk, very cold
- 2 large (100g) eggs
- 1 tsp pure vanilla extract or vanilla bean paste
- Turbinado sugar, optional
For serving
- 1½ cups (355ml) heavy cream, cold
- 3 Tbsp (6g) confectioners’ sugar
- 2 tsp vanilla extract
Instructions
- Macerate the berries. Place 2 cups of quartered strawberries in a bowl, then toss to combine with ¼ cup (50g) sugar, 2 Tbsp fresh lemon juice, and a pinch of Kosher salt. Set aside.
- Prepare the biscuits. Combine 3 cups (360g) all-purpose flour, ¼ cup (50g) sugar, 1 Tbsp baking powder, 1 tsp baking soda, 1 tsp lemon zest, and ½ tsp Kosher salt in a bowl, then whisk well. Stir in 10 Tbsp (141g) grated cold butter. (If using cubed, use your hands or a pastry cutter to work the butter into the flour until there are mostly pea-sized pieces of butter.)
- Mix the wet ingredients. In a 2-cup measuring cup, whisk together ½ cup (118ml) heavy cream, ½ cup (118ml) buttermilk, 2 large (100g) eggs, and 1 tsp vanilla extract. Make a well in the dry ingredients, then pour the buttermilk mixture in the center. Use a fork or spatula to gently mix the batter until it begins to clump together to form a dough. It will be crumbly.
- Form the biscuits. Turn the dough out onto a lightly floured surface, then roll it out until it’s 1-inch thick. Use a 2½ -inch biscuit cutter (or a large glass) to cut out biscuits. You can combine the leftover dough and re-roll it out until you’ve used all the dough.
- Bake the biscuits. Preheat an oven to 400°F (205°C). Place the biscuits on a parchment lined baking sheet, then brush the tops with the remaining 2 Tbsp heavy cream. Optional: sprinkle with a little turbinado sugar if you like! Bake for 18-20 minutes, or until they’re golden brown. Cool completely on a wire rack.
- Whip the cream. Place 1½ cups (355ml) heavy cream, 3 Tbsp (6g) confectioners’ sugar, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed until medium peaks form. If you prefer stiff peaks, beat it a little longer.
- Assemble the shortcakes. Split each biscuit in half, then place on a plate or in a bowl. Spoon a generous amount of the strawberries on the bottom half. Top with a dollop of whipped cream, then add the top biscuit. Enjoy!
Notes
- The biscuits can be baked in a large cast-iron skillet brushed with melted butter.
- To make-ahead: The strawberries can be prepped up to a day in advance, as well as the biscuits -- bake, then store them separately in a fridge. When ready to serve, make fresh whipped cream. Assemble the shortcakes just before serving.
- Leftovers and storage: Store leftover assembled shortcakes in an airtight container in the refrigerator. They are best enjoyed within 1-2 days. Just note that once assembled the biscuits will absorb excess liquid from the strawberries and cream, and will likely soften as they sit.
- I do not recommend freezing assembled shortcakes. However, you can bake the biscuits in advance then freeze them for up to 3 months. Defrost overnight in a fridge, then assemble the shortcakes fresh.
Nutrition
Serving: 1strawberry shortcake | Calories: 403kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 404mg | Potassium: 141mg | Fiber: 1g | Sugar: 13g | Vitamin A: 944IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 2mg
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