Classic Strawberry Shortcakes with Flaky Biscuits and Macerated Strawberries

A made-from-scratch Strawberry Shortcake consisting of a flaky biscuit, sweetened whipped cream and fresh strawberries. Such a simple recipe that produces those classic shortcakes your grandmother may have served!

strawberry shortcake recipe

This post may contain affiliate links. Please refer to the terms page for more information.

This recipe takes the classic approach starting with flaky, homemade biscuits. It is referred to as a shortcake because the ‘cake’ part of the dessert is crisp and crumbly, similar to a biscuit or a scone. The texture is produced by the process of working the butter into the dry ingredients. Additionally, the biscuit is baked at a high temperature for a short amount of time which helps in forming the flaky layers.

You want to use the freshest, reddest strawberries you can find. We have wonderful strawberries in New Jersey starting in early June so that is when I add Strawberry Shortcakes to our menu at the bakery. Most of us can get good strawberries year round – but nothing beats the taste of a strawberry picked yesterday at a local farm.

strawberries

Tips for Making a Classic Strawberry Shortcake

  • Macerating the Strawberries:
    • For this recipe the strawberries are sliced and macerated by tossing in granulated sugar and letting rest for at least an hour. The sugar will draw moisture out of the strawberries and dissolve to make a sweet sauce which is drizzled over your shortcake. This process will also soften your berries which results in a more palatable texture for the dessert.
how to macerate strawberries
  • Making the Biscuits:
    • Use cold, unsalted butter cut into cubes approximately 1/3 of an inch. Eliminate the salt in the recipe below if you use salted butter.
    • Whisk or sift your dry ingredients together (flour, sugar, salt and baking powder). This recipe uses a lot of baking powder and you want it well distributed.
    • Place the cold butter cubes in the dry ingredients and toss to coat. Begin cutting the butter into the dry ingredients. I prefer to use a pastry cutter but you may also use your hands. You will be breaking the butter down into smaller pieces and coating each piece with the dry ingredients. Continue working the butter into the flour mixture until there are still bits of butter about the size of a pea or larger.
    • Add 11 fluid ounces (1 1/3 cup) of heavy cream to the bowl and toss with a rubber spatula. Work dough briefly with your hands until it starts to come together.
    • Lightly flour a work surface and place dough on the work surface. Knead briefly until no dry crumbs remain.
    • Roll dough to ½ inch (dust worksurface and/or rolling pin with flour if the dough begins to stick).
    • Cut biscuits using a 3″ round pastry cutter. You may also cut the biscuits into 2 1/2 inch squares by using a knife or bench scraper.
    • Roll out remaining scraps of dough and cut additional biscuits.
    • Place half of the biscuits on a baking pan lined with parchment paper (or a Silpat or lightly butter the pan).
    • Brush the tops of the biscuits lightly with melted butter. Place the other half of the biscuits on top of the biscuits in the pan and brush lightly with melted butter.
    • Bake at 400° F for 12 – 15 minutes. Biscuits will be well risen and a dark brown when finished.
    • Cool biscuits completely before assembling the shortcakes.
bake biscuits
  • Assembling the Strawberry Shortcakes:
    • After the shortcakes are completely cool, pull the two pieces apart you baked on top of each other. Place the bottom of each shortcake on a serving plate.
    • Whip 8 ounces (1 cup) of heavy cream with 3 tablespoons of confectioners’ sugar. Whip until stiff peaks are formed.
    • Spoon a few strawberries and sauce (from macerating berries) over the bottom biscuit. Place a dollop (approximately 2 tablespoons) of the whipped cream on top of the strawberries. Place the top biscuit over the whipped cream. Place another dollop of whipped cream on the top biscuit and place a few more berries and sauce over the whipped cream.
strawberry shortcake recipe

Classic Strawberry Shortcakes

5 from 12 votes
Course Dessert
Servings 8

Ingredients
  

Macerate Strawberries

  • 1 Pint Fresh Strawberries, cut in ¼ slices
  • 50 Grams Granulated Sugar (¼ Cup)

Biscuit

  • 480 Grams All-Purpose flour (4 Cups)
  • 1 Tbsp Granulated Sugar
  • ½ tsp Salt
  • 5 tsp Baking Powder
  • 160 Grams Butter (cold and chopped in ⅓ inch pieces) (6 oz. or 1 ½ sticks)
  • 11 Fluid Ounces Heavy Cream (1 ⅓ Cups)
  • 57 Grams Butter, melted (for brushing on biscuits) (2 oz. or ½ stick)

Assembling Strawberry Shortcake

  • 8 Fluid Ounces Heavy Cream (1 Cup)
  • 3 Tbsp Confectioners Sugar
  • Macerated Strawberries and Juice

Instructions
 

Macerate Strawberries

  • Wash and remove stems from strawberries. Cut into ¼ slices.
  • Toss strawberries in ¼ cup of granulated sugar. Cover bowl set aside while preparing biscuits.

Biscuits

  • Preheat oven to 400° (F)
  • Sift or whisk together the flour, sugar, baking powder and salt.
  • Add cold butter (160 g) to the dry ingredients and, using a pastry blender or your hands, work butter into the dry ingredients. Continue to work the butter until there are still bits of butter about the size of a pea.
  • Add 10 fluid ounces (1 ¼ cup) of heavy cream to the bowl and toss with a rubber spatula. Work dough briefly with your hands until it starts to come together.
  • Lightly flour a work surface and place dough on the work surface. Knead briefly until no dry crumbs remain.
  • Roll dough to ½ inch (dust worksurface and/or rolling pin with flour if the dough begins to stick).
  • Cut biscuits using a 3" round pastry cutter.
  • Roll out remaining scraps of dough and cut additional biscuits.
  • Place half of the biscuits on a baking pan lined with parchment paper (or a Silpat or lightly butter the pan).
  • Brush the tops of the biscuits lightly with melted butter. Place the other half of the biscuits on top of the biscuits in the pan and brush lightly with melted butter.
  • Bake at 400° F for 12 – 15 minutes. Biscuits will be well risen and a dark brown when finished.
  • Cool biscuits completely before assembling the shortcakes.

Assemble Strawberry Shortcakes

  • Pull the shortcakes apart and place the bottom of each shortcake on a serving plate.
  • Whip 8 ounces (1 cup) of heavy cream with 3 tablespoons of confectioners' sugar. Whip until stiff peaks are formed.
  • Spoon a few strawberries and some syrup over the bottom biscuit. Place a dollop (approximately 2 tablespoons) of the whipped cream on top of the strawberries. Place the top biscuit over the whipped cream. Place another dollop of whipped cream on the top biscuit and place a few more berries and sauce over the whipped cream.
  • Serve immediately and enjoy!

Video

Keyword classic strawberry shortcake, how to make strawberry shortcake, shortcake recipe, strawberry shortcake recipe
Tried this recipe?Let us know how it was!

1 Comments

Leave Comment

Your email address will not be published.

Recipe Rating