Classic Strawberry Shortcakes Recipe
An Old-Fashioned Strawberry Shortcake consisting of a flaky biscuit, sweetened whipped cream and fresh strawberries.
Equipment
- 3" Biscuit Cutter, Round
- Hand Mixer or
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 tablespoon Granulated Sugar
- ½ teaspoon Salt
- 5 teaspoon 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 tablespoon 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
Tried this recipe?Let us know how it was!