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Classic Strawberry Shortcake with Whipped Cream

A delicious serving of Classic Strawberry Shortcake with Whipped Cream, featuring a biscuit split open with macerated strawberries and cream.
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Make a traditional strawberry shortcake using flaky biscuits, 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 strawberries
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream plus 1 1/2 cups for whipped cream
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 teaspoon vanilla extract (for whipped cream)
  • 2 tablespoons powdered sugar (for whipped cream)

Instructions

  1. Prepare the strawberries: In a bowl, gently toss the sliced strawberries with 1/4 cup of granulated sugar. Set aside at room temperature for at least 30 minutes to macerate.
  2. Make the shortcake dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  3. Cut in the butter: Use a pastry blender or your fingers to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Add liquid: Pour in the 3/4 cup of cold heavy cream. Stir just until the dough comes together. Do not overmix.
  5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in half, then pat it down again to 3/4 inch thick. Cut out 6 to 8 rounds using a 2 1/2-inch biscuit cutter, pressing straight down without twisting.
  6. Bake: Place the rounds on a baking sheet lined with parchment paper. Brush the tops lightly with a little extra heavy cream. Bake for 12 to 15 minutes, or until golden brown. Cool completely on a wire rack.
  7. Make the whipped cream: Chill a large bowl and whisk attachment. Pour the 1 1/2 cups of cold heavy cream into the chilled bowl. Beat on medium speed until soft peaks form. Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
  8. Assemble the shortcakes: Split each cooled shortcake biscuit horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a large dollop of homemade whipped cream. Place the top half of the biscuit on the cream and top with more strawberries and cream. Serve immediately.

Notes

  • For the flakiest biscuits, keep all ingredients, especially the butter and cream, very cold.
  • Do not twist the biscuit cutter; press straight down to keep the layers intact for a higher rise.
  • Assemble the shortcakes just before serving to prevent the biscuit base from becoming soggy from the strawberry juices.

Nutrition

Find it online: https://spoonsprout.com/classic-strawberry-shortcake-with-whipped-cream/