Strawberry Shortcake with Whipped Cream (Print Version)

Golden butterm biscuits layered with sweet strawberries and vanilla whipped cream create this beloved summertime treat.

# What You'll Need:

→ Strawberries

01 - 1 lb fresh strawberries, hulled and sliced
02 - 1/3 cup granulated sugar

→ Shortcakes

03 - 2 cups all-purpose flour
04 - 1/4 cup granulated sugar
05 - 2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt
08 - 1/2 cup cold unsalted butter, cut into cubes
09 - 3/4 cup cold buttermilk
10 - 1 tsp vanilla extract

→ Whipped Cream

11 - 1 cup heavy whipping cream
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract

# Directions:

01 - In a mixing bowl, combine the sliced strawberries with 1/3 cup granulated sugar. Stir thoroughly and set aside for at least 20 minutes to allow the berries to release their natural juices.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
03 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - Add the cold cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Pour in the cold buttermilk and vanilla extract, stirring gently just until the dough comes together. Be careful not to overmix.
06 - Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick round. Using a biscuit cutter, cut out 6 rounds and place them on the prepared baking sheet.
07 - Bake for 12 to 15 minutes, or until the tops are golden brown. Transfer to a wire rack and allow to cool completely.
08 - In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form.
09 - Split each cooled shortcake in half horizontally. Spoon the macerated strawberries and their juices generously over the bottom half. Dollop whipped cream on top, then place the remaining shortcake half. Finish with additional berries and cream as desired. Serve immediately.

# Expert Tips:

01 -
  • The shortcakes come out flaky and tender every single time because cold buttermilk does most of the heavy lifting for you.
  • Macerated strawberries create their own syrup, so you never need a separate sauce.
  • It looks like you spent all day, but your hands are only busy for about twenty minutes.
02 -
  • I once tried rushing the maceration step and the berries sat there dry and sad, so always give them the full twenty minutes at minimum.
  • Twisting the biscuit cutter seals the edges and prevents rising, which I learned after producing a tray of sad flat discs.
03 -
  • Sprinkle coarse sugar on top of each shortcake before baking for a satisfying crunch that contrasts the soft interior.
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream and it will whip faster with better volume.

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