Description
This classic strawberry shortcake recipe features fluffy, lemon-scented biscuits, juicy macerated strawberries, and clouds of sweet whipped cream. It’s a delightful dessert perfect for spring and summer gatherings, easy enough for weeknights but special enough for celebrations.
Ingredients
For the strawberries:
- 2 pounds strawberries, rinsed, stems removed, and quartered
- 1/4 cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons; zest for biscuits reserved)
For the biscuits:
- Finely grated zest of 1 lemon (about 1 tablespoon)
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups cold heavy cream
For the whipped cream:
- 1 1/2 cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Prepare the Strawberries: In a large bowl, combine the quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Toss well and let sit to macerate, allowing the berries to soften and release their juices while you prepare the remaining components.
- Get Ready for Baking: Line a baking sheet with parchment paper and preheat your oven to 400°F. In a large bowl, use your fingers to rub the lemon zest and 1/4 cup sugar together until the mixture is fragrant and moist.
- Mix Dry Ingredients: To the zest-sugar mixture, add the flour, baking powder, and salt. Stir with a fork until well combined.
- Cut in the Butter: Add the cold, chopped butter. Use your fingertips to quickly rub it into the dry mixture until you have pea-sized pieces — this ensures light, flaky biscuits.
- Add the Cream: Drizzle in the cold heavy cream and mix gently with a fork until everything is just combined. The dough will be sticky, and that’s perfect for these biscuits.
- Shape Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 tall, roughly even mounds and space them about 2 inches apart on the prepared sheet. Sprinkle the tops with the remaining 1 teaspoon sugar for a sweet, crisp finish.
- Bake: Bake the biscuits in the preheated oven until the bottoms are deeply golden and the tops are just starting to brown, 15 to 20 minutes. Let them cool slightly on a wire rack.
- Make the Whipped Cream: In the bowl of a stand mixer (or using a hand mixer), beat the heavy cream with the sugar on medium-high speed just until stiff peaks form, about 90 seconds. Don’t overwhip—the cream should be light and fluffy.
- Assemble the Shortcakes: Carefully split the biscuits in half crosswise. Spoon a generous amount of macerated strawberries (and their juices) over the bottom half of each biscuit, top with a dollop of whipped cream, and cap with the top half of the biscuit. Serve immediately for maximum deliciousness.
Notes
- For best flavor, use ripe, in-season strawberries.
- The biscuits can be made a few hours ahead; reheat gently in a low oven before assembling.
- Don’t over-mix the dough—this keeps the biscuits tender.
- If you like, add a touch of vanilla extract to the whipped cream for extra flavor.
- Shortcakes are best assembled just before serving to keep the biscuits crisp.
- Prep Time: 25 minutes
- Cook Time: 15 to 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 390
- Sugar: 18g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
