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Easy Strawberry Shortcake Recipe

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4.2 from 4 reviews

This Easy Strawberry Shortcake recipe features tender, golden-baked biscuits topped with macerated fresh strawberries and lightly sweetened whipped cream, creating a classic and irresistible dessert perfect for any occasion.

Ingredients

Biscuit Dough

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 tablespoons cold unsalted butter, cut into ½-inch chunks
  • ¾ cup buttermilk (see note)
  • 2 tablespoons turbinado sugar

Strawberry Mixture

  • 2 pounds strawberries, hulled and sliced ¼-inch thick
  • 3 tablespoons seedless raspberry jam
  • ½ cup granulated sugar

Whipped Cream

  • 1½ cups heavy cream
  • 3 tablespoons granulated sugar

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F and position a rack in the middle. Line a 13×18-inch baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt until well combined to form your dry base.
  3. Incorporate Butter and Buttermilk: Add cold chunks of butter to the dry mix. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized clumps of butter. Stir in the buttermilk with a rubber spatula just until the sticky, shaggy dough forms. Avoid overmixing to keep the biscuits tender.
  4. Shape and Bake Biscuits: Lightly flour your hands and shape the dough into 8 uneven balls, about the size between a golf ball and a tennis ball. Place them on the prepared baking sheet and sprinkle with turbinado sugar. Bake for 13 to 15 minutes or until golden brown.
  5. Macerate Strawberries: Place one-third of the sliced strawberries in a medium bowl and mash them roughly with a potato masher or fork to create a chunky purée. Add the remaining strawberries, raspberry jam, and granulated sugar. Let the mixture sit at room temperature for about 10 minutes until saucy.
  6. Whip the Cream: Using an electric mixer with a whisk attachment, whip the heavy cream until soft peaks form. Gradually add the granulated sugar and continue whipping until soft peaks return. Avoid overbeating to maintain a light texture. Alternatively, whisk by hand in a deep bowl.
  7. Assemble Shortcakes: Split each biscuit horizontally with a serrated knife and place the bottoms onto dessert plates. Spoon approximately three-quarters of the macerated berry mixture evenly over the biscuit bottoms. Add a generous dollop of whipped cream, then top with biscuit halves. Add more berries and whipped cream on top before serving immediately.
  8. Make Your Own Buttermilk (Optional): If you don’t have buttermilk, add 1½ teaspoons of lemon juice or white vinegar to a measuring cup and fill with milk to the ¾-cup line. Let it sit for 10 to 15 minutes until thickened and slightly curdled.
  9. Make Ahead Tips: Unbaked biscuits can be refrigerated for up to 1 hour or frozen for up to 3 months (freeze on a baking sheet first, then transfer to a bag). Bake from frozen adding extra baking time. Whipped cream can be prepared a few hours in advance but underbeat slightly and rewhip before serving. Strawberries should be prepared fresh before serving.

Notes

  • Do not overmix the biscuit dough to keep it tender and flaky.
  • Using cold butter is essential to create flaky biscuits.
  • Turbinado sugar on top adds a nice crunchy sweetness.
  • Make your own buttermilk easily if needed using lemon juice or vinegar and milk.
  • For best results, serve the shortcakes immediately after assembly.
  • Biscuit dough can be refrigerated or frozen before baking for convenience.
  • Whipped cream should be slightly underbeaten if made ahead to maintain fluffy texture.

Find it online: https://bitezly.com/easy-strawberry-shortcake-recipe/