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Strawberry Shortcake

This classic dessert features flaky, buttery biscuits layered with mashed strawberries, fresh cream, and a drizzle of berry juice. The dish combines a tender, crumbly biscuit texture with juicy, bright berries and whipped cream, creating a messy yet delightful treat. Its inviting appearance is topped with fresh strawberries and a dollop of whipped cream for the perfect finishing touch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint fresh strawberries hulled and sliced
  • 2 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour for biscuits
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cut into small pieces
  • 3/4 cup buttermilk plus more if needed
  • 1 cup heavy cream for whipping
  • 2 tablespoons sugar for whipped cream and berries
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Whisk
  • Fork or potato masher
  • Knife
  • Spatula

Method
 

  1. Combine sliced strawberries with lemon juice and 1 tablespoon of sugar in a bowl. Mash gently with a fork or potato masher until the berries release their juice and become slightly mashed, creating a fragrant, berry-laden syrup. Set aside to macerate for about 10 minutes.
  2. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, salt, and remaining sugar. Add the cold butter pieces and cut in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized bits.
  3. Pour in the buttermilk gradually, stirring gently with a spatula until just combined and the dough comes together. If it's too dry, add a splash more buttermilk. Turn the dough onto a lightly floured surface and gently knead a few times to bring it together.
  4. Pat the dough into a 1-inch thick layer and cut out biscuits with a round cutter or glass. Place them on a baking sheet lined with parchment paper, spacing slightly apart. Bake in the preheated oven until golden brown, about 12-15 minutes.
  5. While the biscuits bake, whip the heavy cream with two tablespoons of sugar and vanilla extract until soft peaks form. Keep chilled until ready to assemble.
  6. Once baked and slightly cooled, slice the biscuits in half horizontally. Spread a generous spoonful of the mashed strawberries with juice on the bottom half, then top with a dollop of whipped cream. Cover with the top biscuit and repeat with remaining biscuits.
  7. Finish by spooning additional strawberry juice over the assembled shortcakes for extra flavor and a glossy finish. Serve immediately to enjoy the contrast of warm biscuits, cool cream, and juicy berries.

Notes

For best results, assemble just before serving to keep biscuits crisp and berries fresh. You can prepare the strawberries and whip the cream in advance, but layer everything right before eating.