Easy Strawberry Shortcake Recipe
Print Pin VideoThis refreshing strawberry shortcake recipe is made up of tender, crumbly shortcake biscuits, luscious layers of sweet strawberries, and fluffy whipped cream - YUM! They're the perfect spring and summer dessert, never fail to impress and are super easy to make.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Macerated Strawberries
- 3 cups (600 g) strawberries - tops removed and sliced (see note 1).
- ¼ cup (50 g) white granulated sugar
Shortcake Biscuits
- 2¼ cups (270 g) all purpose flour
- ¼ cup (30 g) cornstarch
- 3 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 3 tbsp (38 g) white granulated sugar
- ¾ cup (165 g) unsalted butter - cold and cubed into small 1/4 inch cubes (see note 3).
- ¾ cup (170 g) buttermilk - cold. You can use a homemade version too.
- Extra white sugar for sprinkling on top of the biscuits - about 1/2 tbsp.
Whipped Cream
- 1½ cups (360 g) heavy cream - cold
- 1½ tbsp white granulated sugar
- ½ tsp vanilla extract/essence - optional
Instructions
Macerated Strawberries
- Remove the tops of the strawberries and slice them in thirds, longways. Combine them with the white sugar and stir until well combined. Set aside.
Shortcake Biscuits
- Preheat oven to 220 °C (425°F) conventional (see note 2 if using a convection oven with a fan) and line a sheet tray with parchment paper. Set aside.
- In a large bowl combine flour, cornstarch, baking powder, baking soda, salt and sugar. Using a whisk, mix until well combined.
- Add in the cold, cubed butter, and using your fingers press the butter into the dry ingredients until the mixture resembles coarse crumbs with small bits of butter scattered throughout. The dry ingredients should become a pale yellow color.
- Add in the buttermilk and using a fork, fluff the mixture together so that you end up with a shaggy dough. It's important not to overmix, so as soon as your mixture resembles a shaggy dough stop there.
- Turn the dough out onto a floured surface, and using lightly floured hands, begin to bring the dough together until you form a rectangle that is ¾ of an inch high. Do not overwork or overmix the dough.
- Coat the ends of a 2 ½ inch cookie cutter or glass (that has a thin lip - a thick lip won't work well) in flour, and use it to cut out the biscuits. Do not twist when cutting out the biscuits, just push straight down. Bring together any excess dough and cut more biscuits out. You should end up with about 7 biscuits (see note 4 if you want to do this step by hand).
- Place the biscuits onto the prepared tray closely together - about ½ an inch apart and sprinkle the tops with white granulated sugar. Bake for 15 minutes or until the tops are golden brown. For best results, the dough needs to be cold before baking, so if you feel the butter has softened up a bit while preparing the dough, then freeze for 10 minutes before baking.
- Allow to cool on the tray for 20 minutes before assembling. While the bisuits are cooling prepare the whipped cream.
Whipped Cream
- In a bowl combine heavy cream, sugar and vanilla. Using a hand or stand mixer on a medium speed, whip until you reach medium-stiff peaks. Be careful not to overwhip.
Assembly
- Using a serrated knife, cut a biscuit in half. Place the bottom half down and generously cover with strawberries including the juice they are soaking in. Top with a generous amount of whipped cream and place the top half of the biscuit on top.
- Cover with more whipped cream, and finish off with more strawberries (and strawberry sauce) on top. Serve immediately (see note 5 for storing/freezing instructions).
Video
Notes
Note 1. You don't want the strawberries to be too thick or too thin. I usually slice mine in three, longways.
Note 2. If using a convection oven with a fan, bake at 200C/390F
Note 3. You want the butter to be be cut as small as possible so that it's easier to work into the flour. You can also grate cold butter for those who have sore fingers and may find it a bit difficult to work larger chunks of butter into the flour.
Note 4. You can also make the biscuits by hand by simply making equal sized balls out of the dough. Be gentle with the dough and don't overwork it. Once done, press the balls down gently just to give them a slightly flat top.
Note 5. These strawberry shortcakes need to be eaten shortly after they're assembled. If you won't be eating all of the biscuits on the same day, you can freeze any unbaked biscuits and then bake them the day you'll be eating them. If you have leftover baked biscuits, after half a day or so the biscuits will become a bit firmer (due to the butter solidifying), so you can reheat them slightly in the microwave (about 5 seconds), before assembling and eating. Just make sure they aren't hot when assembling otherwise the whipped cream will melt!
Nutrition
Calories: 639kcal | Carbohydrates: 61g | Protein: 7g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 609mg | Potassium: 241mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1488IU | Vitamin C: 39mg | Calcium: 192mg | Iron: 3mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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