Fresh summer strawberries are the star of this delightful homemade strawberry shortcake recipe. With crumbly biscuits, luscious whipped cream, and juicy strawberries, this dessert is perfect for any summer cookout.
You’ll need:
Strawberries
- 6–7 cups quartered strawberries
- 1/4 cup + 2 tablespoons granulated sugar, divided
- 1 teaspoon pure vanilla extract
Whipped Cream
- 1 cup heavy cream
Biscuits
- 2 and 3/4 cups all-purpose flour, plus extra for hands and work surface
- 1/4 cup granulated sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 tablespoons heavy cream or buttermilk
- Coarse sugar for sprinkling
To make:
- Marinate the Strawberries: In a large bowl, stir together the quartered strawberries and 1/4 cup (50g) granulated sugar. Cover and set in the refrigerator to allow the strawberries to release their delicious juices.
- Preheat Oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, or use a 10-inch cast iron skillet.
- Mix Dry Ingredients: In a large bowl or food processor, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk or pulse until well mixed.
- Cut in Butter: Add the cubed cold butter to the dry ingredients. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs. If using a food processor, transfer the mixture to a large bowl.
- Add Buttermilk: Pour the cold buttermilk over the mixture. Gently fold together with a large spoon or silicone spatula until the dough starts to come together. Do not overwork the dough.
- Shape the Dough: Pour the dough onto a floured work surface. With floured hands, gently bring the dough together. Flatten into a 3/4-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough, flatten, and repeat the folding process two more times.
- Cut Biscuits: Flatten the dough into a final 3/4 inch thick rectangle. Use a 2.75 or 3-inch biscuit cutter to cut out biscuits. Arrange them close together on the prepared baking sheet or skillet.
- Brush and Sprinkle: Brush the tops with 2 tablespoons of heavy cream or buttermilk and sprinkle with coarse sugar.
- Bake: Bake for 18-22 minutes until the biscuits are golden brown. Let them cool in the pan for at least 10 minutes before assembling.
- Whip the Cream: In a medium bowl, using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
- Assemble: Slice the cooled biscuits in half. Layer with strawberries and their juices, followed by a generous dollop of whipped cream. Serve immediately and enjoy!
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