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Classic Strawberry Shortcake: 3-Step Easy Recipe

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A simple, from-scratch strawberry shortcake featuring flaky buttermilk biscuits, macerated fresh strawberries, and homemade whipped cream. This dessert comes together in under an hour and is perfect for summer gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (115g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) heavy cream, cold
  • 2 tablespoons granulated sugar
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 3 to 4 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon lemon juice
  • 1 cup (240ml) heavy whipping cream, very cold
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Wash and hull strawberries. Slice into quarters or halves and toss with 3-4 tablespoons sugar and lemon juice. Let sit for at least 30 minutes to macerate.
  2. In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons sugar.
  3. Cut the cold, cubed butter into the flour mixture using a pastry blender or forks until it resembles coarse crumbs with pea-sized butter pieces.
  4. Pour in the cold heavy cream and gently stir until the dough just comes together. Do not knead.
  5. Turn dough onto a floured surface, press into a 1-inch thick rectangle, and fold over itself 2-3 times. Pat down to 1 inch thick and cut out rounds with a floured cutter, pressing straight down without twisting.
  6. Place biscuits on a baking sheet or in a cast-iron skillet and bake at 425°F (220°C) for 12-15 minutes until golden brown.
  7. While biscuits bake, whip the heavy cream with confectioners’ sugar and vanilla until stiff peaks form.
  8. Slice warm biscuits in half. Place bottom half on a plate, top with macerated strawberries and juices, add whipped cream, and cover with the top biscuit half. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not overmix the dough or twist the biscuit cutter when cutting. For gluten-free option, substitute almond flour (texture will differ). For dairy-free, use dairy-free cream alternatives. Store leftover biscuits in an airtight container at room temperature for up to two days.

Nutrition

Keywords: strawberry shortcake, biscuits, whipped cream, summer dessert, easy recipe, from scratch, comfort food

Find it online: https://sparklespoon.com/classic-strawberry-shortcake-3-step-easy-recipe/