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Plated strawberry shortcake with golden biscuit top at an angle showing syrupy strawberry layers and whipped cream on a white plate

Classic Strawberry Shortcake

Buttery homemade biscuits layered with sugared fresh strawberries and real whipped cream. The version I make every summer without fail.
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Prep Time 20 minutes
Cook Time 18 minutes
rest time 30 minutes
Total Time 1 hour 8 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Biscuits:
  • 2 cups 250g all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons 85g cold unsalted butter, cubed
  • 3/4 cup 180ml cold heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • Strawberries:
  • 1 1/2 lbs 680g fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • Whipped Cream:
  • 1 1/2 cups 360ml cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Toss strawberries with sugar and lemon juice. Set aside for at least 30 minutes.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  3. Whisk flour, baking powder, sugar, and salt. Work in cold butter cubes until the mixture is crumbly with pea-sized butter bits remaining. Add cream and vanilla, stir until a shaggy dough just comes together.
  4. Press dough to 1 inch (2.5cm) thick on a floured surface. Cut 8 rounds with a 3-inch cutter, pressing straight down without twisting. Place on the baking sheet and brush tops with cream.
  5. Bake 16 to 18 minutes until deep golden on top.
  6. Beat cold cream, powdered sugar, and vanilla to soft peaks.
  7. Split biscuits. Add strawberries and their syrup to the bottom half, then a spoonful of whipped cream. Place the top half on at an angle and serve immediately.

Notes

  • Cold butter is the key to flaky biscuits. Freeze the cubed butter for 10 minutes before mixing if your kitchen is warm.
  • Don't overbake. Pull them when the tops are golden, not dark.
  • Assemble right before serving. Assembled shortcakes go soft within about an hour.