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SMALL ME DIU M LARGE
Homemade
Strawberry
Shortcake
4.8 from 220 reviews
Author: Sally
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: serves 10-12
Fresh summer strawberries shine in this
simple homemade strawberry shortcake
recipe. The biscuits don’t rise super tall, but
you’ll enjoy their crisp crumbly texture
paired with the soft whipped cream and
juicy strawberries.
Ingredients
Strawberries + Whipped Cream
6–7 cups quartered strawberries
1/4 cup + 2 Tablespoons (75g)
granulated sugar, divided
1 teaspoon pure vanilla extract
1 cup (240ml) heavy cream
Biscuits
2 and 3/4 cups (345g) all-purpose
flour, plus extra for hands and work
surface*
1/4 cup (50g) granulated sugar
4 teaspoons aluminum free baking
powder
1/2 teaspoon baking soda
1 teaspoon salt (I recommend fine sea
salt)
3/4 cup (12 Tbsp; 170g) unsalted butter,
cold and cubed
1 cup (240ml) cold buttermilk*
2 Tablespoons (30ml) heavy cream or
buttermilk
coarse sugar, for sprinkling
Instructions
1 Start with the strawberries: Stir the
strawberries and 1/4 cup (50g)
granulated sugar together in a large
bowl. Cover and set in the refrigerator
until ready to use. This time allows the
strawberries to release their delicious
juices.
2 Make the biscuits: Preheat oven to
400°F (204°C). Mix the flour,
granulated sugar, baking powder,
baking soda, and salt together in a
large bowl or in a large food processor.
Whisk or pulse until combined. Add the
cubed butter and cut into the dry
ingredients with a pastry cutter or by
pulsing several times in the processor.
Pulse until coarse crumbs form. If you
used a food processor, pour the
mixture into a large bowl.
3 Pour buttermilk on top. Fold everything
together with a large spoon or silicone
spatula until it begins to come
together. Do not overwork the dough.
The dough will be shaggy and crumbly
with some wet spots. Pour the dough
and any dough crumbles onto a floured
work surface and gently bring together
with generously floured hands. Have
extra flour nearby and use it often to
flour your hands and work surface in
this step. Using floured hands or a
floured rolling pin, flatten into a 3/4
inch thick rectangle as best you can.
Fold one side into the center, then the
other side. Turn the dough horizontally.
Gently flatten into a 3/4 inch thick
rectangle again. Repeat the folding
again. Turn the dough horizontally one
more time. Gently flatten into a 3/4
inch thick rectangle. Repeat the folding
one last time. Flatten into the final 3/4
inch thick rectangle.
4 Cut into 2.75 or 3-inch circles with a
biscuit cutter. (Tip: Do not twist the
biscuit cutter when pressing down into
the dough.) Re-roll/flatten any scraps
and cut more circles until you have
around 10-12 biscuits.
5 Arrange in a 10-inch cast iron skillet
(see note) or close together on a
parchment paper or silicone baking
mat lined baking sheet. Make sure the
biscuits are touching.
6 Brush the tops with 2 Tablespoons
heavy cream or buttermilk and sprinkle
with coarse sugar. Bake for 18-22
minutes or until biscuits are golden
brown on top. Remove from the oven,
then cool in the pan for at least 10
minutes before assembling.
7 Make the whipped cream: 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.
8 Slice the biscuits in half and layer with
strawberries and whipped cream.
Serve immediately.
Notes
1 Make Ahead Instructions: Each part
of this recipe can be prepared ahead of
time. Make the biscuits up to 3 days in
advance and store covered tightly at
room temperature—or freeze for up to
3 months. Thaw completely before
using. Prepare the strawberries in step
1 up to 1 day in advance. Prepare the
whipped cream up to 1 day in advance.
Store both in the refrigerator.
2 Special Tools (affiliate links): Glass
Mixing Bowls | Pastry Cutter or Food
Processor | Wooden Spoon or Silicone
Spatula | Rolling Pin | 3-Inch Biscuit
Cutter or 2.75-Inch Biscuit Cutter | 10-
inch Cast Iron Skillet | Baking Sheet |
Silicone Baking Mat or Parchment
Paper | Pastry Brush | Electric Mixer
(Handheld or Stand)
3 Flour: Starting with cold flour is helpful
when making biscuits. If you can
remember, place the flour in the
freezer 30 minutes before beginning.
4 Baking Powder: To avoid a chemical
aftertaste, make sure your baking
powder is labeled aluminum free. I
usually use Clabber Girl brand and
though the ingredients state aluminum,
I’ve never noticed an aluminum
aftertaste.
5 Buttermilk: You can substitute whole
milk for buttermilk if desired. Acidic
buttermilk isn’t needed in order for the
biscuits to rise since we’re using
baking powder. However if you’d like
the tangy flavor, which I highly
recommend, you can make your own
buttermilk substitute. Add 2 teaspoons
of fresh lemon juice or white vinegar to
a liquid measuring cup. Add enough
cold milk to make 1 cup. (You need 1
cup in the recipe, plus 2 Tbsp for
brushing– you can use regular milk to
brush on top.) Whisk together, then let
sit for 5 minutes before using in the
recipe. Whole milk is best for the DIY
sour milk substitute, though lower fat
or nondairy milks work in a pinch. (In
my testing, the biscuits don’t taste as
rich or rise quite as tall using lower fat
or nondairy milks.)
6 If you’re using a cast iron skillet: If
your cast iron skillet isn’t well
seasoned, I recommend greasing it
with a little vegetable oil or melted
butter. Brush a thin layer of either on
the bottom and around the sides. No
need to heat the cast iron skillet before
using, though you certainly can by
placing it in the preheated oven for 15
minutes before arranging the shaped
biscuits in it.
7 Older Version of This Recipe: We
tested and retested this recipe based
on reader feedback. Old version of this
recipe called for 3 cups (375g) all-
purpose flour and 2 Tablespoons
baking powder (no baking soda). The
written recipe above yields better
results with more flavorful and taller
biscuits.
Find it online:
https://sallysbakingaddiction.com/easy-
homemade-strawberry-shortcake/
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