As a child, the hot lazy days of summer meant strawberry shortcake was going to end the meal at some point. But it was always served with bland store bought biscuits. Now as an adult, I make sure to keep the tradition alive but serve with these homemade sweet buttery biscuits and layer them with juicy strawberries and sweetened whipped cream.
Servings: 8 biscuits
- 1 1/2 pounds strawberries hulled and sliced
- 3 Tablespoons granulated sugar
- 1 cup (240 mL) cold heavy cream
- 2 Tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 2 3/4 cups (330 g) all purpose flour
- ¼ cup (50 g) granulated white sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- 1/2 cup (8 Tablespoons, 113 g) unsalted butter cold and cut into cubes
- 1 cup (240 mL) cold buttermilk
- Additional cream for brushing on top
- Additional sugar for sprinkling on top
Make the whipped cream
Chill. Chill the beaters and bowl for 10 minutes before starting the recipe.
Whip ingredients. With an electric mixer, whip cream, sugar and vanilla on low then increase to medium-high until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking. Can be made up to 1 day ahead, just cover and refrigerate for 24 hours.
Make the biscuits
Preheat and prepare pan. Preheat your oven to 425oF. Line a cookie sheet with parchment paper or silicone baking mat.
Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, sugar, baking powder, baking soda, and salt.
Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Pour in the cold buttermilk and stir to combine.
Shape and cut the biscuits. Empty the bowl onto a lightly floured surface. Pat the dough into a 1/2-inch thick circle and then fold the dough in half. Pat the dough out again and fold in half. Repeat this process 2-3 more times. Using a biscuit cutter (or the rim of a large drinking glass) press straight down into the dough. Do not twist the cutter, which can cause your biscuits to come out lopsided.
Bake the biscuits. Place the biscuits next to each other on the cookie sheet so they touch. Brush with additional cream and sprinkle with sugar. Bake for 12-15 minutes. Remove from the oven and cool on a cooling rack.
Assemble the strawberry shortcake
- Making ahead: I would recommend up to 3 days ahead of time for the biscuits, or you can also freeze for up to 3 months (thaw first before serving). I would recommend 1 day ahead of time for the strawberry filling, and 1 day for the whipped cream (although I've had the whipped cream hold for longer, up to 3 days!)
- Freezing: You can freeze the biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. They will thaw pretty quickly at room temperature. I also love warming them up in the microwave for about 15-30 seconds. Or freeze unbaked! I freeze them solid first on a baking sheet and transfer to a sealable bag. Bake frozen and add a few minutes of baking time.
- Pan: You can bake these shortcake biscuits on a cookie sheet, in a round or square baking pan, or in your cast iron as I did. If using a cast iron, you may want to grease it first with a little melted butter or vegetable oil (no need to preheat).
- Buttermilk: Cold buttermilk is key. If you don't have any, make a homemade buttermilk version instead.
- Cold ingredients: You want to use COLD ingredients to make sure the butter doesn't get too warm and absorb into the dough. This will create flaky biscuits. If you have time, even pop the flour in your freezer for 30 minutes!
Calories: 347kcal | Carbohydrates: 52g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 323mg | Potassium: 372mg | Fiber: 3g | Sugar: 16g | Vitamin A: 414IU | Vitamin C: 50mg | Calcium: 123mg | Iron: 2mg