Ingredients:
For the Biscuits:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 2/3 cup whole milk (or buttermilk for richer flavor)
- 1 teaspoon vanilla extract (optional, for added depth of flavor)
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice (optional, for added brightness)
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Strawberries:
Slice and Sweeten the Strawberries: Wash the strawberries and remove the stems (hull). Slice the strawberries into thin slices or quarters, depending on your preference. Place the sliced strawberries in a large bowl and toss them with 1/4 cup of granulated sugar. This helps release the juices from the strawberries and creates a sweet syrup.
Let the Strawberries Macerate: Cover the bowl with plastic wrap and let the strawberries sit at room temperature for at least 30 minutes, or up to 2 hours. The sugar will draw out the natural juices from the strawberries, making them soft and syrupy.
2. Make the Biscuits:
Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and break up any lumps.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. The key to flaky biscuits is keeping the butter cold and not overworking the dough.
Add the Wet Ingredients: Pour in the milk (and vanilla extract, if using). Stir gently with a wooden spoon or spatula until the dough just begins to come together. Be careful not to overmix, as this can make the biscuits dense.
Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times, just until it holds together. If the dough is too sticky, sprinkle a little more flour as needed.
Roll and Cut the Biscuits: Using a rolling pin, roll the dough to about 1-inch thickness. Use a round biscuit cutter (or the rim of a glass) to cut out the biscuits. You should get about 8 biscuits, depending on the size of your cutter.
Bake the Biscuits: Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with a little extra milk or melted butter for a golden finish. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen.
Cool the Biscuits: Remove the biscuits from the oven and let them cool slightly on a wire rack. While the biscuits are cooling, prepare the whipped cream.
3. Make the Whipped Cream:
Chill the Mixing Bowl: For best results, chill your mixing bowl and whisk or electric mixer beaters in the freezer for about 10 minutes before making whipped cream. This helps the cream whip more efficiently.
Whip the Cream: Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract. Using a hand mixer or stand mixer, whip the cream on medium-high speed for about 2-3 minutes, or until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter.
Taste and Adjust: Taste the whipped cream and adjust the sweetness if necessary by adding more powdered sugar, a little at a time. Once whipped to your liking, set aside.
4. Assemble the Strawberry Shortcakes:
Slice the Biscuits: Once the biscuits have cooled slightly, slice each biscuit in half horizontally to create a top and bottom. If your biscuits are very large, you can slice them into thirds for smaller servings.
Layer the Shortcakes: Place the bottom half of each biscuit on a plate. Spoon a generous amount of the macerated strawberries, along with some of the strawberry syrup, onto the biscuit. Top the strawberries with a dollop of whipped cream.
Top with Biscuit Top: Place the top half of the biscuit on top of the whipped cream. You can add more strawberries and whipped cream on top if desired.
Garnish (Optional): For an extra touch, garnish the shortcakes with a few fresh mint leaves or a dusting of powdered sugar.
5. Serve and Enjoy:
Serve Immediately: Serve the classic strawberry shortcakes immediately while the biscuits are still slightly warm and the whipped cream is fresh. These shortcakes are best enjoyed right after assembling, as the biscuits can become soggy over time if they sit too long with the strawberries.
Serving Suggestions:
- With Fresh Berries: While strawberries are the classic fruit for this dessert, you can also use other berries like blueberries, raspberries, or blackberries to create a mixed berry shortcake. The slight tartness of the berries contrasts nicely with the sweet whipped cream and biscuits.
- With Ice Cream: For a richer dessert, serve the strawberry shortcakes with a scoop of vanilla or strawberry ice cream instead of whipped cream.
- With a Drizzle of Chocolate: For an indulgent twist, drizzle a little melted chocolate or chocolate syrup over the top of the shortcake before serving.
- As a Parfait: Layer the biscuit crumbs, whipped cream, and strawberries in a glass for an easy, no-bake version of this dessert that still delivers all the delicious flavors.
Tips for the Perfect Strawberry Shortcake:
- Use Fresh, Ripe Strawberries: The key to a great strawberry shortcake is using fresh, ripe strawberries. Look for berries that are deep red, fragrant, and firm. You can also use organic strawberries if available for a cleaner taste.
- Make the Biscuits Ahead: You can make the biscuits ahead of time and store them in an airtight container. Simply warm them slightly before assembling the shortcakes.
- Don’t Overmix the Biscuit Dough: Overworking the biscuit dough can make the biscuits dense. Mix the ingredients until they are just combined, and knead the dough only a few times to keep it light and flaky.
- Customize the Toppings: If you prefer a sweeter whipped cream, you can add vanilla extract or even a bit of maple syrup to the whipped cream. You can also add a bit of citrus zest (like lemon or orange) to the strawberries for a refreshing twist.
- Serve Immediately: Strawberry shortcake is best served immediately to enjoy the contrast between the warm biscuit, sweet strawberries, and cool whipped cream. If you need to make it ahead, keep the components separate and assemble just before serving.
Storage and Reheating:
Storing Leftovers: If you have leftover shortcakes, store the biscuits, whipped cream, and strawberries separately. Keep the biscuits in an airtight container at room temperature for up to 2 days. The whipped cream should be stored in the refrigerator, and the strawberries should be stored in an airtight container in the fridge for up to 2 days.
Reheating: To reheat the biscuits, place them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. You can also microwave the biscuits for 15-20 seconds if you’re in a hurry.
Final Thoughts:
Classic Strawberry Shortcake is the perfect dessert for any occasion. The combination of flaky biscuits, sweet strawberries, and rich whipped cream is a classic that never goes out of style. Whether you’re serving it at a summer BBQ, enjoying it on a holiday, or just craving a delicious homemade treat, this dessert is sure to impress. The best part is that it’s easy to make, versatile, and can be customized to suit your tastes. Enjoy this delicious and comforting dessert with your loved ones!