You'll be proud to serve this Classic Strawberry Shortcake at your next gathering with family and friends! Our recipe features fresh strawberries, sweet raspberry preserves, and smooth whipped cream, and our strawberry shortcake is the perfect dessert for spring and summer gatherings. Serve this beautiful, crowd-pleasing dessert at your next gathering. Or treat yourself to one Strawberry Shortcake after dinner!😉😋
How to Make Strawberry Shortcake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425⁰ degrees, line a 13×18 inch baking sheet with parchment, and set aside. Add the sifted flour, salt, baking powder, baking soda, and sugars to a food processor. Pulse to mix. Toss in the cold butter pieces and process until the mixture resembles a coarse meal. In a measuring cup, add the cold buttermilk, salt, and vanilla; stir to combine.
Then, pour over the flour mixture and pulse until the dough comes together (don't process too much!!!). The dough should be moist. Transfer the dough to a lightly floured countertop. Pat the dough gently with your hands into a roughly 1-inch thick disk.
Fold the dough over itself 2 to 3 times; this will help create layers. Dip a 2.5-inch diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter; this will prevent the biscuits from rising evenly. Gently fold over any remaining biscuit dough and repeat to take roughly 8 to 10 biscuits total.
Alternatively, you can lightly flour your hands or lightly wet your hands and form the dough into 8 balls or use a ¼ cup ice cream scooper and drop/ place on the prepared pan 2 inches apart, sprinkle turbinado sugar on each biscuit, and lightly flatten the surface. Bake for about 10 to 12 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
In a medium bowl, combine the strawberries, sugar, and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate.
Whip the heavy cream in a new bowl with an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it thickens, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
Split each biscuit needed and place the bottoms on small plates or bowls. Spoon the strawberries and juices over the bottom half of each shortcake bottom. Place a spoonful of whipped cream in the center of the bottom half and cover with more whipped cream and strawberry. Top with the other biscuit top. Serve the Strawberry Shortcake immediately. Enjoy!
Pair with
You may also like
Recipe
Easy Strawberry Shortcake
Ingredients
- 2 cups all-purpose white flour , spooned, leveled, and sifted, plus more for dusting
- 3 tablespoons cornstarch , leveled off with the back of a knife
- ¼ teaspoon kosher salt
- 1 tablespoon non-aluminum baking powder
- ½ teaspoon baking soda
- 2 tablespoons light brown sugar
- 2 tablespoons granulated white sugar
- 10 tablespoons cold unsalted butter cut into ½ inches pieces
- ¾ buttermilk , buttermilk, heavy cream or whole milk, cold
- 2 teaspoons pure vanilla extract
For the Strawberry:
- 1 pound strawberries , washed, hulled, and split
- 3 tablespoons raspberry preserve or 3 tablespoons granulated sugar
- 1 teaspoon to 1 tablespoon orange liqueur , such as Grand Marnier or pure vanilla extract
For the Whipping Cream:
- 1 cup cold heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon sugar , to taste
Instructions
- Preheat the oven to 425⁰ degrees and line a 13×18 inch baking sheet with baking parchment and set aside.
- In a food processor, add the sifted flour, salt, baking powder, baking soda, and sugars. Pulse to mix. Toss in the pieces of cold butter and process until the mixture resembles a coarse meal.
- In a measuring cup, add the cold buttermilk, salt, and vanilla; stir to combine. Then, pour all at once over the flour mixture and pulse until the dough comes together (don't process too much!!!). The dough should be moist. Transfer the dough to a lightly floured countertop. Pat the dough gently with your hands into a disk that is roughly 1 inch thick.
- Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2.5-inch diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter as this will prevent the biscuits from rising evenly. Gently fold over any remaining biscuit dough and repeat to take roughly 8 to 10 biscuits total.
- Alternatively, you can lightly flour your hands or lightly wet your hands and form the dough into 8 balls or use a ¼ cup ice cream scooper and drop/ place on the prepared pan 2 inches apart, sprinkle turbinado sugar on each biscuit, and lightly flatten the surface. Bake for about 10 to 12 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
- For the Strawberry: In a medium bowl, combine the strawberries, sugar, and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate.
- For the Whipped cream: Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
- To serve: Split each biscuit needed and place the bottoms on small plates or bowls. Spoon the strawberries and juices over the bottom half of each shortcake bottom. Place a spoonful of whipped cream in the center of the bottom half and cover with more whipped cream and strawberry. Top with the other biscuit top. Serve the Strawberry Shortcake immediately. Enjoy!
Notes
- The less you work the dough, the more tender your biscuits will be.
- If you're using an ice cream scooper, lightly grease it with cooking spray.
- Feel free to reduce the sugar, salt, and unsalted butter as much as you want from this recipe to fit your dietary needs.
- It is important to use very cold ingredients when working with biscuit dough.
- Try to avoid overworking the dough if possible, as this will affect the rise and texture of the biscuits.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
