Description
Fluffy Strawberry Shortcake brings back sweet summer memories. Learn my easy, authentic recipe with juicy berries and tender biscuits.
Ingredients
Scale
- Tender Biscuit Base:
- 2 cups (240g) self-rising flour
- 1/4 cup (50g) granulated sugar, plus more for sprinkling
- 1/2 cup (113g) cold unsalted butter, cut into small cubes
- 1/2 cup (120ml) cold heavy cream, plus more for brushing
- Sweet Strawberry Filling:
- 4 cups (approx. 600g) fresh strawberries, hulled and sliced or quartered
- 1/4 cup (50g) granulated sugar (adjust to taste)
- 1 teaspoon lemon zest (optional)
- Cloud-Like Whipped Cream:
- 1 1/2 cups (360ml) cold heavy cream
- 2–3 tablespoons (25-38g) granulated sugar (to taste)
- 1 teaspoon vanilla extract
- Finishing Touches:
- Fresh mint sprigs (optional, for garnish)
Instructions
- Prep Those Berries, Sweetie:: First things first, let’s get those strawberries ready. Rinse them gently, hull them (just cut off the leafy green tops), and then slice or quarter them, depending on how chunky you like your berry filling. Pop them into a bowl, sprinkle about half of your granulated sugar over them, and give them a gentle stir. Now, let them sit. This is called macerating, and it helps the berries release their juices and get all wonderfully syrupy. Honestly, the smell alone is enough to make you impatient!
- Whip Up the Dry Biscuit Mix:: In a big mixing bowl, whisk together your self-rising flour and the remaining granulated sugar. If you’re using all-purpose flour, add your baking powder and a pinch of salt here too. Give it a good whisk to make sure everything’s evenly distributed. This is where you lay the foundation for those fluffy shortcakes, so don’t skip this step. I always imagine the flour getting excited to meet the butter, haha.
- Cut in the Cold Butter (Important!):: Now for the butter. Take your super cold butter and cut it into small cubes. Add these cubes to your dry ingredients. Using your fingertips, a pastry blender, or even a food processor (pulse it!), cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. Seriously, keep that butter cold! This is what gives your shortcakes those flaky layers. If your butter gets too warm, your biscuits will be dense. Oops, I’ve been there!
- Bring It Together with Cream:: Pour in your cold heavy cream. Mix it with a fork until just combined. Don’t overmix, promise! Overmixing develops the gluten, and we want tender shortcakes, not tough ones. It’ll look a little shaggy, maybe even a bit dry in spots, but that’s what you want. I always tell myself, “Less is more, Tessa!”
- Shape and Bake Your Strawberry Shortcake Biscuits:: Lightly flour a clean surface and gently turn out your dough. Pat it into a rectangle about 3/4 to 1 inch thick. Now, using a biscuit cutter (or a glass!), cut out your shortcakes. Here’s a pro tip I learned the hard way: don’t twist the cutter! Just press straight down and lift. Twisting seals the edges and prevents a good rise. Place them on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 12-15 minutes, or until golden brown. The smell? Oh, it’s heavenly!
- Whip That Cream to Perfection:: While your biscuits are cooling, it’s time for the whipped cream. In a chilled bowl with chilled beaters (another little secret!), pour in your remaining heavy cream, a touch more sugar (to taste), and your vanilla extract. Beat on medium-high speed until you get soft, fluffy peaks. You want it light and airy, not stiff like frosting. This is where you can really see the transformation, from liquid to cloud! Don’t overbeat, or you’ll have butter, which is a different recipe entirely, ha!
- Assemble Your Strawberry Shortcake Masterpiece:: Once your biscuits are cooled (or still slightly warm, honestly, I don’t judge!), carefully split each one horizontally. Spoon a generous dollop of your macerated strawberries and their juicy syrup onto the bottom half. Top with a big, fluffy cloud of whipped cream, then place the other biscuit half on top. Add a final little flourish of berries and a tiny extra swirl of cream if you’re feeling fancy. It’s supposed to be a little messy, a little rustic; that’s the charm of homemade Strawberry Shortcake!