Description
A delightful classic dessert recipe featuring fluffy homemade biscuits, macerated strawberries, and lightly sweetened whipped cream, perfect for a light yet satisfying treat.
Ingredients
Units
Scale
For the Macerated Strawberries:
-
- 1 1/2 pounds strawberries, hulled and sliced (675g)
- 1/3 cup granulated sugar (67g)
For the Biscuits:
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- 4 cups all-purpose flour (480g)
- 1/4 cup granulated sugar (50g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed (226g)
- 1 1/4 cups cold buttermilk (300mL)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream for brushing on top
For the Whipped Cream:
- 2 cups heavy whipping cream (480ml)
- 1/4 cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Macerated Strawberries: Place the strawberries in a large bowl, then sprinkle with sugar. Mix well, cover, and refrigerate while you make the biscuits for up to 24 hours.
- Preheat the Oven: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a measuring cup or medium bowl, whisk together the egg, buttermilk, and vanilla. Set aside.
- Incorporate Butter: Add the cold cubed butter to the dry mixture. Use your hands or a pastry cutter to work the butter into small pea-sized pieces.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and mix using a fork or spatula until a shaggy dough forms.
- Shape the Dough: Dump the dough onto a floured surface. Gently work it until it holds together into a single mass, then pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out 8 shortcakes. Reroll scraps as needed.
- Prepare the Biscuits: Place the biscuits 1 inch apart on the baking sheet. Brush the tops with heavy cream and sprinkle with sugar, if desired.
- Bake the Biscuits: Bake for 15 minutes or until the tops are golden brown. Transfer to a wire rack and let cool completely.
- Whip the Cream: In a large bowl, beat heavy cream, sugar, and vanilla with an electric mixer or stand mixer on medium-high speed until soft peaks form.
- Assemble the Shortcakes: Split the cooled biscuits in half. Dollop whipped cream on the bottom half and top with macerated strawberries. Place the other biscuit half on top and finish with more whipped cream and strawberries. Serve immediately.
Notes
- Mix the strawberries with sugar first to allow the juices to develop while preparing the biscuits.
- Use a food processor to cut butter into the dough for an easier method. Pulse dry ingredients, then add butter and pulse a few more times before adding the buttermilk mixture.
- For taller biscuits, place them close together on the baking sheet, about 1 inch apart, but not touching.
- When cutting biscuits, press the biscuit cutter straight down without twisting to ensure proper rising.
