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Easy Strawberry Shortcake Recipe

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3.9 from 7 reviews

This Easy Strawberry Shortcake recipe features tender homemade biscuits topped with juicy macerated strawberries and fluffy whipped cream. Perfect for a fresh, summery dessert that comes together quickly with simple ingredients.

Ingredients

Strawberry Mixture

  • 8 cups fresh strawberries, sliced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

Biscuit Dough

  • 3 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold salted butter, cut into small pieces
  • 1 cup cold buttermilk

Topping

  • 2 tablespoons heavy cream
  • ¼ cup turbinado sugar
  • 1 cup whipped cream

Instructions

  1. Prepare strawberries: In a medium bowl, toss together sliced strawberries, ¼ cup granulated sugar, and lemon juice. Let stand at room temperature while making the biscuits to allow the strawberries to release their juices.
  2. Preheat oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, ⅓ cup granulated sugar, baking powder, baking soda, and salt until evenly combined.
  4. Cut in butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
  5. Add buttermilk: Pour in the cold buttermilk and stir gently just until the dough comes together. Avoid overmixing to keep the biscuits tender.
  6. Form biscuits: Drop heaping ⅓-cup scoops of dough about 2 inches apart onto the prepared baking sheet to give them room to spread.
  7. Top the dough: Brush each dough mound with heavy cream and sprinkle with turbinado sugar for a sweet, crunchy crust.
  8. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown on top.
  9. Cool biscuits: Remove from oven and allow biscuits to cool to room temperature on a wire rack to finish settling.
  10. Assemble shortcakes: For each serving, spoon about ¾ cup of the macerated strawberries with their juices over one biscuit.
  11. Add whipped cream: Top each shortcake with a generous dollop of whipped cream and serve immediately for best texture and flavor.

Notes

  • Use cold butter and buttermilk to ensure flaky biscuits.
  • Macerating strawberries releases natural juices that add sweetness and flavor.
  • The turbinado sugar topping adds a delightful crunchy texture to the biscuits.
  • Can be assembled shortly before serving to keep biscuits from becoming soggy.
  • For a lighter option, substitute whipped cream with Greek yogurt or a dairy-free alternative.

Find it online: https://recipefeastful.com/easy-strawberry-shortcake-recipe-2/