Strawberry Shortcake Recipe

This easy Strawberry Shortcake Recipe combines beautiful sweet juicy strawberries, buttery homemade biscuits, and fresh whipped cream.

Course Dessert

Cuisine American

Keyword best strawberry shortcake recipe, biscuit strawberry shortcake, buttermilk biscuits, dessert biscuits, easy strawberry shortcake recipe, strawberry shortcake biscuit recipe, strawberry shortcake with biscuits

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 294kcal

Author Beth Pierce

Ingredients

2 lbs strawberries hulled and sliced
1/4 -1/2 cup sugar depending on taste
2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter well chilled
3/4 cup cold buttermilk
1 cup whipping cream
2 tablespoons powdered sugar

Instructions

In a medium-sized bowl, combine strawberries and sugar. Let sit for 1-3 hours. The sugar brings out the natural juices in the strawberries.
In another medium bowl, whisk together flour, sugar, baking powder, and salt. Grate your chilled butter with the large end of a box grater. Stir in the butter and add the buttermilk slowly until rough ball forms. Roll out dough onto a lightly floured surface to about 1/2 inch thickness. Cut with a standard biscuit cutter or round drinking glass. Bake at 450 degrees on parchment-covered baking sheets for 15 minutes or until lightly browned.
Chill bowl and beaters for 20-25 minutes. Add whipped cream and powdered sugar and beat until stiff peaks form. Do not overbeat. This can take from 1 to several minutes.
Using an old-style potato masher, mash half of the strawberries. Split biscuits, top with strawberries and whipped cream.

Notes

This recipe makes about 9-12 thick biscuits.
Use fresh strawberries for this recipe as they maintain their shape better.
If you prefer, you can add the dry ingredients for the biscuits to a food processor, pulse a couple of times and then add the butter one tablespoon at a time pulsing between each tablespoon.
Do not over-mix your biscuit dough as it may become tough if over-mixed. On the flip side, make sure the flour is incorporated into the milk.
For buttery biscuits, roll them out once. Roll and fold four times for flaky biscuits.
Do not twist when cutting the biscuits, as it can inhibit the edges from rising high.
Place your biscuits close together with the edges touching. This helps enable them to rise taller.
A reader of mine said that she cuts her biscuits in squares to avoid rolling and cutting. I am looking forward to trying this in the near future.

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