Description
Classic Strawberry Shortcake with flaky biscuit layers, sweet strawberries, and homemade whipped cream.
Ingredients
Scale
- 1 batch fresh strawberry topping
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter
- 1 large egg
- 3/4 cup cold buttermilk
- 1–2 tablespoons extra buttermilk or ice water
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare strawberry topping and set aside.
- Whisk flour, sugar, salt, and baking powder.
- Cut cold butter into dry ingredients until crumbly.
- Whisk egg and buttermilk together.
- Combine wet and dry ingredients into a shaggy dough.
- Roll, fold, and shape dough to 1 1/4 inches thick.
- Cut shortcakes and place in greased pan.
- Freeze dough for 20 minutes.
- Brush tops with cream and sprinkle with sugar.
- Bake at 425°F for 18 to 22 minutes.
- Beat cream, powdered sugar, and vanilla until peaks form.
- Split warm shortcakes and fill with strawberries and whipped cream.
Notes
- Keep ingredients cold for flaky layers.
- Do not twist the biscuit cutter.
- Freeze shaped dough before baking for best results.
- Store components separately for freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 604
- Sugar: 20
- Sodium: 420
- Fat: 37
- Saturated Fat: 23
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 64
- Fiber: 1
- Protein: 7
- Cholesterol: 136