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Strawberry Shortcake

Strawberry Shortcake is such a classic dessert! This recipe takes it to another level with a super tender and flaky biscuit as the base for the fresh strawberries and homemade whipped cream. It's such a light and refreshing treat!
Course Dessert
Cuisine American
Keyword Christmas Cookies, Cookies, Recips, Chocolate, Desserts,, Shortcake, Strawberry, Whipped Cream
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $6

Ingredients

FOR BISCUITS

  • 4 Cups All Purpose Flour
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • 1/2 tsp Kosher Salt
  • 3/4 Cup Cold Butter Cut Into Small Slices
  • 1 Large Egg
  • 3/4 Cup Milk
  • 1 Cup Heavy Cream Divided
  • 1/4 Cup Granulated Sugar

FOR STRAWBERRIES

  • 12 oz Fresh Strawberries Washed and Hulled
  • 1/4 Cup Granulated Sugar

FOR WHIPPED CREAM

  • 2 Cups Heavy Whipping Cream
  • 1/2 Cup Granulated Sugar
  • 1 1/2 tsp Pure Vanilla Extract

Instructions

FOR BISCUITS

  • Preheat oven to 425 degrees.
  • In a large bowl sift or whisk together all dry ingredients.
  • Add in butter and mix in with your fingers or a pastry cutter until small pea size clumps form.
  • In a separate bowl whisk together buttermilk, 3/4 heavy cream and egg.
  • Slowly mix in liquids to the dry ingredients.  
  • Mix briefly to combine. Do not over mix. Mixture will be slightly wet.
  • Turn out mixture onto a lightly flour surface and knead until dough has just come together.  
  • Using your hand or a floured rolling pin press dough out into a 4×8 rectangle.  
  • Using the long ends of the rectangle, fold the dough into thirds.
  • Turn the dough 90 degrees and roll out into another 4×8 rectangle.  
  • Repeat folding it into thirds.
  • Gently roll out until it’s an 1″ thick.  
  • Using a 3″ round cookie cutter, cut out circles from dough.  You may need to flour your cutter and never twist  Just press down to cut.  
  • Lightly spray a baking sheet with cooking oil and place biscuits about 1 inch apart.  
  • Using a pastry brush, lightly brush the tops of the biscuits with the remaining heavy cream.
  • Sprinkle the tops of each biscuits with the granulated sugar.
  • Bake for 15-18 minutes or until edges are golden brown and the middle is cooked through.  
  • Biscuits should puff up almost double their original size.  
  • Let them cool completely before topping with strawberries and whipped cream.
  • Once biscuits are cooled they can be stored in an airtight container for 3 days.  

FOR STRAWBERRIES

  • Slice half of the strawberries into 4 vertical slices and set aside.
  • In a medium bowl mash the remaining strawberries until pureed and stir together with sugar.
  • Stir in sliced strawberries and cover with plastic wrap or a lid.
  • Chill for 1-4 hours in the refrigerator.

FOR WHIPPED CREAM

  • In a large stand mixer with the whisk attachment, whip together whipping cream, sugar and vanilla on high speed.
  • Beat for 2-5 minutes until cream has doubled in size and is creating large peaks.

ASSEMBLY

  • Split a biscuit in half and place both halves on a small plate.
  • Spoon strawberries over the top of the bottom half and top with a large helping of whipped cream.
  • Top with the top half of the biscuit and gently press down.
  • Serve.