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Strawberry Shortcake
Chef Hamid

The Ultimate Classic Strawberry Shortcake

Tender, flaky buttermilk biscuits with layers of macerated strawberries and fresh whipped cream. The quintessential American summer dessert, perfected through years of testing.
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Prep Time 25 minutes
Cook Time 16 minutes
1 hour for macerating strawberries) 1 hour
Total Time 1 hour 41 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Shortcake Biscuits:
  • 2½ cups 315g all-purpose flour (or 1¼ cups AP + 1¼ cups cake flour for extra tenderness)
  • ¼ cup 50g granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ½ cup 115g unsalted butter, very cold, cut into ½-inch cubes
  • 1 cup 240ml cold buttermilk, plus 2 tablespoons for brushing
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sugar for topping
For the Macerated Strawberries:
  • 2 pounds 900g fresh strawberries, hulled and sliced
  • 3-4 tablespoons granulated sugar adjust based on berry sweetness
  • Pinch of kosher salt
  • 1 teaspoon vanilla extract
For the Whipped Cream:
  • 2 cups 480ml heavy cream, very cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Prepare the Strawberries (Do This First):
  1. Hull and slice strawberries about ¼-inch thick. Place in a large bowl.
  2. Add granulated sugar, pinch of salt, and vanilla extract. Toss gently to combine.
  3. Let sit at room temperature for at least 1 hour, stirring occasionally. You want a visible pool of syrup at the bottom of the bowl. Refrigerate if making more than 2 hours ahead.
Make the Biscuit Dough:
  1. Position rack in center of oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work butter into flour until mixture resembles coarse crumbs with pea-sized and some larger butter pieces still visible. Work quickly to keep butter cold.
  4. In a small bowl or measuring cup, combine 1 cup cold buttermilk and vanilla extract.
  5. Make a well in the center of the flour mixture. Pour in buttermilk mixture all at once. Using a wooden spoon or silicone spatula, fold gently 8-12 times until no dry flour remains. Dough will look shaggy and rough. Do NOT overmix.
Shape and Bake:
  1. Turn dough out onto a lightly floured surface. Gently pat (do not roll) into a round about 1 inch thick.
  2. Using a 2½-inch round cutter dipped in flour, cut straight down without twisting. Press scraps together gently (don't knead) and cut more rounds. You should get 8 biscuits.
  3. Place biscuits on prepared baking sheet, spacing them about 2 inches apart. Brush tops with remaining 2 tablespoons buttermilk. Sprinkle with coarse sugar.
  4. Bake for 15-17 minutes, rotating pan halfway through, until tops are deep golden brown. A toothpick inserted in center should come out clean.
  5. Transfer to a wire rack and let cool for at least 10 minutes before splitting. (They're delicious warm but easier to handle when slightly cooled.)
Whip the Cream:
  1. Place a metal bowl and whisk attachment (or beaters) in freezer for 15 minutes before whipping.
  2. Add heavy cream, powdered sugar, and vanilla to chilled bowl. Beat on medium-high speed until soft peaks form, about 2-3 minutes. Peaks should curl over at the tip when you lift the whisk. Do not overbeat.
Assemble:
  1. Using a serrated knife, split each biscuit in half horizontally.
  2. Place bottom half on a plate. Spoon generous portion of macerated strawberries with syrup onto biscuit.
  3. Add a large dollop of whipped cream on top of strawberries.
  4. Place top biscuit half gently on cream.
  5. Top with more strawberries and syrup, then another dollop of cream.
  6. Serve immediately.

Notes

Make-Ahead:
  • Biscuit dough can be cut and frozen up to 2 months. Bake from frozen, adding 3-4 minutes to baking time.
  • Biscuits can be baked 4 hours ahead, stored loosely covered at room temperature.
  • Strawberries can be macerated up to 4 hours ahead, refrigerated.
  • Whip cream just before serving for best texture.
Buttermilk Substitute:
If you don't have buttermilk, add 1 tablespoon lemon juice or white vinegar to 1 cup of regular milk. Let sit 5 minutes before using.
Texture Tip:
For the flakiest biscuits, handle the dough as little as possible and keep butter cold. If your kitchen is very warm, chill the flour mixture and buttermilk for 15 minutes before mixing.
Storage:
Leftover assembled shortcakes don't keep well (biscuits get soggy). Store components separately:
  • Biscuits: room temperature, 2 days
  • Macerated berries: refrigerated, 2 days
  • Whipped cream: refrigerated, up to 6 hours (re-whip briefly before using)
Nutritional Information (Estimated per serving):
  • Calories: 485
  • Total Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 95mg
  • Sodium: 380mg
  • Total Carbohydrates: 58g
  • Dietary Fiber: 3g
  • Sugars: 28g
  • Protein: 7g
Note: Nutritional values are estimates and will vary based on specific ingredients used and portion sizes.