Classic Strawberry Shortcake

This Classic Strawberry Shortcake features fluffy, melt-in-your-mouth shortcakes, sweet macerated strawberries and homemade whipped cream.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings cakes

Calories 532kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the strawberries:

1 1/2 lbs. fresh strawberries you can probably get by with just 1 lb. strawberries but I love to load them up on each shortcake so I use 1 1/2 lbs. ?
1/3 cup sugar
2 Tbsp. fresh lemon juice

For the shortcakes:

3 Tbsp. sugar
2 tsp. lemon zest (zest from 1 lemon)
3 cups all purpose flour, spooned and leveled
1 Tbsp. + 1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. fine salt
10 Tbsp. unsalted butter, cold
1 cup buttermilk, cold
1-2 Tbsp. heavy cream
coarse sugar, optional

For the whipped cream:

1 cup heavy cream, cold
2 Tbsp. powdered sugar
1 tsp. vanilla extract
1 Tbsp. sour cream

US Customary - Metric

Instructions

Wash, hull and quarter the strawberries. In a mixing bowl, combine the strawberries with the sugar and lemon juice. Refrigerate until juices develop, at least 30 minutes.
1 1/2 lbs. fresh strawberries, 1/3 cup sugar, 2 Tbsp. fresh lemon juice
Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
Combine the sugar and lemon zest together in a large bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the shortcakes.
3 Tbsp. sugar, 2 tsp. lemon zest (zest from 1 lemon)
Add the flour, baking powder, baking soda, and salt. Whisk to combine.
3 cups all purpose flour, spooned and leveled, 1 Tbsp. + 1 tsp. baking powder, 3/4 tsp. baking soda, 1/2 tsp. fine salt
Cube the cold butter into small pieces and add to the dry ingredients. Work the butter into the flour with your hands/fingertips until it's crumbly. See video for guidance. If you have warm hands and feel the dough got too warm, pop it in the fridge for a few minutes to chill.
10 Tbsp. unsalted butter, cold
Create a well in the middle of the flour and stream in the buttermilk, mixing together with a fork, wooden spoon or rubber spatula. Mix just until it begins to come together and a shaggy dough forms. We don't want to over mix it here, overworking the dough will result in dense, tough cakes. We want fluffy cakes!
1 cup buttermilk, cold
Pour the dough onto a clean, lightly floured work surface. Gently knead the dough, folding it over itself about 6-8 times until it comes together. You can use some extra flour on your hands as needed. Pat the dough into a rectangle, about 3/4-1-inch in thickness.
Using a 2 3/4-3-inch biscuit cutter, press the cutter straight down into the dough (do not twist). Bring together the scraps and continue pressing the biscuit cutter down into the dough. You should have ~8 shortcakes.
Place the shortcakes on the prepared baking sheet. Line them up next to each other. When the biscuits are touching, as opposed to being a few inches apart from each other, it helps them bake up nice and tall. It also prevents lopsided cakes.
Brush the tops of the cakes with heavy cream and a sprinkle of sugar, if using. Bake for 15-18 minutes, or until the biscuits are golden brown on top. Remove from the oven and cool.
1-2 Tbsp. heavy cream, coarse sugar, optional
Prepare the whipped cream: Using a hand held mixer or electric mixer with a whisk attachment, beat the heavy cream on medium-high speed until soft peaks begin to form, about 1-2 minutes. Then add in the powdered sugar, vanilla extract and sour cream and beat until medium peaks form.
1 cup heavy cream, cold, 2 Tbsp. powdered sugar, 1 tsp. vanilla extract, 1 Tbsp. sour cream
Assemble the shortcakes: slice the cakes in half, add a layer of whipped cream, strawberries on top then the other cake on top. Top with more whipped cream, strawberries and a dusting of powdered sugar. Serve immediatley and enjoy!

Video

Notes

Make ahead! The biscuits can be made 1 day in advance and kept at room temperature in an air-tight container or frozen for up to 3 months. The strawberries can be made the night before, just keep in mind the longer they macerate the more syrup and juices they form and they get softer. The whipped cream is best made fresh but can hold up for up to 1 day in the refrigerator.
If not serving right away, keep all components separated and assemble right before serving.

Nutrition