Strawberry Shortcake Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly distributed.

Cut in butter

Add 1/2 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining (about 6–8 strokes with a pastry cutter).

Mix wet ingredients

In a small bowl, whisk together 3/4 cup buttermilk, 1/4 cup heavy cream and 1 teaspoon vanilla extract.

Form dough

Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a rubber spatula, fold gently until the dough just comes together. Do not overmix; dough should be slightly shaggy and sticky.

Shape and cut

Turn the dough out onto a lightly floured surface and gently pat it into a 3/4–1 inch thick round. Fold the dough over itself 2–3 times to create layers, then gently pat again to 3/4–1 inch thickness. Using a 2 1/2–3 inch round cutter (or a floured glass), cut out biscuits without twisting the cutter. Re-shape scraps once and cut additional biscuits.

Brush and bake

Place biscuits on prepared baking sheet about 1 inch apart. Brush tops lightly with a little additional heavy cream for shine. Bake in the preheated oven for 12–15 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool slightly (10–15 minutes).

Macreate strawberries

While biscuits bake or cool, place 1 lb hulled and sliced strawberries in a medium bowl. Add 1/4 cup granulated sugar, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest (if using). Stir to combine.

Macerate

Let the strawberries sit at room temperature for at least 20 minutes, stirring occasionally, until they release their juices and become syrupy. For best flavor, macerate up to 1 hour. If the mixture is too watery, you can gently mash a few berries to thicken the sauce slightly.

Chill tools

For best results, chill the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes before whipping.

Whip cream

Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and a pinch of salt. Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form — the cream should hold shape but still be smooth and slightly billowy. Do not overbeat to dryness.

Split biscuits

Carefully slice each warm or room-temperature biscuit in half horizontally with a serrated knife.

Layer

Place the bottom half of each biscuit on serving plates. Spoon a generous 2–3 tablespoons of macerated strawberries plus some of their syrup onto the biscuit bottoms.

Add whipped cream

Top the strawberries with about 2–3 tablespoons of whipped cream (adjust to preference).

Finish

Place the biscuit tops over the whipped cream. Add an extra dollop of whipped cream and a few sliced strawberries on top if desired. Dust lightly with 1 teaspoon confectioners' sugar and garnish with fresh mint leaves.

Serve

Serve immediately so the biscuits retain some texture. If assembled in advance, keep refrigerated and consume within 2 hours to preserve biscuit tenderness and cream quality.