Strawberry Short Cake Recipe

Preheat and prepare

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

Mix dry ingredients

In a large bowl whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons sugar until evenly combined.

Cut in butter

Add the very cold cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (small chunks yield flakier biscuits).

Combine wet ingredients

In a separate bowl whisk together the buttermilk, 1/2 cup heavy cream, egg, and 2 tablespoons honey until smooth.

Form the dough

Make a well in the center of the dry ingredients and pour the wet mixture in. Using a rubber spatula or wooden spoon, stir just until the dough comes together and no large pockets of dry flour remain. Do not overmix.

Turn out and fold

Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 1-inch thick. Fold the dough onto itself 2-3 times (this creates layers), then pat again to about 3/4–1 inch thickness.

Cut biscuits

Using a 2.5–3 inch round biscuit cutter or a sharp knife, cut out 6 biscuits. Press straight down without twisting for best rise. Gently re-shape scraps and cut additional biscuits as needed.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart for slightly crisper sides or touching for tall sides. Brush tops lightly with melted butter. Bake in the preheated oven 12–15 minutes or until golden brown on top and cooked through. Rotate pan halfway through if your oven bakes unevenly.

Finish

Remove biscuits from oven and brush again with a little melted butter. Transfer to a cooling rack and let rest 5 minutes before assembling.

While the biscuits bake, combine the sliced strawberries, 2 tablespoons granulated sugar, lemon juice, and optional lemon zest in a medium bowl. Stir gently to coat. Let macerate at room temperature for at least 15 minutes (or up to 1 hour) until the berries release their juices. Stir before serving.

Chill a mixing bowl and beaters in the refrigerator for 10 minutes if you have time (helps cream whip faster). Pour 1 cup cold heavy whipping cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form (peaks hold shape but still slightly droop). Taste and adjust sweetness if desired. Keep chilled until assembly.

Slice each warm biscuit in half horizontally. Spoon a generous tablespoon of macerated strawberries and some of their juices onto the bottom half of each biscuit.

Top the strawberries with a large dollop (about 2–3 tablespoons) of whipped cream.

Place the biscuit top back on (or serve open-faced if preferred). Add a scoop of vanilla ice cream on the plate next to the biscuit, and spoon additional strawberries and juices over the top or around the plate.

Optional: Drizzle about 1 teaspoon honey over each assembled shortcake and garnish with a fresh mint leaf. Serve immediately so biscuits remain slightly warm and ice cream does not fully melt.