Strawberry Shortcake Recipe

Wash strawberries, hull and slice them about 1/4-inch thick. Place sliced strawberries in a medium bowl.

Add 1 tablespoon granulated sugar and 1 teaspoon lemon juice to the strawberries. Toss gently to coat.

Let the strawberries macerate at room temperature for 20–30 minutes, stirring once or twice. This will release juices to create a syrupy sauce. If you prefer less syrup, macerate for 10–15 minutes.

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt until evenly blended.

Cut in butter

Add 6 tablespoons cold, cubed unsalted butter to the dry mix. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add wet ingredients

Make a well in the center and pour in 3/4 cup buttermilk and 1/2 teaspoon vanilla extract. Stir gently with a wooden spoon or spatula until dough just comes together. Do not overmix.

Form and cut biscuits

Turn the dough out onto a lightly floured surface, gently fold it over 2–3 times to bring it together (this creates layers). Pat the dough to about 3/4-inch thickness. Use a 2.5-3 inch round biscuit cutter (or a floured glass) to cut rounds. Press straight down—do not twist—to maintain rise. Gather scraps, press gently once more, and cut additional rounds to make 6 biscuits.

Finish and bake

Place the rounds on the prepared baking sheet about 1 inch apart. Brush the tops lightly with 1 tablespoon heavy cream and sprinkle with coarse sugar if using. Bake in the preheated oven for 12–15 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and cool on a rack for 10 minutes.

Chill a medium mixing bowl and whisk or the beaters of an electric mixer in the refrigerator for 10 minutes if your kitchen is warm (this helps cream whip better).

Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

Using a hand mixer or stand mixer on medium-high speed, whip until soft peaks form, about 2–3 minutes. Stop and scrape the bowl once to ensure even whipping. Do not overbeat; you want a light, billowy texture.

Split each shortcake horizontally in half with a serrated knife. Place the bottom half on a serving plate.

Spoon a generous portion of macerated strawberries and their syrup onto the bottom half (about 2–3 tablespoons of strawberries per shortcake, adjusting to preference).

Top the strawberries with 2–3 tablespoons of whipped cream, spreading gently to the edges.

Place the shortcake top over the whipped cream. Add an extra dollop of whipped cream and a few sliced strawberries on top for garnish.

Serve immediately. If preparing briefly ahead, keep biscuits in an airtight container at room temperature for up to 4 hours and keep whipped cream refrigerated; assemble within 1 hour of serving for best texture.