Strawberry shortcakes are one of my favorite ways to use fresh strawberries. This recipe is similar to my favorite Buttermilk Biscuits recipe, except slightly sweeter and better suited for shortcakes. I also include plenty of tips and tricks throughout the recipe to help you make the perfect shortcakes every time!
FAQ
How long should I macerate the strawberries?
I recommend macerating the strawberries for at least 30 minutes, although a few hours would be best. As the strawberries continue to macerate, they exude their juices and create a sweet syrup that soaks beautifully into the shortcakes.
Can I use frozen strawberries for strawberry shortcakes?
You can use frozen and thawed strawberries, though I don’t recommend it. Frozen strawberries tend to become soft and watery once thawed and can have a “freezer taste” to them. Fresh strawberries are best for strawberry shortcakes, as they have a better texture and fresher flavor.
Can I use regular milk instead of buttermilk?
Yes, but I recommend using buttermilk for the best results. It not only adds flavor, but its acidity helps create a more tender texture and reacts with the baking soda to give the biscuits more lift.
If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then adding 1 cup plus 1 tablespoon of whole milk. Let it sit for about 5 minutes before using.
How do I keep strawberry shortcake biscuits from becoming dry?
To prevent the biscuits from becoming dry or tough, avoid adding too much flour and overworking the dough. To do this, carefully measure out the flour using the spoon-and-level method and mix the dough just until it becomes shaggy. Also, be careful not to overbake the biscuits; they should be golden brown on top but still tender inside.
Can I make the strawberry shortcake biscuits ahead of time?
Yes! The biscuits can be baked, cooled completely, and stored in an airtight container for up to 48 hours. For the best texture, I recommend serving them within a day or two. If you want to make them further in advance, you can also freeze the baked biscuits and thaw them just before serving.
Macerating the Strawberries
Place the hulled and sliced strawberries in a large bowl, stir in the granulated sugar until evenly coated, then cover with plastic wrap and allow to macerate for at least 30 minutes until ready to serve.
Baking the Shortcakes
In the bowl of a stand mixer (or in a large bowl, if mixing by hand), whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
Using the paddle attachment, with the mixer on low speed, add in the cubed, chilled butter. Continue to mix for about 5 to 8 minutes, until only small pea-sized pieces of butter remain.
Slowly pour in the buttermilk and continue to mix at low speed just until the dough comes together (it should be shaggy with lumps of dough, but without any patches of dry flour).
Empty the shortcake dough out onto a floured surface. Using your hands and a floured rolling pin, roll out the dough into a rectangular shape about 8” by 10″.
Cut the dough into four equal rectangular sections and stack them on top of one another. (This process — called “lamination” — helps form layers in the dough, increasing the flakiness of biscuits.) Wrap the dough in plastic wrap and set it in the refrigerator to chill for 30 minutes.
In the meantime, preheat your oven to 425℉ and only continue once it has preheated.
Remove the dough from the refrigerator. Once again, using your hands and a floured rolling pin, roll out the dough into a rectangular shape about 9” by 9” that is about ¾” thick.
Using a floured 3” circle cutter, cut out shortcakes from the dough without twisting the cutter (otherwise the shortcakes may not puff up properly in the oven). Reform and re-roll out the dough, as necessary, to cut out remaining few shortcakes.
Note: Alternatively, you can cut your dough into 3” by 3” squares using a large knife instead of using a cutter.
Set the shortcakes on a baking sheet lined with parchment paper or a silicone baking mat. Using a pastry brush, lightly brush the tops of each shortcake with heavy cream.
Bake in the center of the oven for about 12 to 15 minutes, until they have puffed up and the tops have turned a nice, golden-brown color.
Transfer the shortcakes to a wire rack and allow to cool while preparing the whipped topping.
Note: The shortcakes can be made in advance, cooled and then stored in an airtight container. I recommend serving them within 48 hours for optimal freshness.
Preparing the Whipped Cream
For the whipped cream, combine the heavy cream, powdered sugar, and vanilla in a large bowl. Beat with an electric hand mixer until it has reached the desired consistency. (For strawberry shortcakes, I prefer it only lightly whipped.)
Classic Strawberry Shortcake
Ingredients
For the Macerated Strawberries
- 2 lb fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (increase to ⅓ cup if berries are tart)
For the Shortcakes
- 3 cups all-purpose flour (spooned and leveled)
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 ½ tsp kosher salt (I use Diamond Crystal; use 1 tsp if using Morton or table salt)
- 3 Tbsp granulated sugar
- ¾ cup (1 ½ sticks) unsalted butter, chilled and cut into ½" cubes
- 1 cup + 2 Tbsp buttermilk
- 2 Tbsp heavy cream (for brushing)
For the Whipped Cream
- 1 ½ cups heavy cream, chilled
- 3 Tbsp powdered (icing) sugar
- 1 tsp pure vanilla extract
Instructions
Macerating the Strawberries
- In a large bowl, combine the sliced strawberries with the sugar and stir until evenly coated.2 lb fresh strawberries, hulled and sliced¼ cup granulated sugar
- Cover the bowl with plastic wrap and allow the strawberries to macerate at room temperature for at least 30 minutes, stirring occasionally, until ready to serve.
Baking the Shortcakes
- In the bowl of a stand mixer (or in a large bowl, if mixing by hand), whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.3 cups all-purpose flour1 Tbsp baking powder½ tsp baking soda1 ½ tsp kosher salt3 Tbsp granulated sugar
- Add in the cubed, chilled butter. Using the paddle attachment with the mixer on low speed, mix until only small, pea-sized pieces of butter remain (about 5 to 8 minutes).¾ cup (1 ½ sticks) unsalted butter, chilled and cut into ½" cubes
- Slowly pour in the buttermilk and continue to mix at low speed just until the dough comes together (it should be shaggy with lumps of dough, but have no patches of dry flour).1 cup + 2 Tbsp buttermilk
- Turn out the dough onto a lightly floured surface. Using your hands and a floured rolling pin, roll out the dough into a rectangular shape about 8" by 10".
- Cut the dough into four equal rectangular sections and stack them on top of one another. (This process — called “lamination” — helps form layers in the dough, increasing the flakiness of biscuits.) Wrap the dough in plastic wrap and set it in the refrigerator to chill for 30 minutes.
- In the meantime, preheat your oven to 425℉ and wait until it is fully preheated before continuing.
- Remove the dough from the refrigerator. Using your hands and a floured rolling pin, roll out the dough into a rectangular shape about 9" by 9" that is about ¾" thick.
- Using a floured 3" circle cutter, cut out shortcakes from the dough without twisting the cutter (otherwise the shortcakes may not puff up properly in the oven). Reform and re-roll the dough, as necessary, to cut out the remaining few shortcakes.Note: Alternatively, you can cut your dough into 3" by 3" squares using a large knife instead of using a cutter.
- Set the shortcakes on a baking sheet lined with parchment paper or a silicone baking mat. Using a pastry brush, lightly brush the tops of each shortcake with heavy cream.2 Tbsp heavy cream
- Bake in the center of the oven until they have puffed up and the tops have turned a nice, golden-brown color (about 12 to 15 minutes). Be careful not to overbake them, otherwise they may dry out!
- Transfer the shortcakes to a wire rack and allow to cool while preparing the whipped topping.Note: The shortcakes can be made in advance, cooled, and then stored in an airtight container. I recommend serving them within 48 hours for optimal freshness.
Preparing the Whipped Cream
- In a large bowl, combine the heavy cream, powdered sugar, and vanilla. Using an electric hand mixer, beat the mixture until it has reached the desired consistency. (For strawberry shortcakes, I prefer it only lightly whipped.)1 ½ cups heavy cream, chilled3 Tbsp powdered (icing) sugar1 tsp pure vanilla extract
