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Strawberry shortcake with a split biscuit, sliced strawberries and whipped cream

Strawberry Shortcake

Tender homemade biscuits split and filled with sugared strawberries and freshly whipped cream. A classic dessert made from simple ingredients.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Strawberries
  • 2 pounds strawberries hulled and sliced
  • ¼ cup granulated sugar
Biscuits
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar plus 1 tablespoon for the tops
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold butter cut into small cubes
  • ¾ cup cold milk plus 1 tablespoon for brushing
Whipped Cream
  • 1½ cups cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Stir the strawberries with ¼ cup of sugar in a bowl. Let them sit for at least 30 minutes, stirring once or twice, until juicy.
  2. Heat the oven to 425°F. Line a sheet pan with parchment paper.
  3. In a large bowl, whisk the flour, ¼ cup of sugar, baking powder and salt. Work in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs with a few pea-size pieces.
  4. Pour in ¾ cup of milk and stir just until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and pat it into a rectangle about ¾ inch thick. Cut out biscuits with a 2½-inch cutter, pressing straight down. Gather the scraps, pat them out and cut again to make 8.
  6. Place the biscuits on the pan. Brush the tops with milk and sprinkle with the remaining tablespoon of sugar. Bake for 13–15 minutes, until golden. Cool for 10 minutes.
  7. Whip the cream with the powdered sugar and vanilla until soft peaks form.
  8. Split the biscuits. Spoon strawberries and their juice over the bottoms, add whipped cream and set the tops on.

Notes

  • No cutter? Pat the dough into a rectangle and cut it into 8 squares with a knife.
  • Buttermilk can replace the milk for a little tang.
  • Chill the bowl and beaters for 10 minutes and the cream will whip faster.