Ingredients
For the Biscuits:
2 cups (250g) All-purpose flour
1 tbsp Baking powder
½ tsp Salt
6 tbsp (85g) Cold unsalted butter, cubed
¾ cup (180ml) Cold whole milk or buttermilk
1 tbsp Coarse sugar (turbinado), for topping
For the Strawberries:
2 lbs (900g) Fresh strawberries, hulled and sliced
¼ cup Granulated sugar (plus more to taste)
1 tbsp Fresh lemon juice
For the Whipped Cream:
1 cup (240ml) Cold heavy cream
2 tbsp Granulated sugar
1 tsp Pure vanilla extract
Instructions
1. Macerate Strawberries: Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 30-60 minutes until syrupy.
2. Make Biscuit Dough: Whisk dry ingredients. Grate cold butter into the flour. Stir in cold milk until a shaggy dough forms.
3. Shape & Bake: Knead gently 3-4 times on a floured surface. Pat to 1/2-inch thickness and cut into 2.5-inch rounds. Place on parchment-lined sheet, brush with milk, sprinkle with sugar. Bake at 450°F (230°C) for 12-15 minutes.
4. Whip Cream: Beat cold heavy cream, sugar, and vanilla until soft peaks form.
5. Assemble: Split warm biscuits, top with strawberries and syrup, add a dollop of whipped cream, and place the top biscuit half askew.
Notes
Pro-Tips:
• Keep butter and liquids ice-cold to ensure flaky biscuit layers.
• Do not twist the biscuit cutter when cutting; push straight down to help them rise evenly.
• Whip cream only to soft peaks to keep it smooth and not grainy.
• A squeeze of fresh lemon juice over the assembled shortcake brightens all the flavors.
Variations:
• Use buttermilk in the biscuits for a richer, tangier flavor.
• Add 1 tsp of balsamic vinegar to the strawberries for a sophisticated depth.
• Add fresh rosemary or thyme to the biscuit dough for a savory-sweet herbal note.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Bake
- Cuisine: Southern
- Diet: Vegetarian