Homemade Strawberry Shortcake
This homemade strawberry shortcake recipe has a sweet buttermilk biscuit topped with plenty of strawberries, syrup, and vanilla whipped cream! They make the perfect spring and summer dessert!
Servings: 6 shortcakes
Ingredients
Macerated Strawberries
- 2 cups sliced strawberries
- 2 - 3 tablespoons granulated sugar to taste
Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter frozen or very cold
- 1 cup buttermilk cold
- 1 - 2 teaspoons heavy whipping cream
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Macerated Strawberries
- Add 2 cups sliced strawberries and the 2 - 3 tablespoons granulated sugar in a small bowl. Stir to cover the strawberries with the sugar.
- Cover with plastic wrap and let it sit in the fridge for about an hour until the juices are released.
Biscuits
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Stir to combine.
- Using a box grater, grate the 4 tablespoons butter into the dry ingredients. You can also use a pastry cutter and cut the butter into the flour until the butter has been into pea size crumbles.
- Add the 1 cup buttermilk and stir until the flour is just incorporated. Give it a knead a few times with your hands if it didn't come together fully by stirring it.
- Turn the dough out on a lightly floured surface. Press the dough out until it's about an inch thickness. I used my hands and pinched together any big cracks as I was pressing it out. You can also lightly flour the top of the dough and roll it out.
- Using a biscuit cutter (mine was 3 1/2 inches), cut out 6 biscuits with it. Place onto the prepared baking sheet.
- Brush the1 - 2 teaspoons heavy whipping cream on top of the biscuits.
- Place into the preheated oven and bake for 15 minutes. The edges should be golden brown.
- Remove from the oven and let cool.
Whipped Cream
- In a large mixing bowl, add in the 1 cup heavy whipping cream. Beat with a hand mixer on medium until it thickens to a soft peak.
- Add the 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extractContinue to beat until stiff peaks form.
- Add the whipped cream in a piping bag with a large straight tip.
Assemble
- Cut the cooled biscuits in half. Add strawberries and juice. Pipe a layer of whipped cream. Add the top biscuit. Add a small dollop of whipped cream on top and a strawberry.
Notes
Storage: Store the biscuits in a storage bag or airtight container at room temperature for up to 5 days. Store the whipped cream and macerated strawberries in separate bowls that are covered in the refrigerator for up to 3 to 4 days.
Nutrition
Calories: 368kcal | Carbohydrates: 47g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 222mg | Potassium: 218mg | Fiber: 2g | Sugar: 13g | Vitamin A: 665IU | Vitamin C: 28.5mg | Calcium: 93mg | Iron: 2.1mg
