The Best Homemade Strawberry Shortcake
The ultimate old-fashioned strawberry shortcake. Flaky, buttery biscuits layered with juicy, sweetened strawberries and pillowy homemade whipped cream.
Ingredients
3 cups all purpose flour, spooned and leveled
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup butter, COLD (1 & 1/2 sticks)
1 large egg, cold
3/4 cup buttermilk, COLD
1-2 tablespoons buttermilk or ice water (if needed)
1 batch Fresh Strawberry Topping (or 6-8 cups sliced strawberries + 1/2 cup sugar)
2 cups heavy cream (36% fat)
1/3 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Prepare the strawberries by slicing and mixing with sugar; let sit to create a syrup.
2. Whisk flour, 1/3 cup sugar, salt, and baking powder in a large bowl.
3. Chop cold butter into chunks and cut into the flour until pea-sized crumbs form.
4. Whisk egg and 3/4 cup buttermilk together, then stir into the flour to create a shaggy dough.
5. Knead slightly in the bowl, adding a tablespoon of liquid if too dry.
6. On a floured surface, roll into a 9×13 rectangle, fold in quarters to create layers, and pat to 1 1/4 inch thickness.
7. Cut with a floured biscuit cutter (do not twist) and place in a buttered skillet or pan.
8. Optional: Freeze for 20 minutes while preheating oven to 425°F.
9. Brush tops with cream, sprinkle with raw sugar, and bake for 18-22 minutes until golden.
10. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
11. Assemble by splitting warm biscuits and layering with berries and cream.
Notes
Make ahead: Freeze unbaked shortcakes for up to 2 months. Bake from frozen at 450°F for 5 mins, then 400°F for 15 mins.
Buttermilk sub: 3/4 cup milk + 1 tsp lemon juice.
Use high-fat heavy cream for the best whipped texture.