Classic Strawberry Shortcake (Printable)

Fluffy buttermilk biscuits layered with sweet fresh strawberries and vanilla whipped cream for a classic summer dessert.

# What You'll Need:

→ Strawberries

01 - 1 lb fresh strawberries, hulled and sliced
02 - 1/3 cup granulated sugar

→ Shortcakes

03 - 2 cups all-purpose flour
04 - 1/4 cup granulated sugar
05 - 2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt
08 - 1/2 cup cold unsalted butter, cut into cubes
09 - 3/4 cup cold buttermilk
10 - 1 tsp vanilla extract

→ Whipped Cream

11 - 1 cup heavy whipping cream
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract

# Directions:

01 - Combine sliced strawberries and 1/3 cup granulated sugar in a mixing bowl. Stir thoroughly and set aside for at least 20 minutes to allow the berries to release their juices.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
04 - Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Pour in the cold buttermilk and vanilla extract, stirring gently just until the dough comes together. Be careful not to overmix.
06 - Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Using a biscuit cutter, cut out 6 rounds and place them on the prepared baking sheet.
07 - Bake for 12 to 15 minutes, or until the tops are golden brown. Transfer to a wire rack and let cool completely.
08 - In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer or whisk until soft peaks form.
09 - Split each cooled shortcake in half horizontally. Spoon the macerated strawberries and their juices generously over the bottom half. Add a dollop of whipped cream, then place the top half of the shortcake. Finish with additional berries and cream as desired.

# Expert Tips:

01 -
  • The shortcakes come together in under twenty minutes and taste infinitely better than anything from a store.
  • Macerated strawberries create their own syrup, so you never need a separate sauce.
  • It scales effortlessly from a quiet weeknight treat to a celebration centerpiece.
02 -
  • If the butter warms up before you bake the shortcakes they will spread flat instead of rising tall, so work quickly and chill the cut rounds for five minutes if your kitchen is hot.
  • Twisting the biscuit cutter seals the edges and prevents a proper rise, so always press straight down and lift cleanly.
03 -
  • Freeze the butter for fifteen minutes before cutting it in, because grating frozen butter directly into the flour is the fastest path to perfectly flaky layers.
  • Reserve a few whole berries for garnish so the finished plates look as vibrant as they taste.

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