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Classic Strawberry Shortcake: Easy Guest-Pleasing Dessert

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This classic strawberry shortcake features tender, buttery biscuits, juicy macerated strawberries, and light, cloud-like whipped cream. It’s the perfect dessert for any gathering, from casual barbecues to fancy dinner parties.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (plus extra for sprinkling)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup cold heavy cream (plus 2 tablespoons for brushing)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Macerate the strawberries: In a large bowl, combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Toss gently and let sit at room temperature for at least 15 minutes (or up to 2 hours), stirring occasionally.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Make the biscuit dough: In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Add cold butter cubes and cut into the flour using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces.
  4. Add the liquid: Make a well in the center, pour in 3/4 cup cold heavy cream and 1 teaspoon vanilla extract. Stir with a fork just until dough comes together (it will look shaggy and dry). Do not overmix.
  5. Shape the biscuits: Turn dough onto a lightly floured surface. Gently bring together and pat into a 3/4-inch thick rectangle. Use a 2 1/2-inch round biscuit cutter to cut out rounds, pressing straight down without twisting. Place on prepared baking sheet, spacing 2 inches apart. Gather scraps, re-pat, and cut more biscuits (about 8 total).
  6. Brush and bake: Brush tops with remaining 2 tablespoons heavy cream and sprinkle with extra granulated sugar. Bake for 14-16 minutes until golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
  7. Whip the cream: In a medium bowl, combine 1 1/2 cups cold heavy cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whisk or beat with an electric mixer until soft peaks form.
  8. Assemble and serve: Split each biscuit in half horizontally. Place bottom half on a plate, spoon macerated strawberries and juice over it, add a dollop of whipped cream, top with other biscuit half, more berries, and another dollop of cream. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not twist the biscuit cutter. Macerate strawberries for at least 15 minutes. Serve immediately for best texture. For make-ahead, bake biscuits up to 6 hours ahead and reheat in a 300°F oven for 5 minutes before serving.

Nutrition

Keywords: strawberry shortcake, classic dessert, easy dessert, summer dessert, biscuit shortcake, homemade shortcake

Find it online: https://lumalunch.com/classic-strawberry-shortcake-easy-guest-pleasing-dessert/