Simply Irresistible Strawberry Shortcake
Strawberry shortcake is the ultimate simple yet delicious summer dessert. With tender biscuits, sweet strawberries, and plenty of whipped cream, this treat is sure to satisfy any dessert craving. Don’t skimp on the cream, because it’s the perfect balance to the juicy fruit!
Equipment
- baking sheet
- Parchment paper
- pastry blender
- 2½-inch biscuit cutter (or glass)
- Stand mixer with whisk attachment
- plastic wrap
- wire rack
Ingredients
For the Shortcake:
- 4 cups fresh strawberries hulled and quartered
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice from 1 medium lemon
- ½ cup plus 2 tablespoons granulated sugar
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 10 tablespoons 1¼ sticks unsalted butter, chilled and cut into small pieces
- 1¼ cups buttermilk
- 2 tablespoons raw sugar
- 3 tablespoons melted unsalted butter
For the Whipped Cream:
- 2 cups heavy cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare Strawberries:
- In a medium bowl, toss the strawberries with lemon zest, lemon juice, and ½ cup granulated sugar.
- Cover and refrigerate while preparing the biscuits.
Preheat Oven:
- Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Make the Biscuits:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar.
- Cut the cold butter into the flour mixture until it resembles pea-sized crumbs.
- Add the buttermilk and knead just until the dough comes together.
Cut Biscuits:
- Turn the dough out onto a floured surface and press it into a 1½-inch-thick round.
- Use a 2½-inch biscuit cutter to cut out biscuits, placing them 2 inches apart on the prepared baking sheet.
- Brush the tops with melted butter and sprinkle with raw sugar.
Bake Biscuits:
- Bake for 20 to 25 minutes until golden brown.
- Remove from the oven and let cool on a wire rack.
Make Whipped Cream:
- In a stand mixer fitted with a whisk attachment, beat the cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form.
Assemble Shortcakes:
- Slice the biscuits in half horizontally.
- Top the bottom half with macerated strawberries and a dollop of whipped cream.
- Place the top biscuit half on top and serve.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this fresh strawberry shortcake with a light sparkling wine like Prosecco or a chilled Rosé to enhance the bright flavors of the berries.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 18 g | Fiber: 2 g | Sugar: 22 g | Salt: 0.6 mg
