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Strawberry Shortcake

Homemade strawberry shortcake topped with fresh sliced strawberries and fluffy whipped cream, served on a flaky biscuit
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  15 min

Ingredients

  • 6 cups hulled, quartered strawberries
  • ¼ cup granulated sugar
  • 2 tablespoons minced fresh mint, (optional) plus more for serving

Biscuits

  • 2 ¼ cups all-purpose flour, plus more for dusting
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
  • 2 tablespoons lemon zest
  • ¾ cup buttermilk, chilled plus 2 tablespoons for brushing
  • 2 tablespoons raw sugar, plus more for serving

Whipped Cream

  • 2 cups heavy whipping cream, chilled
  • 3 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract

Method

  1. Make the topping. In a large bowl, toss the strawberries with the sugar and mint, if using. Cover and place in the refrigerator until ready to use. No more than 24 hours in advance.
  2. Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper. 
  3. Make the biscuits. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and toss until coated. Using a pastry cutter or a fork, cut the butter into the dry ingredients until pea-size pieces form. (Alternatively, use a food processor to cut in the butter by pulsing the mixture about 12 times.) Add the zest and toss to combine. Stir in the buttermilk until just combined and no dry parts remain. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Using your hands, press the dough into a rectangle, about 1-inch thick. Fold the rectangle into thirds and press into a 1-inch thick rectangle. Repeat folding and pressing 3 more times. Using a 2½-inch biscuit cutter, cut out 8 dough rounds. (Alternatively, use a sharp knife to cut the dough into 9 squares.) Gather any dough scraps and pat them into a 1-inch-thick dough round. (You should have 9 rounds or squares.)  
  5. Arrange the dough on the prepared sheet pan about 1-inch apart. Brush with the remaining buttermilk and sprinkle with raw sugar. Bake until golden on top, 15 to 18 minutes. Allow to cool slightly before serving.
  6. Meanwhile, make the whipped cream. Place the heavy whipping cream, sugar, and vanilla, into a large bowl. Whisk until medium-stiff peaks form. (Alternatively, use an electric or stand mixer at high speed.)
  7. Place the biscuits on a serving platter. Dollop each with the whipped cream and top with the strawberries. Before serving, sprinkle with raw sugar and mint, if desired.