Description
Classic strawberry shortcake featuring tender buttery biscuits, sweet macerated strawberries, and fluffy whipped cream for a timeless dessert.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 10 tablespoons cold unsalted butter, cut into chunks
- 3/4 cup buttermilk
- 2 tablespoons turbinado sugar
- 2 pounds strawberries, hulled and sliced
- 3 tablespoons seedless raspberry jam
- 1/2 cup granulated sugar
- 1 1/2 cups heavy cream
- 3 tablespoons granulated sugar
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, sugar, and salt.
- Add cold butter and rub into the dry mixture until it resembles coarse crumbs. Stir in buttermilk until a sticky dough forms.
- Shape dough into 8 rough balls and place on the baking sheet. Sprinkle with turbinado sugar and bake for 13–15 minutes until golden.
- Mash one-third of the strawberries into a chunky purée, then mix with remaining strawberries, raspberry jam, and sugar. Let sit for 10 minutes.
- Whip heavy cream until soft peaks form. Add sugar and continue whipping until soft peaks return.
- Split biscuits in half. Spoon strawberries onto the bottoms, top with whipped cream, cover with biscuit tops, and add more berries and cream before serving.
Notes
- Do not overmix the biscuit dough to keep it tender.
- Biscuits can be made ahead and frozen before baking.
- Whipped cream can be prepared a few hours in advance and refrigerated.
- If buttermilk is unavailable, substitute with milk mixed with lemon juice or vinegar.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
