Description
A tall, tender, buttery biscuit shortcake layered with macerated strawberries and stabilized vanilla bean whipped cream. This recipe yields a professional-looking dessert that is easier to make at home than you think.
Ingredients
Scale
- 3 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (adjust based on berry sweetness)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup heavy cream, cold
- 1 large egg yolk
- 2 cups heavy cream, very cold (for whipped cream)
- 1/2 cup confectioners’ sugar
- 1 vanilla bean, seeds scraped
- 1 teaspoon cornstarch
Instructions
- Macerate the strawberries: Toss sliced strawberries with sugar, lemon juice, and vanilla extract in a large bowl. Let sit at room temperature for at least 30 minutes (ideally 2 hours) to release juices.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Sift together flour, baking powder, and salt in a large bowl.
- Cut in the cold butter using a pastry blender or fingers until the mixture resembles coarse meal with pea-sized butter pieces.
- Whisk together cold heavy cream and egg yolk in a small bowl. Pour into the flour mixture and gently mix until the dough just comes together and looks shaggy. Do not overmix.
- Turn dough onto a floured surface and gently pat into a circle about 1 inch thick. Cut out 8-10 biscuits using a 2.5-inch cutter. Gather scraps and cut more biscuits.
- Place biscuits on the prepared baking sheet, leaving space between them. Brush tops with a little extra heavy cream. Bake for 12-15 minutes until golden brown and puffy. Cool on a wire rack for at least 20 minutes.
- While biscuits cool, whip the cream: In a chilled bowl, combine cold heavy cream, confectioners’ sugar, cornstarch, and vanilla bean seeds. Whip on medium-high speed until stiff peaks form.
- Assemble: Split cooled biscuits in half. Place bottom half on a plate, top with macerated strawberries and juices, a dollop of whipped cream, and additional berries. Top with the biscuit half or serve open-faced. Garnish with mint or a whole berry.
Notes
Keep all ingredients (butter, cream, bowls) cold to ensure flaky biscuits. Do not overmix the dough to avoid tough biscuits. The cornstarch in the whipped cream helps stabilize it for outdoor serving. Macerating the strawberries is essential for creating the syrup that flavors the biscuit.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit half with
- Calories: 380
- Sugar: 28
- Sodium: 280
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
Keywords: strawberry shortcake, bakery style, summer dessert, vanilla bean whipped cream, homemade biscuits, party dessert, easy baking