Description
A rustic and comforting Southern-style strawberry shortcake featuring flaky, buttery biscuits, macerated fresh strawberries, and stabilized whipped cream. This make-ahead friendly dessert is perfect for dinner parties and weekend gatherings.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar (for biscuits)
- ½ cup (113g) unsalted butter, very cold and cubed
- 1 cup (240ml) buttermilk
- 2–3 tablespoons heavy cream (for brushing)
- 2 pounds (900g) fresh strawberries, hulled and sliced
- ¼ to ½ cup (50-100g) granulated sugar (for strawberries)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups (480ml) heavy whipping cream, very cold
- 2–3 tablespoons granulated sugar (for cream)
- 1 teaspoon vanilla extract (for cream)
- 1 teaspoon cornstarch (optional, for stabilizing cream)
Instructions
- Macerate the strawberries: In a large bowl, toss sliced strawberries with sugar, lemon juice, and vanilla. Let sit at room temperature for 15-30 minutes to release juices.
- Prep the biscuit dough: Whisk together flour, baking powder, baking soda, salt, and 2 tablespoons of sugar. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add buttermilk: Pour in buttermilk and gently fold with a fork or spatula until the dough just comes together. Do not overmix.
- Shape and bake: Pat dough into a 1-inch thick rectangle on a floured surface. Cut into rounds with a 2.5-inch cutter. Place on a parchment-lined baking sheet, brush tops with heavy cream, and bake at 425°F (220°C) for 12-15 minutes until golden brown. Cool on a wire rack for 10 minutes.
- Whip the cream: In a chilled bowl, whip heavy cream, sugar, vanilla, and cornstarch (if using) until stiff peaks form. Keep refrigerated until serving.
- Assemble: Slice cooled biscuits in half. Place bottom half on a plate, top with macerated strawberries and syrup, a dollop of whipped cream, more strawberries, and another dollop of cream. Top with the biscuit half or serve on the side.
Notes
Keep all ingredients cold for flakiest biscuits. Do not overmix the dough. Maceration is essential for flavor. Store components separately and assemble just before serving to prevent sogginess. Biscuits can be baked the night before.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit half with
- Calories: 380
- Sugar: 28
- Sodium: 350
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: strawberry shortcake, southern dessert, biscuit recipe, weekend dinner party, make-ahead dessert, fresh strawberries, whipped cream