Quick Recipe Version (TL;DR)
Quick Ingredients
- Strawberries: 1 1/2 lb (680 g) fresh strawberries, 1/4 cup (50 g) granulated sugar, 1 tsp finely grated lemon zest, 1 tbsp lemon juice, pinch of salt
- Biscuits: 2 cups (260 g) all-purpose flour, 1 tbsp (12 g) baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 3 tbsp (38 g) granulated sugar, 8 tbsp (113 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk, 1 tsp vanilla extract
- Finish biscuits: 2 tbsp (30 ml) heavy cream (or buttermilk), 1 tbsp (12 g) coarse sugar
- Whipped cream: 1 cup (240 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1 tsp vanilla extract
Do This
- 1) Toss sliced strawberries with sugar, lemon zest, lemon juice, and a pinch of salt; rest 30 minutes, stirring once.
- 2) Heat oven to 425°F (218°C); line a baking sheet with parchment.
- 3) Mix dry biscuit ingredients, cut in cold butter, then stir in cold buttermilk + vanilla just until a shaggy dough forms.
- 4) Pat to a 1-inch thick rectangle, fold once, pat again, then cut 6 biscuits; chill 10 minutes.
- 5) Brush with cream, sprinkle with coarse sugar; bake 14–16 minutes until tall and deeply golden.
- 6) Whip cream with powdered sugar + vanilla to soft peaks.
- 7) Split warm biscuits, spoon on juicy strawberries, add whipped cream, finish with extra lemon zest; serve immediately.
Why You’ll Love This Recipe
- Flaky, buttery biscuits that stay sturdy under juicy berries and cream.
- Macerated strawberries turn saucy and bright with a gentle hit of lemon zest.
- Lightly sweetened whipped cream keeps the dessert balanced instead of overly sugary.
- Make-ahead friendly components, so assembly is fast when you’re ready to serve.
Grocery List
- Produce: 1 1/2 lb fresh strawberries, 1 lemon (for zest and juice)
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, coarse sugar (optional but recommended)
Full Ingredients
Macerated Strawberries
- 1 1/2 lb (680 g) fresh strawberries, hulled and sliced (about 4 1/2 to 5 cups sliced)
- 1/4 cup (50 g) granulated sugar
- 1 tsp finely grated lemon zest (about 1 lemon)
- 1 tbsp (15 ml) fresh lemon juice
- Pinch of fine salt
Flaky Butter Biscuits
- 2 cups (260 g) all-purpose flour, plus more for shaping
- 1 tbsp (12 g) baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3 tbsp (38 g) granulated sugar
- 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk
- 1 tsp vanilla extract
To Finish the Biscuits
- 2 tbsp (30 ml) heavy cream (or buttermilk), for brushing
- 1 tbsp (12 g) coarse sugar (such as turbinado), for sprinkling
Lightly Sweetened Whipped Cream
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (16 g) powdered sugar
- 1 tsp vanilla extract
For Serving
- Extra finely grated lemon zest (optional, for a fresh finish)
Step-by-Step Instructions
Step 1: Macerate the strawberries
In a medium bowl, combine the sliced strawberries, granulated sugar, lemon zest, lemon juice, and a pinch of salt. Toss well.
Let the mixture stand at room temperature for 30 minutes, stirring once halfway through. The berries will soften and release a bright, syrupy juice.
Step 2: Preheat the oven and prep your pan
Set an oven rack in the middle position. Preheat the oven to 425°F (218°C).
Line a baking sheet with parchment paper (or use a lightly buttered sheet). If your kitchen is warm, place the sheet in the fridge while you make the dough to keep everything cold.
Step 3: Mix the dry ingredients for the biscuits
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
Keeping the dry ingredients well-mixed helps the biscuits rise evenly and prevents salty or overly sweet pockets.
Step 4: Cut in the cold butter (this makes them flaky)
Add the cold cubed butter to the bowl. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until you have a mix of pea-size pieces and some flatter, thin shards.
Tip: Those thin butter pieces create steam in the oven and form the flaky layers you want.
Step 5: Add buttermilk and gently form the dough
In a small cup, stir together the cold buttermilk and vanilla extract. Pour into the flour-butter mixture.
Use a fork to stir just until a shaggy dough forms and there are no obvious dry flour patches. If needed, add 1–2 teaspoons extra buttermilk to bring it together (avoid adding too much; a slightly rough dough is normal).
Step 6: Fold once, cut biscuits, and chill briefly
Turn the dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick (don’t roll it thin).
Fold the rectangle in half like a book, then gently pat it back out to 1 inch thick again. This single fold builds layers without overworking the dough.
Cut 6 biscuits using a 3-inch round cutter. Press straight down (don’t twist), which helps the biscuits rise tall. Gather scraps and cut as needed.
Transfer biscuits to the prepared baking sheet and place in the refrigerator for 10 minutes to firm up the butter.
Step 7: Bake until tall and deeply golden
Brush the tops of the chilled biscuits with heavy cream (or buttermilk), then sprinkle with coarse sugar.
Bake at 425°F (218°C) for 14–16 minutes, until the tops are deeply golden and the biscuits feel set when lightly tapped.
Let the biscuits cool on the pan for 5 minutes before assembling (warm is great; piping hot can melt the cream too quickly).
Step 8: Whip the cream and assemble the shortcakes
In a cold bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip with a whisk or hand mixer until soft peaks form (the cream should look pillowy and hold a gentle curl).
To assemble: split each warm biscuit in half. Spoon a generous amount of macerated strawberries (including some of their juices) onto the bottom half. Add a big dollop of whipped cream, then cap with the top half of the biscuit.
Finish with an extra spoonful of strawberries and a tiny pinch of fresh lemon zest on top if you like. Serve immediately.
Pro Tips
- Keep everything cold for the biscuits: cold butter + cold buttermilk = better lift and flakier layers. If the dough feels warm, chill it for 10–15 minutes before baking.
- Don’t twist the cutter: twisting seals the edges and can prevent biscuits from rising tall.
- Go for soft peaks on the cream: it sits more naturally on the berries and feels lighter. If you whip to stiff peaks, it can taste heavier and look a bit grainy if overdone.
- Use the strawberry juices: that syrup is part of what makes shortcake special. Spoon it on the cut biscuit so it soaks in.
- Want extra lemon lift? Add a second small pinch of zest right at the end for a fresh aroma.
Variations
- Brown sugar strawberry shortcake: swap the strawberry sugar for 1/4 cup (55 g) light brown sugar for a deeper, caramel note.
- Orange zest twist: replace lemon zest with 1 tsp orange zest for a softer citrus profile.
- Buttermilk-lemon biscuits: add 1/2 tsp lemon zest directly into the biscuit dry mix for citrus-scented layers.
Storage & Make-Ahead
Best day-of: Shortcake is at its peak when biscuits are freshly baked and still a little warm.
Make ahead components: You can macerate the strawberries up to 24 hours ahead; cover and refrigerate, then stir before serving. Whipped cream can be made up to 4 hours ahead; cover and refrigerate (re-whisk briefly if needed). Biscuits can be baked up to 1 day ahead; store airtight at room temperature, then re-warm in a 300°F (149°C) oven for 8–10 minutes.
Leftovers: Store biscuits airtight at room temperature for up to 2 days. Store strawberries and whipped cream separately in the refrigerator for up to 2 days. Assembled shortcakes will soften quickly, so assemble only what you plan to eat.
Nutrition (per serving)
Approximate, per 1 shortcake (1/6 of recipe): 520 calories, 30 g fat, 58 g carbs, 4 g fiber, 25 g sugar, 7 g protein, 420 mg sodium.
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