Quick Recipe Version (TL;DR)
Quick Ingredients
- Strawberries: 1 1/2 lb (680 g) strawberries, 1/4 cup (50 g) granulated sugar, 1 tbsp (15 ml) lemon juice, 1/2 tsp vanilla extract, 1/8 tsp fine salt
- Biscuits: 2 cups (260 g) all-purpose flour, 1 tbsp (12 g) baking powder, 2 tbsp (25 g) granulated sugar, 1/2 tsp fine salt, 1/2 cup (113 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk, 1 tsp vanilla extract
- To finish biscuits: 1 tbsp (15 ml) buttermilk (for brushing), 1 tbsp (12 g) coarse sugar (optional)
- Crème fraîche whipped cream: 3/4 cup (180 ml) cold heavy cream, 1/2 cup (120 g) cold crème fraîche, 2 tbsp (15 g) powdered sugar, 1 tsp vanilla extract, pinch of fine salt
Do This
- 1) Macerate sliced strawberries with sugar, lemon, vanilla, and salt for 30 minutes.
- 2) Heat oven to 425°F (218°C). Line a sheet pan with parchment.
- 3) Whisk flour, baking powder, sugar, and salt; cut in cold butter until crumbly.
- 4) Stir in buttermilk and vanilla just until a shaggy dough forms; pat to 1-inch thick and cut 6 biscuits.
- 5) Bake 14–16 minutes until tall and deep golden; cool 10 minutes.
- 6) Whip heavy cream, crème fraîche, powdered sugar, vanilla, and salt to soft-medium peaks.
- 7) Split biscuits, spoon on juicy strawberries, add a big dollop of crème fraîche whipped cream, and serve right away.
Why You’ll Love This Recipe
- Classic shortcake, better texture: tender, flaky biscuits with crisp golden tops.
- Not-too-sweet finish: crème fraîche adds a gentle tang that balances the berries.
- Big strawberry flavor: a quick maceration creates a naturally syrupy sauce.
- Make-ahead friendly: components can be prepped separately for easy assembling.
Grocery List
- Produce: strawberries (1 1/2 lb / 680 g), lemon (1)
- Dairy: unsalted butter, buttermilk, heavy cream, crème fraîche
- Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, vanilla extract, fine salt, coarse sugar (optional)
Full Ingredients
Macerated Strawberries
- 1 1/2 lb (680 g) strawberries, hulled and sliced (about 1/4-inch thick)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp fine salt
Classic Shortcake Biscuits
- 2 cups (260 g) all-purpose flour, plus more for shaping
- 1 tbsp (12 g) baking powder
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp fine salt
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk
- 1 tsp vanilla extract
For Brushing (Optional but Recommended)
- 1 tbsp (15 ml) buttermilk, for brushing biscuit tops
- 1 tbsp (12 g) coarse sugar (turbinado or sanding sugar), for sprinkling
Crème Fraîche Whipped Cream
- 3/4 cup (180 ml) cold heavy cream
- 1/2 cup (120 g) cold crème fraîche
- 2 tbsp (15 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Macerate the strawberries
Add the sliced strawberries to a medium bowl. Sprinkle over the granulated sugar, then add the lemon juice, vanilla extract, and salt. Toss until the sugar looks lightly dissolved and the berries start to glisten.
Let the mixture sit at room temperature for 30 minutes, stirring once halfway through. By the end, you should have juicy berries and a bright-red syrup in the bottom of the bowl.
Step 2: Heat the oven and prep your pan
Arrange a rack in the center of the oven and preheat to 425°F (218°C). Line a sheet pan with parchment paper (or use a lightly buttered cast-iron skillet if you want extra browned bottoms).
Tip: Keep the butter and buttermilk in the fridge until the moment you need them. Cold ingredients help the biscuits rise tall and bake up flaky.
Step 3: Mix dry ingredients and cut in the butter
In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until you have a mix of pea-size pieces and smaller sandy bits. You want visible butter pieces; they create steam pockets for flaky layers.
Step 4: Add buttermilk and shape the dough
In a small bowl or measuring cup, stir together the cold buttermilk and vanilla extract. Pour into the flour-butter mixture and stir with a fork just until a shaggy dough forms and no large dry patches remain. If the bowl looks very dry, drizzle in up to 1 extra tablespoon (15 ml) cold buttermilk.
Turn the dough onto a lightly floured surface. Pat (don’t roll) into a rough rectangle about 1-inch (2.5 cm) thick. Fold the dough in half, rotate 90 degrees, and pat again to 1-inch thick. Repeat this fold-and-pat one more time to encourage layers without overworking.
Step 5: Cut, brush, and bake
Using a 2 3/4-inch (7 cm) round biscuit cutter, cut out 6 biscuits. Press straight down—do not twist—so the biscuits rise evenly. Place them on the prepared pan with sides just barely touching for taller biscuits.
Brush the tops with 1 tbsp (15 ml) buttermilk and sprinkle with 1 tbsp (12 g) coarse sugar (optional but lovely for crunch).
Bake at 425°F (218°C) for 14–16 minutes, until the tops are deep golden brown and the biscuits feel set. Cool on the pan for 10 minutes before assembling (warm is great; piping hot can melt the cream too quickly).
Step 6: Whip the crème fraîche whipped cream
In a chilled mixing bowl, combine the heavy cream, crème fraîche, powdered sugar, vanilla extract, and a pinch of salt.
Whisk (by hand or with a mixer) until you reach soft to medium peaks: the cream should hold its shape but still look plush and spoonable. Avoid stiff peaks; crème fraîche can tighten quickly, and you want a rich, billowy texture for layering.
Step 7: Assemble the strawberry shortcakes
Split each biscuit horizontally with a serrated knife. Place the bottom half on a plate and spoon on a generous portion of strawberries along with some of their syrup.
Add a thick dollop of crème fraîche whipped cream, then cap with the biscuit top. Finish with a little more berries and another small spoonful of cream if you like. Serve immediately so the biscuits stay crisp at the edges while soaking up just enough strawberry juice.
Pro Tips
- Cold butter is non-negotiable: if your kitchen is warm, chill the butter cubes for 10 minutes after cutting.
- Don’t twist the cutter: twisting seals the edges and can limit rise. Press straight down and lift.
- Go for soft-medium peaks: crème fraîche makes whipped cream richer and slightly tangy; stop whipping earlier than you would for standard whipped cream.
- Control the strawberry syrup: if you want a less-soaked shortcake, use a slotted spoon for the first layer and drizzle syrup on top.
- Best warm, not hot: let biscuits cool 10 minutes so the cream stays fluffy instead of melting into the berries.
Variations
- Lemon-strawberry shortcake: add 1 tsp finely grated lemon zest to the strawberries, and add 1/2 tsp lemon zest to the biscuit dough.
- Balsamic strawberries: replace 1/2 tbsp (7 ml) of the lemon juice with 1/2 tbsp (7 ml) balsamic vinegar for deeper, jammy flavor.
- Mixed berry version: use 1 1/2 lb (680 g) mixed berries (strawberries, blueberries, raspberries). Keep the sugar the same; increase to 1/3 cup (67 g) if the berries are very tart.
Storage & Make-Ahead
Biscuits: Bake up to 1 day ahead. Store airtight at room temperature. Rewarm in a 350°F (177°C) oven for 6–8 minutes. For longer storage, freeze baked biscuits up to 2 months; thaw at room temperature and rewarm as above.
Strawberries: Macerated strawberries keep refrigerated in a covered container for up to 2 days. The fruit will soften over time; stir before serving.
Crème fraîche whipped cream: Best the day it’s made, but it can be covered and refrigerated up to 24 hours. Whisk briefly to loosen if it firms up.
Assembled shortcakes: Assemble right before serving. Once assembled, the biscuits soften quickly.
Nutrition (per serving)
Approximate, per 1 shortcake (1/6 of recipe): 530 calories, fat 28 g, saturated fat 17 g, carbohydrates 62 g, sugar 22 g, protein 7 g, fiber 3 g, sodium 420 mg.
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