Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) strawberries, hulled and sliced
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp vanilla extract
- 2 cups (260 g) all-purpose flour
- 3 tbsp (38 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 8 tbsp (113 g) unsalted butter, cold and cubed
- 3/4 cup (180 ml) cold buttermilk (plus up to 2 tbsp / 30 ml more if needed)
- 2 tbsp (30 ml) heavy cream (for brushing)
- 1/3 cup (70 g) turbinado sugar or sugar cubes, lightly crushed (for crackly topping)
- 1 1/2 cups (360 ml) cold heavy cream
- 3 tbsp (24 g) powdered sugar
- 1 1/2 tsp vanilla extract
Do This
- 1) Toss strawberries with sugar, lemon juice, vanilla, and a pinch of salt; rest 30 minutes.
- 2) Heat oven to 425°F (218°C). Line a sheet pan with parchment.
- 3) Mix flour, baking powder, baking soda, salt, and sugar; cut in cold butter.
- 4) Stir in cold buttermilk just until a shaggy dough forms.
- 5) Pat to 1-inch thick, cut 6 biscuits, brush tops with cream, and press on crushed sugar.
- 6) Bake 14–16 minutes until tall and deep golden; cool 10 minutes.
- 7) Whip cream with powdered sugar and vanilla; split biscuits and layer cream + juicy strawberries.
Why You’ll Love This Recipe
- Crackly, sugared biscuit tops: the crushed sugar melts and re-crystallizes for a shattering, candy-like finish.
- Classic shortcake flavor: buttery, tender biscuits plus strawberries and vanilla whipped cream.
- Make-ahead friendly: prep the berries and whip the cream while the biscuits bake and cool.
- Big payoff with simple ingredients: no fancy equipment, just smart technique.
Grocery List
- Produce: 2 lb (907 g) strawberries, 1 lemon
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, granulated sugar, powdered sugar, turbinado sugar (or sugar cubes), baking powder, baking soda, kosher salt, vanilla extract
Full Ingredients
Macerated Strawberries
- 2 lb (907 g) strawberries, hulled and sliced (about 6–7 cups sliced)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp vanilla extract
- 1/8 tsp kosher salt
Crushed Sugar Biscuits
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 3 tbsp (38 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk, plus up to 2 tbsp (30 ml) more as needed
- 2 tbsp (30 ml) heavy cream, for brushing biscuit tops
- 1/3 cup (70 g) turbinado sugar, lightly crushed (or 10 sugar cubes, crushed; about 50 g)
Classic Whipped Cream
- 1 1/2 cups (360 ml) heavy cream, very cold
- 3 tbsp (24 g) powdered sugar
- 1 1/2 tsp vanilla extract
- 1/8 tsp kosher salt
For Serving (Optional)
- Extra sliced strawberries for topping
- 1–2 tsp finely grated lemon zest
Step-by-Step Instructions
Step 1: Macerate the strawberries for a juicy, spoonable filling
In a medium bowl, combine the sliced strawberries, granulated sugar, lemon juice, vanilla extract, and salt. Toss well, then let stand at room temperature for 30 minutes, stirring once or twice.
You’re looking for glossy berries sitting in a bright red syrup. If your strawberries are very firm or not super sweet, let them sit for up to 45 minutes.
Step 2: Preheat the oven and prep the pan
Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C).
Line a baking sheet with parchment paper (or use an ungreased, light-colored sheet pan). Set aside.
Step 3: Crush the sugar for the signature crackly top
If using turbinado sugar, place 1/3 cup (70 g) in a zip-top bag and lightly crush it with a rolling pin or the bottom of a skillet. Aim for a mix of sandy bits and small pebbles; this helps it cling and create a shattery crust.
If using sugar cubes, place 10 cubes in a zip-top bag and crush into small chunks.
Step 4: Mix the dry ingredients, then cut in the cold butter
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the cold cubed butter. Using a pastry cutter or your fingertips, cut/rub the butter into the flour until you have a mix of pea-size pieces and smaller crumbs. The visible bits of butter are what create flaky layers.
Step 5: Add buttermilk and gently bring the dough together
Pour in 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until a shaggy dough forms and there are no big dry pockets of flour. If it looks very dry and won’t come together, drizzle in up to 2 tbsp (30 ml) more buttermilk, 1 tablespoon at a time.
Turn the dough onto a lightly floured counter. Pat it into a rough rectangle, then fold it in half. Rotate and fold again for a total of 3 folds (this builds layers without overworking). Pat into a 1-inch (2.5 cm) thick slab.
Step 6: Cut, sugar-top, and bake the biscuits
Using a 2 3/4-inch (7 cm) round biscuit cutter, cut 6 biscuits. Press straight down (don’t twist) so the biscuits rise tall. Place them on the prepared sheet pan with at least 2 inches of space between each.
Brush the tops with 2 tbsp (30 ml) heavy cream. Generously sprinkle (and lightly press) the crushed sugar onto each top so it adheres.
Bake at 425°F (218°C) for 14–16 minutes, until the biscuits are tall and deeply golden, and the sugar tops look crackly and set.
Cool on the pan for 10 minutes before slicing (the crumb finishes setting as they cool).
Step 7: Whip the cream to soft-medium peaks
In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and salt. Whip with a whisk or hand mixer until soft-medium peaks form (the cream should hold its shape but still look plush and spoonable), about 2–4 minutes with a hand mixer.
Be careful not to overwhip. If it starts looking grainy, stop immediately and whisk in 1–2 tablespoons of cold cream by hand to loosen it.
Step 8: Assemble the strawberry shortcakes
Split each biscuit horizontally with a serrated knife. Spoon a generous dollop of whipped cream on the bottom half. Add a big spoonful of strawberries and some of their syrup. Add another small dollop of whipped cream, then cap with the sugared biscuit top.
Finish with extra strawberries and a drizzle of syrup. Serve right away so the sugar tops stay crisp.
Pro Tips
- Keep everything cold for flaky biscuits: if your kitchen is warm, chill the cut biscuits on the sheet pan for 10 minutes in the fridge before baking.
- Don’t twist the cutter: twisting seals the edges and can prevent a good rise.
- Crush, don’t powder, the sugar: a mix of chunk sizes creates the best crackly crust and sparkle.
- Let the berries get syrupy: the 30-minute rest is what turns strawberries into a sauce without cooking them.
- Stop the whipped cream early: it will tighten slightly as it sits; softer peaks give you that classic, billowy texture.
Variations
- Brown sugar strawberry shortcake: replace the strawberry sugar with 1/4 cup (55 g) light brown sugar and add 1/2 tsp ground cinnamon.
- Orange-vanilla twist: swap lemon juice for 1 tbsp (15 ml) orange juice and add 1 tsp finely grated orange zest to the strawberries.
- Extra-rich cream: replace powdered sugar with 2 tbsp (30 ml) maple syrup and whip to soft peaks.
Storage & Make-Ahead
Best day-of: Strawberry shortcake is at its peak the day you bake the biscuits, when the crushed sugar tops are crisp.
Make ahead: Macerate strawberries up to 24 hours ahead; cover and refrigerate. Whip the cream up to 6 hours ahead; refrigerate covered (whisk briefly to refresh before serving). Bake biscuits up to 8 hours ahead; cool completely and store at room temperature in a loosely covered container.
Leftovers: Store components separately. Refrigerate strawberries and cream for up to 2 days. Biscuits keep at room temperature for 1 day (they’ll soften). Re-crisp biscuits in a 350°F (177°C) oven for 5–7 minutes, then cool 5 minutes before assembling.
Nutrition (per serving)
Approximate, per 1 assembled shortcake (1 biscuit + strawberries + whipped cream): 520 calories, 30 g fat, 60 g carbohydrates, 4 g fiber, 30 g sugar, 7 g protein, 520 mg sodium.
Leave a Reply