Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) strawberries, hulled and sliced
- 1/3 cup (67 g) granulated sugar
- 1 tsp lemon zest + 1 tbsp lemon juice
- 2 cups (240 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 3 tbsp (37 g) granulated sugar
- 8 tbsp (113 g) unsalted butter, very cold, cubed
- 3/4 cup (180 ml) cold buttermilk
- 1 tbsp (15 ml) heavy cream (for brushing)
- 1 1/2 cups (360 ml) cold heavy cream (for whipping)
- 2 tbsp (15 g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp (14 g) unsalted butter, melted (for crumbs)
- 1 tbsp (12 g) granulated sugar (for crumbs)
Do This
- 1. Toss sliced strawberries with sugar, lemon zest, and lemon juice; rest 30 minutes.
- 2. Heat oven to 425°F (220°C). Mix dry biscuit ingredients; cut in cold butter; stir in buttermilk.
- 3. Pat dough to 1-inch thick, cut 6 biscuits, brush with cream, and bake 15–18 minutes. Cool 10 minutes.
- 4. Make toasted crumbs: crumble 1 biscuit, toss with melted butter and sugar, and toast at 350°F (175°C) for 6–8 minutes.
- 5. Whip cream with powdered sugar and vanilla to medium peaks.
- 6. Split biscuits; layer strawberries and juices + whipped cream; cap with tops.
- 7. Finish with extra berries and a generous shower of toasted biscuit crumbs; serve right away.
Why You’ll Love This Recipe
- Classic strawberry shortcake flavor with tender, buttery biscuits and juicy macerated berries.
- Toasted biscuit crumbs add crunch, giving each bite extra texture without being fussy.
- Make-ahead friendly: prep berries, bake biscuits, and toast crumbs in advance.
- Not too sweet: bright lemon and lightly sweetened cream keep everything balanced.
Grocery List
- Produce: 1 1/2 lb (680 g) strawberries, 1 lemon
- Dairy: unsalted butter (at least 9 tbsp / 127 g), buttermilk (3/4 cup / 180 ml), heavy cream (about 1 2/3 cups / 375 ml)
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract
Full Ingredients
Macerated Strawberries
- 1 1/2 lb (680 g) strawberries, hulled and sliced 1/4-inch thick
- 1/3 cup (67 g) granulated sugar
- 1 tsp finely grated lemon zest
- 1 tbsp (15 ml) fresh lemon juice
- Pinch of fine salt
Shortcake Biscuits
- 2 cups (240 g) all-purpose flour, plus more for shaping
- 3 tbsp (37 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk
- 1 tbsp (15 ml) heavy cream, for brushing tops
Vanilla Whipped Cream
- 1 1/2 cups (360 ml) cold heavy cream
- 2 tbsp (15 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of fine salt
Toasted Biscuit Crumbs (Texture Finish)
- 1 baked shortcake biscuit (from this recipe), cooled
- 1 tbsp (14 g) unsalted butter, melted
- 1 tbsp (12 g) granulated sugar
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Macerate the strawberries
In a medium bowl, combine the sliced strawberries, 1/3 cup (67 g) granulated sugar, lemon zest, lemon juice, and a pinch of salt. Stir well to coat. Let sit at room temperature for 30 minutes, stirring once or twice, until the berries look glossy and have released plenty of juices.
Tip: This resting time is what creates the spoonable strawberry syrup that soaks into the biscuits in the best way.
Step 2: Preheat the oven and prep the pan
Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Step 3: Mix the dry ingredients and cut in the butter
In a large bowl, whisk together the flour, 3 tbsp (37 g) sugar, baking powder, baking soda, and salt.
Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-size pieces of butter still visible. Those cold butter bits are what make the biscuits tender and flaky.
Step 4: Add buttermilk, shape, and cut the biscuits
Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms (avoid overmixing). Turn the dough onto a lightly floured counter and gently pat it into a 1-inch-thick rectangle.
Using a 2 3/4-inch round biscuit cutter, cut 6 biscuits. Press straight down (do not twist) for the tallest rise. Place biscuits on the prepared baking sheet, spaced about 1 1/2 inches apart. Gather scraps, re-pat once if needed, and cut the remaining biscuits.
Brush the tops lightly with 1 tbsp (15 ml) heavy cream.
Step 5: Bake and cool
Bake at 425°F (220°C) for 15–18 minutes, until the tops are golden brown and the sides look set. Transfer biscuits to a rack and cool for 10 minutes before slicing.
Step 6: Make the toasted biscuit crumbs
Reduce oven temperature to 350°F (175°C). Crumble 1 cooled biscuit into small, uneven pieces (a mix of fine crumbs and little nuggets is perfect).
In a bowl, toss crumbs with 1 tbsp (14 g) melted butter, 1 tbsp (12 g) sugar, and a pinch of salt. Spread in a thin layer on a small parchment-lined baking sheet.
Toast at 350°F (175°C) for 6–8 minutes, stirring once halfway, until the crumbs are lightly browned and smell nutty and buttery. Cool completely (they crisp as they cool).
Step 7: Whip the cream
In a chilled bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer (or whisk) until medium peaks form: the cream should hold its shape but still look smooth and spoonable, not stiff or grainy.
Step 8: Assemble the shortcakes and finish with toasted crumbs
Slice each biscuit horizontally. Place the bottom half on a plate. Spoon a generous amount of strawberries and their juices over the biscuit, then add a big dollop of whipped cream.
Add the biscuit top, then finish with a little more whipped cream and a spoonful of strawberries. Shower each shortcake with a generous pinch of the toasted biscuit crumbs right before serving so they stay crisp.
Pro Tips
- Keep ingredients cold for tall biscuits: If your kitchen is warm, chill the cut biscuits on the baking sheet for 10 minutes before baking.
- Don’t overwork the dough: Stir just until combined and pat gently; overmixing makes biscuits tough.
- Cut biscuits straight down: Twisting a cutter seals the edges and reduces rise.
- Toast crumbs until just golden: They can go from perfect to bitter quickly; pull them when they’re lightly browned and fragrant.
- Use the strawberry juices: That syrup is part of the dessert; spoon it over the biscuit bottoms for the best “shortcake soak.”
Variations
- Brown sugar toasted crumbs: Replace the 1 tbsp (12 g) granulated sugar in the crumbs with 1 tbsp (12 g) packed light brown sugar for a deeper caramel note.
- Orange-strawberry shortcake: Swap lemon zest/juice for 1 tsp orange zest and 1 tbsp orange juice.
- Skillet biscuits: Bake biscuits in a preheated 10-inch cast iron skillet (lightly buttered) for extra browned edges; bake time stays 15–18 minutes.
Storage & Make-Ahead
Bake-ahead: Biscuits can be baked up to 1 day ahead. Cool completely, store airtight at room temperature, and rewarm in a 300°F (150°C) oven for 8–10 minutes before serving.
Strawberries: Macerated strawberries can be made up to 24 hours ahead and kept covered in the refrigerator. Bring to room temperature for 20 minutes before serving for the juiciest texture.
Whipped cream: Best made the day of serving. If needed, make up to 6 hours ahead and refrigerate covered; gently whisk by hand to refresh if it loosens.
Toasted crumbs: Store cooled crumbs in an airtight container at room temperature for up to 3 days. Add them at the last second so they stay crunchy.
Assembled shortcakes: Assemble just before eating; once assembled, the biscuits will start to soften within 30–60 minutes.
Nutrition (per serving)
Approximate, per 1 assembled shortcake (1/6 recipe): 520 calories, 28 g fat, 61 g carbohydrates, 7 g protein, 4 g fiber, 28 g sugar, 380 mg sodium.
Leave a Reply