Homemade Strawberry Shortcake
A classic vintage dessert that's everyone's favorite when fresh strawberries are in season. The soft biscuits can be made ahead, and the shortcakes can be assembled shortly before serving. They're a popular summer dessert to celebrate holidays like the 4th of July and Mother's Day.
Servings 9 servings
Ingredients
For the drop biscuits:
- 2 ¼ cups all-purpose flour
- ¼ cup sugar
- 1 tablespoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold
- ½ teaspoon orange or lemon zest
- 1 egg
- ¾ cup half and half cold
- ¼ teaspoon vanilla extract
For the strawberry filling:
- 4 cups diced strawberries
- ⅓ cup white granulated sugar
For the whipped cream:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 2 tablespoons cream cheese cold (optional)
- ¼ teaspoon vanilla extract optional
Instructions
- Preheat the oven to 425°F (210°C).
- Line a baking sheet with parchment paper and set aside.
To make the shortcakes:
- In a large mixing bowl, combine 2 and ¼ cups flour, ¼ cup sugar, 1 tablespoon baking powder and ½ teaspoon salt.
- Scatter ½ cup (115g) cold butter pieces on top, and, using a pastry cutter or your hands, cut in the butter and integrate it until the mixture is crumbly and the butter is the size of peas.
- Stir in ½ teaspoon orange or lemon zest.
- In a medium bowl or jar, stir 1 egg, ¾ cup half-and-half and ¼ teaspoon vanilla. Mix just until combined, but don’t beat.
- Fold the wet ingredients into the flour mixture and stir to combine. Don’t overdo it; the batter will be a little lumpy, and that is fine.
- Scoop out 9 equal portions of biscuit batter onto the parchment-lined baking sheet. Shape into a round disc as best as possible. They will be irregular.
- Bake for 15-20 minutes or until the tops are golden brown and dry. Check the inside to make sure they’re fully baked.
- Cut while still warm but not hot (they crumble less), and then allow them to cool completely on a wire rack before filling.
For the strawberries:
Meanwhile, cut 4 cups fresh strawberries into bite-sized pieces and sprinkle with ⅓ cup sugar while the shortcakes are baking. Set aside. For the whipped cream:
- In a large bowl, combine 1 and ½ cups heavy cream, ¼ cup powdered sugar and 2 tablespoons cream cheese. Beat with an electric mixer on medium/high speed until stiff peaks form. Be careful not to curdle the mixture.
- Cover and refrigerate until ready to assemble. It's best to whip the cream as close to assembly as possible as it tends to deflate with each passing hour.
To assemble:
- Spread a thin layer of whipped cream on each shortcake's bottom half. Spoon some strawberries on top.
- Place the top of the shortcake back on the strawberries and repeat another layer of whipped cream and another spoonful of strawberries.
- They are best eaten immediately or within 15 minutes of assembly.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Keep the ingredients cold: When making the biscuit dough, ensure the butter and other dairy ingredients are cold to achieve flaky layers and a tender texture.
Homemade whipped cream may deflate over time, so it's best to whip it before serving for optimal texture. You can also use a store-bought topping, like Cool Whip.
