Description
A homemade strawberry shortcake featuring tender, flaky buttermilk biscuits, macerated fresh strawberries, and stabilized vanilla bean whipped cream. This recipe is designed for weekend relaxation, offering a perfect balance of textures and flavors.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar (for biscuits)
- 1 tablespoon (12g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- ½ cup (113g) unsalted butter, cold and cubed
- ¾ cup (180ml) buttermilk, cold
- 1 teaspoon (5ml) vanilla extract
- 1½ pounds (680g) fresh strawberries, hulled and sliced
- 2–3 tablespoons (25-35g) granulated sugar (for strawberries)
- 1 teaspoon (5ml) lemon juice
- 2 cups (480ml) heavy cream, very cold
- 2 ounces (56g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- 1 teaspoon (5ml) vanilla bean paste or extract
- Pinch of salt
Instructions
- Macerate the strawberries: Toss sliced strawberries with 2-3 tablespoons of sugar and lemon juice. Let sit at room temperature for at least 1 hour to draw out juices.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in the cold cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Pour in cold buttermilk and vanilla extract. Gently stir until the dough just comes together; do not overmix.
- Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 6 equal rounds. Place on the baking sheet.
- Bake biscuits for 12-15 minutes until golden brown. Let cool for 5 minutes.
- While biscuits bake, whip heavy cream, softened cream cheese, powdered sugar, vanilla bean paste, and a pinch of salt until stiff peaks form.
- Slice cooled biscuits in half horizontally. Place bottom halves on plates.
- Spoon macerated strawberries and syrup over the biscuit bottoms, top with whipped cream, add extra berries, and cap with top halves. Serve immediately.
Notes
Keep all ingredients cold for flaky biscuits. Do not overwork the dough. The cream cheese stabilizes the whipped cream, allowing it to be made up to 24 hours in advance. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter, coconut milk, and chilled coconut cream.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit half with
- Calories: 450
- Sugar: 28
- Sodium: 320
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: strawberry shortcake, whipped cream, buttermilk biscuits, weekend dessert, homemade shortcake, summer dessert, easy baking