Description
This classic Strawberry Shortcake recipe is just like grandma made! Golden, flaky biscuits layered with the BEST strawberry topping and whipped cream. Perfect for dessert lovers!
Ingredients
Strawberry Topping
- 1 batch Fresh Strawberry Topping*
Shortcake
- 3 cups all-purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1 tsp kosher salt
- 2 tbsp baking powder
- 3/4 cup cold butter (1 & 1/2 sticks)
- 1 large egg, cold
- 3/4 cup cold buttermilk
- 1–2 tbsp cold buttermilk or ice water
Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Fresh Strawberry Topping and set aside.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Chop cold butter into small chunks and cut into flour mixture until crumbly with pea-sized pieces.
- In a small bowl, whisk egg into cold buttermilk. Add to flour mixture and stir into a shaggy dough.
- Knead a few times, adding 1 tbsp cold buttermilk or water if needed.
- Roll dough into a rectangle ~9×13 inches. Fold and pat to smooth. Cut biscuits with 2 1/2 inch cutter.
- Place in a greased 9×9 pan or skillet, spaced closely. Freeze 20 mins if possible for flaky layers.
- Brush tops with buttermilk or cream and sprinkle sugar.
- Bake at 425°F for 18–22 minutes until golden brown.
- Meanwhile, beat cream, powdered sugar, and vanilla until peaks form.
- Layer biscuits with strawberries and whipped cream before serving.
Notes
- Chilling dough helps achieve flaky layers.
- Use a pastry cloth or floured surface to roll dough evenly.
- Whipped cream can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Shortcake
- Method: Bake
- Cuisine: American