Ingredients
Strawberries
- 2 pints fresh strawberries (washed and hulled)
- ¼ cup granulated sugar (plus more to taste)
Biscuit Dough
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons cold unsalted butter (diced)
- 2 large eggs (lightly beaten)
- ½ cup cold heavy cream
- 1 large egg beaten with 2 tablespoons water or milk (for the egg wash)
- Sparkling sugar (for topping)
Whipped Cream
- 1½ cups cold heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Strawberries: Slice or quarter the strawberries depending on their size. Place them in a large bowl and gently crush about a quarter of the berries with the back of a fork or a potato masher. Add ¼ cup sugar and stir gently to combine. Taste and add more sugar if desired. Cover and refrigerate to allow the sugar to draw out juices, forming a sweet syrup.
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, 3 tablespoons sugar, baking powder, and kosher salt.
- Add Cold Butter: Add diced cold unsalted butter to the dry ingredients. Mix on low speed until the butter pieces are about the size of peas. Small pieces of butter should remain visible — these will create flaky layers in the biscuits.
- Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together the lightly beaten eggs and ½ cup cold heavy cream.
- Mix Dough: With the mixer on low speed, gradually add the wet mixture to the flour and butter mixture. Mix just until the dough comes together; it will be soft and sticky. Avoid overmixing to keep biscuits tender.
- Roll Out Dough: Turn the dough onto a generously floured surface. Lightly flour the top of the dough and rolling pin. Roll dough gently until about ½ to ⅝ inch thick, keeping visible butter pieces intact.
- Cut Biscuits: Dip a 2-inch round biscuit cutter in flour and press down straight through the dough. Lift straight up without twisting to avoid sealing the edges, which hinders rising. Place biscuits on the prepared baking sheet. Reroll scraps gently and cut remaining biscuits, avoiding overworking dough.
- Egg Wash and Sprinkle: Brush the biscuit tops with the egg wash (egg beaten with water or milk) and sprinkle with sparkling sugar for a decorative, crunchy finish.
- Bake Biscuits: Bake in the preheated oven for 15 to 20 minutes, until tops are golden brown and centers are fully cooked.
- Cool Biscuits: Remove from oven and allow biscuits to cool on the baking sheet.
- Make Whipped Cream: Using a hand or stand mixer fitted with a whisk attachment, beat 1½ cups cold heavy whipping cream, 3 tablespoons sugar, and 1 teaspoon vanilla extract on medium-high speed until medium-soft peaks form, about 3 to 4 minutes. Stop before overwhipping to keep it smooth and silky.
- Assemble Strawberry Shortcakes: Split each cooled biscuit horizontally. Place the bottom half on a serving plate, spoon on a generous amount of whipped cream, followed by strawberries and their juices. Top with the other biscuit half, add a few more strawberries and another dollop of whipped cream. Serve immediately.
Notes
- Ensure the butter and cream are cold to achieve flaky biscuit layers.
- Do not twist the biscuit cutter when cutting dough to help with even rising.
- Adjust sugar in strawberries to your preferred sweetness as some berries are sweeter than others.
- Stop whipping the cream at medium-soft peaks to avoid turning it into butter.
- Serve shortcakes immediately after assembly to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
