Description
This classic strawberry shortcake recipe features tender, lemon-scented biscuits layered with juicy, macerated strawberries and clouds of lightly sweetened whipped cream. It’s a delightful dessert that’s perfect for spring and summer gatherings, offering the perfect balance of buttery biscuits, fresh fruit, and airy cream.
Ingredients
For the Strawberries:
- 2 pounds strawberries, rinsed, stems removed, and quartered
- 1/4 cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons; zest the lemon first and reserve the zest for the biscuits)
For the Biscuits:
- Finely grated zest of 1 lemon (about 1 tablespoon)
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups cold heavy cream
For the Whipped Cream:
- 1 1/2 cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Macerate the Strawberries: Combine the quartered strawberries, 1/4 cup granulated sugar, and lemon juice in a large bowl. Toss well to coat and set aside, allowing the strawberries to macerate and become juicy while you prepare the biscuits.
- Prep the Baking Sheet and Aromatic Sugar: Line a baking sheet with parchment paper and preheat the oven to 400°F (204°C). In a large bowl, combine lemon zest and 1/4 cup granulated sugar. Using your fingertips, rub the mixture together until the sugar is fragrant.
- Mix the Dry Ingredients: Add the flour, baking powder, and kosher salt to the lemon sugar, then stir thoroughly with a fork to combine evenly.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use your fingers to rub and pinch the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
- Add Cream and Form the Dough: Drizzle the cold heavy cream over the mixture and use a fork to mix just until a sticky dough forms. Avoid over-mixing.
- Shape and Sugar the Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 large, tall mounds and place them 2 inches apart on the prepared baking sheet. Sprinkle the tops of the biscuits with the remaining 1 teaspoon granulated sugar.
- Bake the Biscuits: Bake the biscuits in the preheated oven for 15 to 20 minutes, or until the bottoms are deeply golden and the tops are lightly brown. Remove and let cool slightly.
- Make the Whipped Cream: In a stand mixer fitted with the whisk attachment (or using an electric hand mixer), beat 1 1/2 cups cold heavy cream with 2 tablespoons granulated sugar on medium-high speed until stiff peaks form, about 90 seconds. Be careful not to overwhip.
- Assemble the Shortcakes: Split the biscuits in half horizontally. Spoon some of the macerated strawberries over the bottom half of each biscuit, top with a generous dollop of whipped cream, then cap with the top half of the biscuit. Serve immediately and enjoy!
Notes
- To make ahead, the biscuits can be baked and cooled, then stored in an airtight container for up to 1 day.
- Chill your bowl and beaters before whipping cream for best results.
- You can substitute orange zest for lemon zest if desired.
- Use very cold butter and cream to ensure extra-flaky biscuits.
- Don’t over-mix the dough; it’s okay if it’s a bit shaggy when scooping.
Nutrition
- Serving Size: 1 shortcake (1/8 of recipe)
- Calories: 410
- Sugar: 20g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
