Classic Biscuit Strawberry Shortcake

Ingredients

For the Macerated Strawberries:

• 2 lbs (900g) fresh ripe strawberries, hulled and sliced
• 3 tbsp (35g) granulated sugar
• 1 tbsp fresh lemon juice

For the Sweet Biscuit Shortcakes:

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar + 1 tbsp for sprinkling
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (115g) cold unsalted butter, cubed
• 2/3 cup (160ml) cold heavy cream or buttermilk + 1 tbsp for brushing
• 1 large egg, room temperature
• 1 tsp pure vanilla extract

For the Homemade Whipped Cream:

• 1 1/2 cups (360ml) cold heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp pure vanilla extract

Instructions

1.Macerate Strawberries:Releases natural juice to create a rich syrup.

Toss sliced strawberries with 3 tbsp sugar and lemon juice in a bowl. Let sit at room temperature for at least 30 minutes until juicy syrup forms.

2.Prep Baking Sheet & Dry Ingredients:400°F (200°C) oven setup.

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl.

3.Cut in Butter:Keep butter cold for flaky layers.

Add cold cubed butter to the dry ingredients. Use a pastry cutter or two knives to work butter into the flour until coarse meal with pea-sized crumbs forms.

4.Combine Wet Ingredients & Mix:

Whisk 2/3 cup cold heavy cream, egg, and vanilla together. Pour into dry ingredients and stir gently with a fork until just combined into a shaggy dough.

5.Shape & Cut Biscuits:Cut into 6 rounds.

Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch thick disk. Use a 3-inch round cutter (cut straight down without twisting) to cut biscuits.

6.Bake & Cool:15 to 18 minutes at 400°F (200°C).

Arrange biscuits on baking sheet. Brush tops with 1 tbsp heavy cream and sprinkle with remaining 1 tbsp coarse sugar. Bake for 15–18 minutes until golden brown. Cool on a wire rack for 10 minutes.

7.Whip Cream & Assemble:

Beat 1 1/2 cups cold heavy cream, powdered sugar, and vanilla until medium-soft peaks form. Split warm biscuits horizontally. Top bottom halves generously with macerated strawberries and spoonfuls of whipped cream, then place biscuit tops on top.