Strawberry Shortcake

Recipe by RedmanShop

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A timeless classic, Strawberry Shortcake features tender, buttery biscuits layered with fresh, juicy strawberries and fluffy whipped cream. The combination of sweet and slightly tangy berries with the light, crumbly biscuit creates a perfect balance of flavors and textures. This delightful dessert is simple yet elegant, making it an ideal treat for spring and summer gatherings.

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Prep

25 mins

Bake

10 - 12 mins

Total

37 mins

Yield

9 biscuits

Ingredients

Berries

Strawberries, trimmed of their leaves – 2 quarts (1336 g)
Granulated Sugar 53572 1/2 cup (99 g)
Lemon Juice, fresh preferred – 2 teaspoons

Biscuits

Unbleached All-Purpose Flour 104681 3 1/2 cups (420 g)
Table Salt – 1 teaspoon
Baking Powder 62606 1 tablespoon (11 g)
Baking Soda 67913 1/2 teaspoon
Buttermilk Powder 67775 1/4 cup (36 g)
Granulated Sugar 53572 3 tablespoons (35 g)
Unsalted Butter, cold 68349 8 tablespoons (113 g)
Vegetable Shortening, cold – 1/2 cup (92 g)
Pure Vanilla Extract 67721 2 teaspoons
Large Egg 12088 1
Milk 67775 1 cup (227 g)
Milk, optional; for topping 67775 2 teaspoons
Granulated Sugar, optional; for topping 53572 2 teaspoons

Topping

Whipping Cream 106311 1 cup (227 g)

Featured Products

FINE SUGAR 1KG (#1416)

$2.15

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

FINE SEA SALT 500G (#58413)

$3.35

BAKING POWDER 100G (#62712)

$2.25

Instructions

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To prepare the fruit: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.
Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2″ to 3/4″ thick, and cut it into 2 1/2″ to 3″ circles.
Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.
Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.
To assemble the shortcakes: Whip the cream until soft peaks form.
Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.

Similar Recipe

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Tips

For highest-rising biscuits, use a sharp biscuit cutter, rather than a drinking glass. A sharp cutter cuts the edges cleanly, rather than mashing them together; a sharp cut allows the biscuits to rise higher.

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Baking School

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RedManShop

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Strawberry Shortcake

Strawberry Shortcake

Recipe by RedmanShop

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Prep

25 mins

Bake

10 - 12 mins

Total

37 mins

Yield

9 biscuits