Classic Strawberry Shortcake Dessert (Print Version)

Tender biscuit layers filled with macerated strawberries and fresh whipped cream.

# Components:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1.5 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon fresh lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# Method:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add cold cubed butter to the flour mixture and cut it in using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
04 - Stir in buttermilk and vanilla extract just until the dough comes together; avoid overmixing to maintain tenderness.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Using a 2.5-inch round cutter, cut out biscuits and place on the prepared baking sheet. Reroll scraps as needed.
06 - Brush biscuit tops lightly with buttermilk. Bake for 15 to 18 minutes until golden brown. Cool on a wire rack.
07 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes to release juices and develop sweetness.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Refrigerate until assembly.
09 - Carefully split each cooled biscuit in half. Layer bottom half with macerated strawberries and whipped cream. Top with biscuit half, additional strawberries, and a dollop of whipped cream.

# Expert Advice:

01 -
  • Those biscuits stay tender and buttery for hours, making this dessert actually manageable for entertaining instead of a last-minute stress.
  • The macerated strawberries release their own syrup, which soaks into the warm biscuit and creates this almost magical glue between layers.
02 -
  • Never, ever let your buttermilk or butter come to room temperature before mixing—this is the single mistake that separates flaky shortcakes from dense disappointing ones.
  • The maceration time isn't just a suggestion; those strawberries need those 20 minutes to release their juices and create the syrup that makes everything taste connected.
03 -
  • If your kitchen is warm and your butter starts to soften while you're working, stick your mixing bowl in the freezer for five minutes; cold ingredients are non-negotiable for flaky biscuits.
  • Don't use a food processor to cut in the butter—your hands or a pastry cutter give you better control over the texture and keep things cooler.
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