Print

Nona’s Classic Strawberry Shortcake with Scratch Biscuits

A delicious homemade strawberry shortcake featuring a split biscuit filled with macerated strawberries and whipped cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best homemade strawberry shortcake featuring tender, scratch-made biscuits, sweet macerated berries, and fresh whipped cream for a perfect summer dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for berries
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream, plus 1 cup for whipping
  • 2 pints fresh strawberries, hulled and sliced
  • 1/4 cup powdered sugar for topping

Instructions

  1. Prepare the berries: In a bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar. Set aside at room temperature for at least 30 minutes to macerate.
  2. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Add the liquid: Pour in the 3/4 cup of cold heavy cream. Mix just until the dough comes together. Do not overmix.
  4. Shape and cut: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Use a 2.5-inch biscuit cutter to cut out rounds. Place the rounds on a baking sheet lined with parchment paper.
  5. Bake the biscuits: Preheat your oven to 425°F (220°C). Bake the biscuits for 12 to 15 minutes, or until golden brown. Let them cool slightly on a wire rack.
  6. Make the whipped cream: In a chilled bowl, whip 1 cup of heavy cream with the powdered sugar until stiff peaks form.
  7. Assemble the shortcake: Split a warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a large dollop of homemade whipped cream. Place the top half of the biscuit on the cream and add more berries and cream on top. Serve immediately for the best flavor.

Notes

  • For a rustic look, avoid twisting the biscuit cutter; press straight down to keep the layers high.
  • If your berries are not very sweet, you can add 1 teaspoon of vanilla extract to the macerating sugar.
  • You can use a fork to gently rough up the sides of the cut biscuits before baking to encourage a higher rise.

Nutrition

Find it online: https://onedishuniverse.com/homemade-strawberry-shortcake/