Homemade Strawberry Shortcakes with Strawberries and Perfect Whipped Cream
Homemade Strawberry Shortcakes come together in a flash! The tender, lightly sweetened biscuits are filled with luscious, juicy fresh strawberries and heavenly homemade whipped cream
Servings 9 shortcakes
Calories 521kcal
Ingredients
For the Biscuits
- 3 cups all-purpose flour
- 6 tbsp granulated sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup cold salted butter 1 and 1/2 sticks, or 12 tbsp
- 1 cup buttermilk + 1-2 tsp extra, as needed See notes below for a substitution
- coarse sugar, for sprinkling
- 1-2 tbsp heavy cream, for brushing tops of biscuits
Fresh Strawberries
- 30 ounces fresh strawberries, hulled and quartered About 5 cups
- 3 tbsp cane or granulated sugar
Whipped Cream
- 1 and 1/4 cups cold heavy cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
Instructions
- Prepare the Strawberries: Add the quartered strawberries and sugar to a medium mixing bowl, and stir together. Pop in the fridge while you prep everything else, so the strawberries have time to release their juices.
- Make the Biscuits: Whisk together the dry ingredients, including the sugar, in a large mixing bowl. Slice the cold butter into chunks and add to the bowl. Cut the butter into the flour with a pastry cutter, until you have flour-coated pieces of butter about the size of blueberries. Some will be a bit larger, and some a bit smaller. Add the buttermilk, and stir until a dough forms. Add 1-2 tsp extra buttermilk to moisten the dry crumbs that will inevitably be hiding in the bottom of the bowl. Gently form the dough into a ball. Lightly flour your counter and gently flatten the dough into a rectangle that's 1/2" to 3/4" thick. Cut biscuits using a 3" glass or a biscuit cutter - DO NOT twist the cutter when you cut them. This can prevent them from rising properly in the oven. Gather the scraps and flatten again to cut a few more biscuits. Repeat until you have 9 biscuits. (The 9th biscuit will be a bit scraggly looking - it's pretty much just the scraps pushed together when I do it - not a true cut out biscuit, but it will taste just as good!)Preheat your oven to 400 degrees F. Place the biscuits on a parchment lined baking sheet and chill in the fridge for 10 minutes.
- Bake: Brush the tops of the chilled biscuits with a little heavy cream and sprinkle a bit of coarse sugar on top. Bake for 22-25 minutes. The biscuits will be a light golden brown and will have risen. You can always cut one open to make sure it's baked inside. Let the biscuits cool on a cooling rack before filling and serving.
- Make the Whipped Cream: Make sure your heavy whipping cream has been thoroughly chilled before you start or the whipped cream will not turn out! Add the heavy cream, powdered sugar, and vanilla to a large mixing bowl and beat on high speed, stopping when stiff peaks form when you lift the beaters (turned off) out of the bowl. Don't keep mixing after that point or you may ruin the whipped cream. Tip: Cover your mixer and bowl with a kitchen towel to prevent heavy cream splatters.
- Serve + Store: Slice the cooled biscuits in half, and fill with strawberries and whipped cream. Enjoy immediately! Store leftover biscuits, covered well, at room temp for a day or two, although this is something that's really best eaten the day of. Store leftover whipped cream and strawberries in containers in the fridge for 2-3 days.
Notes
NOTE: To substitute for buttermilk, add 1 tbsp of lemon juice to a glass measuring cup then fill with milk until it's at the 1cup mark. Stir and let sit 5 minutes before using.
Nutrition
Calories: 521kcal