The Classics: Strawberry Shortcake
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A simple and delicious recipe for classic strawberry shortcake. Sweet cream biscuits filled with whipped cream and fresh macerated strawberries.
Serves: 6 shortcakes
For the strawberries
  • 2 pints strawberries, rinsed, hulled and sliced
  • ¼ cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice (about half of a medium lemon)
  • 1 vanilla bean, seeds scraped
  • pinch of salt
For the biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 2 tablespoons sugar, plus 2 more for topping
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, diced
  • 1 cup cold heavy whipping cream, plus 2 tablespoons
For the whipping cream
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Place the sliced strawberries in a medium bowl and toss with the sugar, lemon zest, lemon juice, salt and vanilla bean seeds. Stir until evenly combined. Cover with plastic wrap and allow to sit at room temperature for at least 30 minutes, or until ready to serve. Stir them every so often to evenly distribute the flavor.
  3. To make the shortcakes, in a large bowl, combine the flour, baking powder, baking soda, 2 tablespoon sugar, and salt until evenly combined. Add the cold diced butter and rub with your fingers (or a pastry blender) working quickly, until the mixture resembles coarse crumbs. Add 1 cup heavy cream and stir with a rubber spatula until it comes together into a sticky dough. Do not over mix.
  4. Turn dough out onto a lightly floured work surface. Knead 2 or 3 times and then using a rolling pin, roll out into ¾ of an inch thick. Cut using a 3-inch biscuit cutter. Make sure to not twist or turn while you cut the shortcakes out, or they wont rise in the oven. Just go straight down. Cut out six and place them on the prepared baking sheet. Brush the tops with the remaining 2 tablespoons heavy cream and sprinkle them with the remaining 2 tablespoons sugar. Bake for about 15 to 18 minutes or until golden brown. Transfer to a wire rack and allow to cool.
  5. Meanwhile, make the whipped cream. In a large mixing bowl, beat the heavy cream until just starting to thicken. Add the sugar and vanilla and continue to beat on high until medium peaks form, about 3 minutes. Do not over mix or you'll end up with butter.
  6. To assemble, split the shortcakes in half horizontally, and fill the bottoms with cream and berries. Place the tops on and serve. Enjoy!
Recipe by The Candid Appetite at