Strawberry Shortcake

What You’ll Need To Make Strawberry Shortcake

• All-purpose flour and Cornstarch: This combination is used to give the shortcake biscuits their structure and texture. Adding the cornstarch softens the proteins in the dough, yielding a more tender biscuit. It’s meant to mimic White Lily flour, the flour used in true Southern biscuits.
• Baking powder and baking soda: Leavening agents that help the biscuits rise, making them light and fluffy. Make sure yours are fresh so you get the right effect – they generally last about six months once opened.
• Granulated sugar: Sweetens the biscuit dough, strawberries, and whipped cream.
• Cold butter: “Cut” into the biscuits so that when baked, the cold pieces melt creating steam pockets that rise, leading to a flaky, rich texture. Using unsalted butter allows you to control the saltiness of the biscuits. Remove the butter right before you need it, so keep it cold so you achieve the proper texture.
• Buttermilk: Adds a slight tang and moisture to the biscuit dough, contributing to the tender texture and rich flavor. If you’d rather not buy a whole carton for this recipe, you can make homemade buttermilk using milk and lemon juice or vinegar.
• Turbinado sugar: Sprinkled on top of the biscuits before baking, providing a sweet, crunchy crust.
• Strawberries: The classic choice for shortcake, but you can make this dessert with blueberries, raspberries, blackberries, or mixed berries. I don’t recommend using frozen strawberries for this recipe.
• Seedless raspberry jam: Enhances the strawberries with additional sweetness and gloss, adding depth to the berry flavor.
• Heavy cream: Whipped into cream for filling the shortcake, adding a rich element to contrast with the freshness of the berries and the texture of the biscuits.
• Jump to the printable recipe for precise measurements

Strawberry shortcake Step-by-Step Instructions

Make the Shortcake Biscuits

Step 1: Combine the dry ingredients. Combine the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt in a mixing bowl. Whisk them together to evenly disperse the ingredients.

Step 2: Add the cold butter. Add the pieces of butter to the bowl and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. You are aiming for it to look similar to the texture in the bowl below.

Step 3: Add the buttermilk. Using a rubber spatula, stir the buttermilk into the flour and butter mixture until the dough comes together into a sticky, shaggy mass. A word of caution— don’t overmix the dough as it may make the biscuits tough.

Step 4: Shape the biscuits. Form the dough into into 8 craggy-looking balls using lightly floured hands and place on the prepared baking sheet. Each biscuit should be bigger than a golf ball but smaller than tennis ball. Don’t worry about making them perfect—it’s better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar.

Step 5: Bake. Bake the biscuits for 13 to 15 minutes, until the biscuits are golden, then remove them from the oven and set them aside to cool while you prepare the strawberries.

Prepare the Strawberries

Step 1: Mash some of the berries. Put one-third of the berries in a medium bowl and use a potato masher or a fork to mash them into a chunky purée.

Step 2: Mix in remaining ingredients. Add the remaining cut berries, along with the raspberry jam and granulated sugar.

Step 3: Macerate. Let the berries sit at room temperature for about 10 minutes. As they sit the strawberries will release their juices, mixing with the jam and sugar, and turning more saucy.

Make the Whipped Cream

While the berries macerate, whip up the homemade whipped cream. Simply whip the heavy cream using an electric mixer or by hand until soft peaks form. Sprinkle the sugar over the cream and beat until soft peaks return. Careful not to overwhip!

When all the components are ready, assemble the strawberry shortcakes. Use a serrated knife to split the biscuits in half horizontally and place the bottoms on 8 dessert plates. Spoon about three-quarters of the macerated berries and their juices over the biscuit bottoms—it’s totally fine if some of the berries spill onto the plate. Add a big dollop of whipped cream, then top with the other half of the biscuit. Finish with a little more berries and cream on top, and serve right away.

Can I make strawberry shortcake ahead of time?

Strawberry shortcake must be assembled right before serving and the biscuits taste best freshly made. However, there are a few things to get ahead if you need to save time later on or make the cooking process easier later on.

• The Biscuits: You can mix the dough ahead an hour ahead of time but don’t bake the biscuits. Instead, refrigerate the unbaked biscuits for up to an hour. For longer storage, you can freeze the unbaked biscuits for up to three months. When ready to bake, you can bake them directly from the freezer, just remember to add a few extra minutes to the usual baking time.
• Whipped Cream: The whipped cream can be made a few hours before serving. If you do so, remember to under-beat it slightly at first. Keep the under-beaten cream covered in the refrigerator, and before serving, give it a final whip by hand to achieve that soft, pillowy consistency.

Can I store leftover strawberry shortcake?

Strawberry shortcake is best enjoyed the day it’s made so I recommend making only what you need. If you end up with unplanned leftovers, store the components separately. Biscuits can be kept at room temperature for up to two days, and the macerated strawberries and whipped cream should be refrigerated and used within one day. Assemble them just before serving for the best texture and flavor.