Old fashioned strawberry shortcake recipe from scratch
A classic springtime dessert, and old fashioend strawberry shortcake recipe from scratch that is easy to make and everyone will enjoy!
Servings 10 people
Calories 319kcal
Equipment
- biscuit cutter optional
Ingredients
For the strawberries
- 3-4 cups sliced strawberries about 1 ½ pounds
- 1 tablespoon lemon juice
- 4 tablespoons sugar
For the biscuits
- 3 cups flour
- ¼ cup sugar
- 2 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk that is super cold like maybe put in freezer for a few minutes
- ¾ cup butter melted
- 2 tablespoon butter, melted to brush on the shortcake before baking
For the whipped cream
- 1 cup heavy cream
- 2 teaspoon powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Add sugar and lemon juice to three cups of the sliced strawberries and let them sit while you make your biscuits. Leave a cup or so of strawberries out.
- Preheat the oven to 400 degrees.
- Whisk the flour, sugar, baking powder and salt in a bowl.
- Place the buttermilk into the freezer. Melt the butter and allow it to cool a tiny bit. Stir the melted butter in to the buttermilk and stir so you have tiny clumps of butter in the buttermilk.
- Add the buttermilk/butter mixture to the dry ingredients and stir together into a dough. Be careful to not over mix or you’ll end up with tough biscuits (blah). So do it gently and eventually you’ll probably want to use your hands to form the dough.
- Dump the dough out onto a floured surface, and pat it out with your hands and then fold it over a few times and pat it out again – this will make it flaky (that is a good thing) and when you bake them they will rise and puff up nice and fluffy. Pat out to about one inch again.
- Shape the dough into a large biscuit, around 7-inches around. Brush the top with the 2 tablespoons of melted butter.
- Bake for about 25-30 mins, and try to bake in the center rack to ensure even cooking. Cool totally on a rack.
- Put the heavy cream and powdered sugar in the mixing bowl of a stand mixer and beat until thickened. Then add the vanilla and continue to beat until soft peaks.
- To assemble your dessert, cut the shortcake in half. Then spoon half of the whipped cream onto the shortcake, and top with the macerated strawberries, and add a few fresh sliced (unmacerated) berries on top of that, and then remaining whipped cream and top with other half of the shortcake.
Notes
This strawberry shortcake is best eaten the day it is made.
Nutrition
Calories: 319kcal | Carbohydrates: 46g | Fat: 13g