Ingredients
Equipment
Method
Prep the Strawberries
- In a large bowl, stir together the quartered strawberries and 1/4 cup (50g) granulated sugar. Cover the bowl and refrigerate the mixture until you are ready to assemble your shortcake. This allows the strawberries to release their natural juices, creating a delicious syrupy sauce.
Make the Biscuits
- Preheat your oven to 400°F (204°C). In a large bowl or a food processor, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk or pulse until these dry ingredients are thoroughly combined.
- Add the very cold, cubed butter to the dry mixture. Use a pastry cutter to cut the butter into the dry ingredients, or pulse several times in the food processor, until coarse crumbs form. If using a food processor, transfer the mixture to a large bowl.
Form and Bake
- Pour the cold buttermilk over the crumb mixture. Gently fold everything together with a large spoon or silicone spatula until it just begins to come together. Be careful not to overwork the dough; it will still look shaggy and crumbly with some wet spots.
- Turn the dough and any loose crumbles onto a generously floured work surface. With floured hands, gently bring the dough together. Have extra flour nearby and use it often on your hands and work surface.
- Gently flatten the dough into a 3/4-inch thick rectangle. Fold one side of the rectangle into the center, then fold the other side over that. Turn the dough horizontally. Repeat the flattening and folding process two more times, turning the dough horizontally each time. This creates flaky layers.
- After the final fold, flatten the dough one last time into a 3/4-inch thick rectangle. Using a 2.75 or 3-inch biscuit cutter, cut out circles. Press straight down without twisting the cutter to ensure even rising.
- Gather any dough scraps, gently re-flatten, and cut out more circles until you have about 10-12 biscuits. Arrange the biscuits in a 10-inch cast iron skillet or close together on a parchment-lined baking sheet. Make sure the biscuits are touching, as this helps them rise taller and stay moist.
- Brush the tops of the biscuits with 2 Tablespoons of heavy cream or buttermilk, then sprinkle generously with coarse sugar. Bake for 18-22 minutes, or until the tops are golden brown. Remove from the oven and let cool in the pan for at least 10 minutes before assembling.
Prepare the Whipped Cream
- While the biscuits cool, prepare the whipped cream. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, the remaining 2 Tablespoons granulated sugar, and vanilla extract. Beat on medium-high speed until soft-medium peaks form, which typically takes about 3 minutes. The cream should be light and fluffy, but not overly stiff.
Assemble and Serve
- Once the biscuits are slightly cooled, slice each one in half horizontally. Layer the bottom half with a generous spoonful of the macerated strawberries, ensuring you get plenty of the delicious juices.
- Top with a dollop of fresh whipped cream, then place the biscuit top back on. Add another spoonful of strawberries and a final dollop of whipped cream on top. Serve immediately for the best experience.
Nutrition
Notes
For flaky, tender biscuits, use very cold butter and buttermilk, avoiding overmixing. A quick buttermilk substitute: 1 cup milk + 1 tbsp lemon juice or vinegar. Use aluminum-free baking powder. Ensure strawberries macerate fully for flavorful juices. Nutrition information is estimated based on common ingredients and serving sizes and may vary.