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Best Classic Strawberry Shortcake with Perfect Whipped-Cream Biscuits

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This classic strawberry shortcake features impossibly tender whipped-cream biscuits, perfectly sweetened macerated berries, and a stabilized whipped cream that holds its shape. It’s the nostalgic, crowd-pleasing dessert you’ll come back to all summer long.

Ingredients

Scale
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • 3 tbsp (35g) granulated sugar
  • 1 tbsp (14g) baking powder
  • ½ tsp (3g) kosher salt
  • 1 ½ cups (360ml) cold heavy cream
  • Turbinado or coarse sugar (for sprinkling, optional)
  • 1 cup (240ml) cold heavy cream
  • 2 tbsp (15g) powdered sugar
  • 2 oz (55g) cold cream cheese
  • 1 tsp vanilla extract

Instructions

  1. Macerate the berries: In a large bowl, combine sliced strawberries, ¼ cup granulated sugar, and 1 tsp vanilla extract. Toss gently and let sit at room temperature for at least 30 minutes, stirring every 10 minutes.
  2. Make the biscuit dough: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, 3 tbsp sugar, baking powder, and salt. Pour in cold heavy cream all at once and stir with a fork just until a shaggy, slightly sticky dough forms.
  3. Pat and cut the biscuits: Turn dough onto a lightly floured surface. Gently pat into a ¾-inch thick rectangle. Fold in half, then pat out again to same thickness. Using a 2-inch biscuit cutter, cut out rounds by pressing straight down (do not twist). Place on prepared baking sheet, 2 inches apart. Re-roll scraps and cut more biscuits (about 8 total).
  4. Bake the biscuits: Brush tops with extra heavy cream and sprinkle with turbinado sugar if desired. Bake for 12-15 minutes until golden brown and hollow-sounding when tapped. Transfer to a wire rack to cool for at least 10 minutes.
  5. Make the stabilized whipped cream: In a stand mixer or with a hand mixer, beat cold cream cheese on medium speed until smooth (30 seconds). Add cold heavy cream, powdered sugar, and vanilla extract. Start on low, then increase to medium-high and whip until soft peaks form.
  6. Assemble the shortcakes: Split each biscuit in half horizontally. Place bottom half on a plate. Spoon macerated strawberries and syrup over it. Add a large dollop of whipped cream. Place top half of biscuit on cream, then add more strawberries and another dollop of cream. Serve immediately.

Notes

Keep all ingredients cold for best results. Do not overmix the biscuit dough. Use a sharp biscuit cutter and press straight down without twisting. Let berries macerate for at least 30 minutes. Whip cream to soft peaks only. Assemble just before serving to prevent soggy biscuits.

Nutrition

Keywords: strawberry shortcake, whipped-cream biscuits, classic dessert, summer dessert, easy shortcake, stabilized whipped cream

Find it online: https://milaspoon.com/best-classic-strawberry-shortcake-with-perfect-whipped-cream-biscuits/