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Classic strawberry shortcake with flaky biscuit, sliced berries, and whipped cream on a white plate

Strawberry Shortcake

Flaky buttermilk biscuits filled with sugared strawberries and softly whipped cream.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 55 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups 240g all purpose flour
  • 1 tablespoon 12g granulated sugar
  • 2 1/2 teaspoons 10g baking powder
  • 1/2 teaspoon 3g fine salt
  • 1/2 cup 113g unsalted butter, frozen and grated
  • 3/4 cup 180ml cold buttermilk
  • 2 tablespoons heavy cream and 1 tablespoon coarse sugar for the tops
  • 2 pounds 900g fresh strawberries, hulled and sliced
  • 1/3 cup 65g granulated sugar
  • 1 teaspoon fresh lemon juice optional
  • 1 cup 240ml cold heavy cream
  • 2 tablespoons 15g powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Slice strawberries and toss with sugar and lemon juice, let sit 30 minutes.
  2. Grate frozen butter into a bowl.
  3. Whisk flour, sugar, baking powder, and salt.
  4. Toss the grated butter into the flour mixture until coated.
  5. Stir in buttermilk until a shaggy dough forms.
  6. Pat, fold, and pat the dough three times, then cut biscuits straight down.
  7. Brush with cream, sprinkle with sugar, bake at 425°F (220°C) for 14 to 16 minutes.
  8. Whip cream with powdered sugar and vanilla to soft peaks.
  9. Split biscuits, layer with strawberries and cream, serve immediately.

Notes

Butter must be frozen solid before grating, soft butter won't shred properly.
Maceration time matters: 30 minutes is the sweet spot, don't stretch past 45.
Assemble each shortcake right before serving so the biscuit doesn't turn soft.
Storage Notes:
Store biscuits, strawberries, and cream separately, never assembled.
Biscuits keep at room temperature in a paper bag for 2 days.
Unbaked biscuits freeze well for up to a month.