American · Free recipe
Strawberry Shortcake
Craggy, cream-rich biscuits are split while warm and piled with sugared strawberries that have slumped into their own ruby syrup. Softly whipped cream ties it all together, and a sprinkle of coarse sugar on the biscuit tops adds a sparkling crunch to each forkful.
- Prep
- 40 min
- Cook
- 18 min
- Total
- 58 min
- Serves
- 8
- Level
- Easy
Method
-
Toss the strawberries with 1/3 cup granulated sugar, lightly mash about a quarter of them with a fork, and let them sit at room temperature for 30 minutes until syrupy.
-
Heat the oven to 425F. Whisk the flour, 3 tbsp sugar, baking powder, and salt, then cut in the cold butter with your fingertips until the largest pieces are the size of peas.
-
Pour in 1 cup cold cream and stir with a fork just until a shaggy dough forms, then turn it out, pat into a 1-inch thick slab, fold it in half once, and pat out again.
-
Cut 8 biscuits with a 2 1/2-inch cutter, pressing straight down without twisting, and place them on a parchment-lined sheet; brush the tops with a little cream and sprinkle with coarse sugar.
-
Bake for 15 to 18 minutes, until tall and golden brown, and let cool for 10 minutes.
-
Whip the remaining 1 1/2 cups cream with the powdered sugar and vanilla to soft peaks.
-
Split each warm biscuit, spoon strawberries and their syrup over the bottom half, add a generous dollop of cream, and replace the top.
Zest note from the test kitchen
The single fold in the dough creates flaky layers that make the biscuits easy to split by hand along a natural seam, no knife required.
