Strawberry Shortcake

Strawberry Shortcake | #recipe

I am still consuming fruit like a mad woman, and I’m especially loving the sweet strawberries this summer. I haven’t eaten them as much in recent years as I did when I was a kid, and I’ve sort of fallen in love with them all over again. I can remember my mom filling a bowl with fresh strawberries for my sister and I, and we’d just eat and eat. Sometimes she’d throw on a sprinkle of sugar if they weren’t super ripe, or we’d dip them in whipped cream. In an attempt to eat more strawberries and more whipped cream, AND some biscuits, I decided last week that I needed strawberry shortcake.

(Did anyone else that grew up in the 80’s LOVE Strawberry Shortcake, the character? I was infatuated with her, and that’s the first thing I think of anytime I hear “strawberry shortcake”!)

Strawberry Shortcake | #recipe

Usually I would just throw some strawberries and whipped cream on a split biscuit and call it a day, but I saw this version with macerated strawberries on Epicurious and it sounded even better. Smooshy strawberries that are soft and not hard to cut with a fork? Strawberry juice that soaks into the biscuits? Sold and sold. I used my favorite buttermilk biscuit recipe and fresh whipped cream, left the strawberries to macerate for an hour, and then enjoyed the most amazing strawberry shortcake I’ve ever eaten. Actually, I enjoyed more than one, but that’s neither here nor there.

Your summer deserves these shortcakes!


Strawberry Shortcake | #recipe

One year ago: Blueberry Buckle
Two years ago: Homemade Butterscotch Sauce
Three years ago: S’mores Cupcakes and Peach Cobbler
Five years ago: White Chocolate Macadamia Nut Cookies
Six years ago: Hearty Whole Wheat Bread
Seven years ago: Chocolate Chip Cookie Dough Dip

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Strawberry Shortcake

Fluffy buttermilk biscuits are topped with macerated strawberries and fresh whipped cream.


For the Biscuits:

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled, cut into small pieces
  • ¾ cup buttermilk


For the Strawberries:

  • 5 pounds strawberries, hulled and quartered (about 15 cups)
  • 1 cup granulated sugar


For the Whipped Cream:

  • 1½ cups heavy cream (or heavy whipping cream)
  • 4½ teaspoons granulated sugar
  • 1 teaspoon vanilla extract


1. Make the Biscuits: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat (do not grease your baking sheet).

2. Place the flours, sugar, baking powder, baking soda and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six pulses.

3. If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, distribute the butter evenly over the dry ingredients. Cover and process with twelve pulses.

4. If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight pulses.

5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Pat the dough into a ¾-inch-thick circle. Cut out the dough rounds with a 2-inch biscuit cutter. Push together the remaining pieces of dough, again pat into a ¾-inch-thick circle, and cut out several more dough rounds. Place the biscuits on the prepared baking sheet.

6. Bake until the biscuit tops are light brown, 10 to 12 minutes. Remove baking sheet to a wire cooling rack while the strawberries are prepared.

7. Prepare the Strawberries: Place the strawberries and the sugar in a large bowl and stir to combine. Let sit for 5 minutes, then use a potato masher to gently press on the strawberries (do not mash them). Let stand for 1 hour, stirring occasionally.

8. Meanwhile, Make the Whipped Cream: Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to medium speed and whip to soft peaks, about 3 to 4 minutes.

9. Assemble the Strawberry Shortcakes: Split the biscuits in half, top with some of the strawberries, and then top with the whipped cream.

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(Recipe adapted from Epicurious)

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