How do you make strawberry shortcake from scratch?

To make strawberry shortcake from scratch, first macerate 1 pound of fresh sliced strawberries with 1/4 cup sugar for at least 15 minutes. For the biscuits, whisk 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt, then cut in 1/2 cup cold cubed unsalted butter until crumbly. Stir in 2/3 cup whole milk and 1 teaspoon vanilla until just combined, pat the dough to 1-inch thickness, cut into rounds, and bake at 400°F for 12-15 minutes. Serve the warm biscuits split and layered with the strawberries and homemade whipped cream made from 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla.

Why do you need cold butter for shortcake?

Cold butter is essential for shortcake because it creates steam pockets during baking, resulting in flaky, tender layers. When the cold butter melts in the hot oven, the water in the butter turns to steam and lifts the dough, separating the layers. If the butter is too warm, it will be fully absorbed into the flour, producing a dense and less flaky biscuit.

Can I use frozen strawberries for strawberry shortcake?

Yes, you can use frozen strawberries, but they should be thawed and drained first to remove excess liquid before macerating. Frozen berries tend to release more juice than fresh ones, which can make the shortcakes soggy if not drained properly. For the best texture and flavor, fresh ripe strawberries are recommended, especially during peak season from April through June.

How do you keep shortcake biscuits fluffy?

To keep shortcake biscuits fluffy, do not overmix the dough-stir just until the ingredients come together, leaving visible streaks of butter for flakiness. Use cold butter and handle the dough as little as possible to prevent gluten development, which can make biscuits tough. Pat the dough to an even 3/4 to 1-inch thickness and use a sharp cutter without twisting to ensure the biscuits rise evenly.

Irresistible Homemade Strawberry Shortcake Recipe with Tender Biscuits and Fresh Cream

Name: Irresistible Homemade Strawberry Shortcake - Sweet, Fluffy & Fresh
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 2/3 cup whole milk; 1 teaspoon vanilla extract; 1 pound fresh strawberries, sliced; 1/4 cup granulated sugar, for strawberries; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract, for whipped cream

Ingredients

Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup whole milk
1 teaspoon vanilla extract
1 pound fresh strawberries, sliced
1/4 cup granulated sugar, for strawberries
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract, for whipped cream

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Instructions

1-Prepare the Strawberries: Prepare the Strawberries: In a bowl, mix sliced strawberries with 1/4 cup sugar. Let sit for at least 15 minutes to release juices.
2-Make the Shortcakes: Make the Shortcakes: Preheat oven to 400°F (200°C). In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and vanilla, stirring just until combined.
3-Bake the Shortcakes: Bake the Shortcakes: Turn dough onto a floured surface and pat into a 1-inch thick round. Cut into circles or squares. Place on a baking sheet and bake for 12-15 minutes until golden brown. Let cool.
4-Prepare Whipped Cream: Prepare Whipped Cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
5-Assemble the Shortcakes: Assemble the Shortcakes: Slice shortcakes in half. Spoon macerated strawberries over the bottom half, add whipped cream, then top with the other half.
6-Serve & Enjoy: Serve & Enjoy: Garnish with extra strawberries and a dusting of powdered sugar if desired.

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Prep Time: 20 min
Cook Time: 15 min
Method: bake

Nutrition

Calories: 350 cal