Strawberry Shortcake Recipe

5 from 1 vote

Fresh strawberries, whipped cream, and moist and sweet shortcake combine to make a deliciously satisfying dessert recipe.

Prep Time25

Cook Time20

Refrigerate Strawberries1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 696kcal

Wash, hull and quarter strawberries. Mix gently with 1/2 cup sugar. Cover and let stand in refrigerator about one hour (makes strawberries juicy).
Preheat oven to 450 degrees F.
In a large mixing bowl, add flour, sugar, baking powder and salt. Add cold butter cubes and cut into flour mixture with a pastry blender (or add all to a food processor and pulse) until fine crumbs form.
Add buttermilk and stir just until blended.
Pour dough out onto a lightly floured surface and gently form into a ball. Knead gently (about 15-20 times) and roll or pat until dough is about 1/2 inch thick.
Cut dough into circles with a 3-inch biscuit cutter and put circles on ungreased cookie sheet or cast iron skillet one inch apart. Reshape dough after cutting and make more circles until you've made 6-8 biscuits.
Bake in preheated oven for 10-12 minutes or until golden brown. Remove from oven and cool on pan 10 minutes.
Make whipped cream. In a large bowl, add heavy cream, sugar, and vanilla. Beat with electric mixer (or stand mixer) on medium/high speed until soft peaks form, about 2-3 minutes.
Split shortcakes in half and layer strawberries and whipped cream on each half. Add the tops of the shortcakes and add more whipped cream and strawberries.