Strawberry Shortcakes with Whipped Cream
Tender buttermilk shortcake biscuits split and piled with juicy macerated strawberries and softly whipped vanilla cream. A classic summer-style dessert any time of year.
- Prep
- 25 min
- Cook
- 18 min
- Total
- 43 min
- Serves
- 6
Cold butter and a light hand keep the shortcakes tender and flaky. Let the berries sit long enough to release their syrup, which soaks into the biscuit. Assemble just before serving so the bottoms stay soft but not soggy.
Method
-
Toss the strawberries with 1/3 cup of the sugar and let them sit for at least until juicy.
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Heat the oven to 425°F (220°C) and line a sheet pan with parchment. Whisk the flour, 1 tablespoon of the remaining sugar, baking powder and salt in a large bowl.
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Cut in the butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea-size pieces. Stir in 3/4 cup buttermilk just until a shaggy dough forms.
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Pat the dough to 1 inch thick on a floured surface and cut 6 rounds with a 3-inch cutter. Place on the pan, brush with buttermilk and sprinkle with coarse sugar.
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Bake for , until risen and golden. Cool for .
-
Whip the cream with the remaining 1 tablespoon sugar and the vanilla to soft peaks.
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Split the warm shortcakes, fill with strawberries and juices and a spoonful of cream, then set the tops on and add more cream.
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