Homemade Strawberry Shortcake
Make this easy Strawberry Shortcake from scratch. Simple, fresh, and delicious.
Servings: 12 servings
Equipment
- sharp knife
Ingredients
For the Strawberries
- 4 - 5 cups strawberries, sliced (see recipe notes on slicing)
- 2 tablespoons sugar
- 2 tablespoons orange juice
For the Biscuits
- 3 cups all purpose flour
- ¼ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1½ cups COLD buttermilk, divided
- ¾ cup Very COLD unsalted butter (grated or chopped into small pieces)
- 2 tablespoons Turbinado sugar
Homemade Whipped Cream
- 2 cups COLD heavy cream
- 1 teaspoon vanilla extract
- ⅓ cup powdered sugar
- fresh mint leaves, for garnish
Instructions
Preparing the strawberries
- Slice strawberries into pointed strips (tip to base). Toss with sugar and orange juice in a large bowl. Cover and chill for 30 minutes or overnight, stirring occasionally.
Make the biscuits
- Preheat oven to 500°F (yes, that's correct). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until crumbly (or use frozen, grated butter and mix by hand). Add cold buttermilk and stir just until combined—the dough should be slightly wet and crumbly.
- Lightly flour a parchment-lined surface. Roll dough into a ¾” thick rectangle. Cut into 12 squares or use a 3-inch biscuit cutter. Brush tops with buttermilk and sprinkle with turbinado sugar.
- Place biscuits on the prepared baking sheet. Bake for 14–15 minutes until golden (check at 10 minutes). Cool biscuits, then transfer to a wire rack.
Assemble shortcakes
- Slice each biscuit in half. Layer whipped cream and strawberries on the bottom half, then top with the other half. Finish with more cream, berries, and a mint sprig. Serve immediately.
Notes
For more details on this recipe, see the post for tips and variations.