Simply Perfect Strawberry Shortcake

5 stars (6 ratings)

Simply Perfect Strawberry Shortcake

These old-fashioned Strawberry Shortcakes are simply perfect! Sweet and syrup-y strawberries are layered with fresh vanilla bean whipped cream over a tender buttermilk biscuit. It just wouldn't be summer without this classic seasonal dessert!

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Keyword: shortcake, shortcakes, Strawberry

Servings: servings

Calories: 510kcal

Ingredients

1 1/2 cup all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, cold
2/3 cup buttermilk*
32 ounces fresh strawberries
2 tablespoons seedless raspberry jam
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla bean paste (extract can be substituted)

Optional garnish

1 1/2 tablespoons heavy cream
2 tablespoons white sparkling sugar

US Customary - Metric

Instructions

Preheat the oven to 500 degrees F and line a baking sheet with parchment paper.
Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Cut the butter into the flour mixture with a pastry blender, until only pea-sized pieces remain.
Stir in the buttermilk and gather the dough into a ball.
On a lightly floured surface, flatten the dough to a thickness of about 3/4-inch.
Use a 2 1/2-inch diameter biscuit cutter (or drinking glass) dipped in flour to cut 6 rounds. Place them on the prepared baking sheet.
Optional: brush tops with heavy cream and sprinkle with white sparkling sugar.
Bake for 8-12 minutes or until puffed and golden.
Slice the strawberries and place them in a medium bowl along with the raspberry jam. Toss to coat.
Whip the cream with the powdered sugar and vanilla bean paste, until it holds soft peaks.
Split the shortcakes with a fork and layer with strawberries and whipped cream.

Video

Notes

*If you don't have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

Nutrition