Best Easy Strawberry Shortcake Recipe
Summertime just got even better with this Best Easy Strawberry Shortcake Recipe! With flaky, buttery biscuits, fresh strawberries, and a homemade whipped cream, this dessert couldn't get any more delicious!
Servings:6 Servings
Ingredients
For the Buttermilk Biscuits
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 5 tbsp butter, chilled and cubed
- 2 tsp sugar
- ¼ tsp salt
- 1 ⅓ cup buttermilk, plus extra for brushing
For the Strawberry Shortcakes
- 1 ½ cups quartered and hulled strawberries
- ½ tbsp sugar
- ½ tbsp fresh lemon juice
- 1 cup heavy cream
- ½ tbsp powdered sugar
Instructions
- Preheat the oven to 450 degrees and line a large baking sheet with parchment paper.
- Combine the strawberries, sugar and lemon juice in a bowl to macerate, and set aside.
- Combine the flour, baking powder and baking soda in a large bowl. Add the cold cubed butter and use your thumb and forefingers to rub the butter into the flour mixture so that you’re left just with rough crumbs. Alternatively, use a pastry blender.
- Stir in the sugar and salt. Add the buttermilk, and using an eating knife or a palette knife combine the flour mix and the buttermilk using a cutting motion, turning the bowl a few degrees each time. Once the mixture is almost together, finish it off with your hands, trying not to touch the mixture too much for the lightest, most tender biscuits!
- Turn the dough onto a well floured surface and using floured fingers gently pat down the dough to about 1 1/2 to 1 3/4 inch thickness. Using a 2 3/4 inch cutter make 6 biscuits; you might need to bring the scraps together to yield an extra biscuit.
- Transfer to the prepared baking sheet and brush the tops with buttermilk. Bake for 15 minutes, and set aside to cool.
- Once the biscuits are cool, using an electric hand whisk or in your stand mixer gently combine the heavy cream and powdered sugar before whipping together until it just holds its shape
- Halve the biscuits, spoon in the cream and strawberries before returning the tops and serving immediately.
Notes
The biscuits can be made a couple of hours in advance but are best eaten the day they are made.
Nutrition
Calories: 351 kcal, Carbohydrates: 42 g, Protein: 8 g, Fat: 17 g, Saturated Fat: 10 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 52 mg, Sodium: 411 mg, Potassium: 228 mg, Fiber: 2 g, Sugar: 9 g, Vitamin A: 696 IU, Vitamin C: 22 mg, Calcium: 192 mg, Iron: 2 mg