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Homemade Strawberry Shortcake

Bake the ultimate Homemade Strawberry Shortcake featuring tender, buttery biscuits layered with fresh, naturally sweetened berries and homemade whipped cream.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 6-7 cups quartered strawberries 6-7 cups quartered strawberries
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons heavy cream 1 cup plus 2 tablespoons heavy cream
  • 2 3/4 cups all-purpose flour 2 3/4 cups all-purpose flour
  • 4 teaspoons baking powder 4 teaspoons baking powder
  • 1/2 teaspoon baking soda 1/2 teaspoon baking soda
  • 1 teaspoon salt 1 teaspoon salt
  • 3/4 cup unsalted butter 3/4 cup unsalted butter
  • 1 cup cold buttermilk 1 cup cold buttermilk
  • 1 tablespoon coarse sugar 1 tablespoon coarse sugar

Method
 

  1. Stir the strawberries and granulated sugar together in a large bowl.
  2. Cover and set in the refrigerator until ready to use.
  3. Preheat oven to 400F.
  4. Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large processor.
  5. Pulse until combined.
  6. Add the cubed butter and cut into the dry ingredients by pulsing until coarse crumbs form.
  7. Pour the mixture into a large bowl.
  8. Pour buttermilk on top and fold everything together with a silicone spatula until it begins to come together.
  9. Pour the dough onto a floured work surface and gently bring together with floured hands.
  10. Flatten into a 3/4 inch thick rectangle.
  11. Fold one side into the center, then the other side.
  12. Turn the dough horizontally and gently flatten into a 3/4 inch thick rectangle again.
  13. Repeat the folding process twice more.
  14. Flatten into the final 3/4 inch thick rectangle.
  15. Cut into 3-inch circles with a biscuit cutter.
  16. Arrange closely in a 10-inch cast iron skillet or lined baking sheet.
  17. Brush the tops with heavy cream and sprinkle with coarse sugar.
  18. Bake for 18-22 minutes until golden brown on top.
  19. Cool in the pan for at least 10 minutes.
  20. Beat the heavy cream, remaining sugar, and vanilla on medium-high speed until soft-medium peaks form.
  21. Slice the biscuits in half.
  22. Layer with strawberries and whipped cream.
  23. Serve immediately.

Notes

Always keep your butter and buttermilk exceptionally cold until the very moment you mix your Homemade Strawberry Shortcake dough to guarantee ultimate flakiness.