Tender, buttery shortcake biscuits piled with juicy macerated strawberries and clouds of fresh whipped cream: the quintessential summer dessert that comes together in under an hour.
INGREDIENTS
• 2 pounds fresh strawberries, hulled and sliced
• 0.3 cups granulated sugar (for strawberries)
• 1 tablespoons fresh lemon juice
• 2.3 cups all-purpose flour
• 3 tablespoons granulated sugar (for biscuits)
• 1 tablespoons baking powder
• 0.5 teaspoons fine salt
• 6 tablespoons cold unsalted butter, cubed
• 0.8 cups cold heavy cream (for biscuits)
• 1 large egg
• 1 teaspoons pure vanilla extract
• 2 tablespoons coarse sugar, for topping
• 1.5 cups cold heavy cream (for whipped cream)
• 3 tablespoons powdered sugar
• 0.5 teaspoons pure vanilla extract (for whipped cream)
STEPS
1. Macerate the strawberries: In a medium bowl, combine 2 pounds fresh strawberries, hulled and sliced, 0.3 cups granulated sugar (for strawberries), and 1 tablespoons fresh lemon juice. Stir gently, then let sit at room temperature while you make the biscuits, the berries will release their juices and create a glossy syrup.
2. Preheat and prep: Preheat your oven to 425°F. Line a baking sheet with parchment paper.
3. Mix dry ingredients: In a large bowl, whisk together 2.3 cups all-purpose flour, 3 tablespoons granulated sugar (for biscuits), 1 tablespoons baking powder, and 0.5 teaspoons fine salt until well combined.
4. Cut in the butter: Add 6 tablespoons cold unsalted butter, cubed to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. Keep everything cold for the flakiest biscuits.
5. Add the wet ingredients: In a small bowl or measuring cup, whisk together 0.8 cups cold heavy cream (for biscuits), 1 large egg, and 1 teaspoons pure vanilla extract. Pour into the flour mixture and stir with a fork just until a shaggy dough forms, do not overmix.
6. Shape the biscuits: Turn the dough out onto a lightly floured surface. Pat into a rectangle about 1 inch thick. Fold in thirds like a letter, then pat down again to 1 inch thick. Cut into 8 rounds using a 2.5-inch biscuit cutter (press straight down, do not twist) or cut into 8 squares with a sharp knife.
7. Top and bake: Place biscuits on the prepared baking sheet about 2 inches apart. Brush tops lightly with a bit of extra cream and sprinkle with 2 tablespoons coarse sugar, for topping. Bake until golden brown and risen, about 16 to 18 minutes.
8. Cool the biscuits: Transfer biscuits to a wire rack and let cool until just warm, about 15 minutes.
9. Whip the cream: While the biscuits cool, place 1.5 cups cold heavy cream (for whipped cream) in a chilled bowl with 3 tablespoons powdered sugar and 0.5 teaspoons pure vanilla extract (for whipped cream). Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2 to 3 minutes. Do not overwhip.
10. Assemble and serve: Split each biscuit in half horizontally. Place the bottom on a plate, spoon over a generous portion of macerated strawberries with their juices, top with a dollop of whipped cream, and crown with the biscuit top. Add an extra spoonful of whipped cream and a few more berries on top. Serve immediately.
NOTES
**Make-ahead tip:** The biscuits can be baked up to 4 hours ahead — rewarm briefly in a 300°F oven before serving. Macerated strawberries hold well for up to 24 hours in the refrigerator.
**Variations:** Swap half the strawberries for sliced peaches in midsummer, or use a mix of berries (raspberries, blueberries, blackberries).
**Storage:** Leftover biscuits keep in an airtight container at room temperature for 2 days. Assemble only just before serving so the biscuits stay tender.
