¾ cup unsalted butter, cold and cubed  

2 tablespoons heavy cream  

 

6 cups fresh strawberries, quartered  

¼ cup granulated sugar 

 

1 cup heavy cream 

2 tablespoons powdered sugar 

1 teaspoon vanilla extract 

 

1. Start by prepping the strawberries. Mix the strawberries and ¼ cup of granulated sugar in a bowl. Allow the strawberries to sit for 30 minutes in the fridge to macerate, releasing their natural juices. This will make them extra sweet and syrupy, perfect for topping your shortcake. 

2. Preheat the oven to 400 degrees F. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the cubed butter and cut into the dry ingredients with a pastry cutter.  

3. Pour the buttermilk on top. Fold everything together with a spatula until it comes together. The dough will be crumbly with some wet spots. Pour the dough and any crumbs onto a floured work surface and fold them together with your hands or a rolling pin. Flatten it into a ¾-inch thick rectangle. Fold one side into the center and then the other side. Turn the dough horizontally, gently flatten it into a ¾-inch thick rectangle again, and repeat the folding. Turn the dough horizontally once more, flatten it into a ¾-inch thick rectangle, and repeat the folding. Flatten the final product into a ¾-inch thick rectangle.  

4. Cut this dough into about 10 biscuits with a cutter. (Do not twist the cutter once pressed down.) 

5. Close together on a parchment paper lined baking sheet. Be sure the biscuits are touching.  

6. Brush the tops with 2 tablespoons of heavy cream or buttermilk and sprinkle with powdered sugar.  

7. Bake for 18-22 minutes until they are golden brown.  

8. Use a hand mixer to beat the heavy cream, 2 tablespoons of granulated sugar, and vanilla on medium speed until peaks form after about 3 minutes. 

9. Split your biscuits in half, add your strawberries and whipped cream … and enjoy!  

 

Use fresh, in-season strawberries. This is a dish where the quality of the fruit really shines. Opt for ripe, juicy strawberries for the best flavor. 

While store-bought whipped cream is convenient, homemade whipped cream makes a huge difference in taste and texture. 

Whether you go for biscuits, sponge cake, or even a puff pastry, feel free to experiment with the base depending on your preference. 

You can prepare the strawberries and whipped cream in advance, but I recommend assembling the shortcakes right before serving to keep the biscuits or cake from getting soggy. 

 

So, the next time you find yourself craving a sweet treat that feels like spring in every bite, give this strawberry shortcake recipe a try. It's sure to become a seasonal favorite that you'll return to again and again! Happy baking and enjoy the fresh flavors of spring!