How to Make a Perfect Strawberry Shortcake with a Biscuit Base

How to Make a Perfect Strawberry Shortcake with a Biscuit Base

Strawberry shortcake is a beloved classic dessert, especially in the spring and summer when fresh strawberries are in season. While there are many variations of this dessert, the traditional version with a biscuit base is a true standout. The combination of sweetened fresh strawberries, whipped cream, and a flaky biscuit base creates a treat that’s both indulgent and refreshing. Here’s how to make a perfect strawberry shortcake with a biscuit base.

Ingredients:

For the Biscuit Base:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into small cubes
• 3/4 cup heavy cream (plus more for brushing the biscuits)
• 1 teaspoon vanilla extract

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (adjust based on sweetness of strawberries)
• 1 tablespoon fresh lemon juice

For the Whipped Cream:

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Strawberries

The key to a great strawberry shortcake is ripe, flavorful strawberries. Start by slicing your fresh strawberries and placing them in a bowl. Sprinkle the sugar over the top and stir gently to coat the berries. This will help draw out the natural juices and make them sweet and syrupy. Add the lemon juice, which brightens the flavor. Let the strawberries sit for at least 30 minutes, allowing the sugar and juice to marinate and create a delicious strawberry syrup.

Step 2: Make the Biscuit Base

For the biscuit base, it’s essential to handle the dough as little as possible to ensure light and fluffy biscuits. Here’s how to do it:

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.

2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. The butter should remain cold to create the flaky texture in the biscuits.

3. Add Wet Ingredients: Pour in the heavy cream and vanilla extract. Stir with a spoon until the dough begins to come together. If the dough seems too dry, add a little more cream, one tablespoon at a time, until it just comes together.

4. Knead and Shape: Turn the dough out onto a lightly floured surface. Gently fold the dough over itself a few times to bring it together. Pat the dough into a rectangle about 1-inch thick. Use a biscuit cutter or a glass to cut out rounds of dough, placing them on a baking sheet lined with parchment paper. You should have about 8 biscuits.

5. Bake the Biscuits: Brush the tops of the biscuits with a little extra heavy cream to help them brown. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown on top. Remove from the oven and let them cool slightly.

Step 3: Whip the Cream

While the biscuits are baking, prepare the whipped cream. In a chilled mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or a whisk, beat the cream until soft peaks form. Be careful not to overwhip it, or it will turn into butter. Once the whipped cream is fluffy and soft, set it aside.

Step 4: Assemble the Strawberry Shortcake

Once your biscuits have cooled a bit, it’s time to assemble the shortcakes.

1. Cut the Biscuits: Slice each biscuit in half horizontally. If your biscuits are on the larger side, you may want to split them into thirds.

2. Layer the Strawberries: Spoon a generous amount of the macerated strawberries and their juices onto the bottom half of each biscuit. Be sure to let the syrup soak into the biscuit a little.

3. Add Whipped Cream: Top the strawberries with a big dollop of freshly whipped cream.

4. Finish with the Top Biscuit: Place the top half of the biscuit over the whipped cream and strawberries. Optionally, garnish with a few more strawberries on top, and if you prefer, a light dusting of powdered sugar.

Step 5: Serve and Enjoy

Serve your strawberry shortcakes immediately while the biscuits are still warm and the whipped cream is soft and fresh. This dessert is perfect for a summer gathering, a family dinner, or a special occasion. The combination of flaky biscuits, sweet strawberries, and creamy whipped topping is sure to impress everyone.

Tips for the Best Strawberry Shortcake:

• Use Cold Ingredients: For the best biscuits, make sure your butter and cream are very cold. This helps achieve a light, flaky texture.
• Don’t Overwork the Biscuit Dough: The key to tender biscuits is minimal handling. Overworking the dough can result in tough biscuits.
• Customize the Biscuits: If you prefer a slightly sweeter biscuit, you can add a little more sugar to the dough. You can also incorporate lemon zest or a pinch of cinnamon for added flavor.
• Macerate the Strawberries: Allowing the strawberries to sit with sugar and lemon juice helps draw out their natural juices, creating a sweet, syrupy topping for the shortcake.
• Make Ahead: You can prepare the biscuit base and whipped cream ahead of time. Store the biscuits in an airtight container, and the cream in the refrigerator until ready to assemble.

By following these steps, you’ll have a strawberry shortcake that’s sure to be a crowd-pleaser. Whether you’re enjoying it as a weekend treat or serving it at a festive occasion, this dessert never fails to satisfy.