Strawberry Shortcake
A timeless summer treat made with buttery homemade biscuits, juicy macerated strawberries, and billowy whipped cream—this strawberry shortcake is a crowd-pleasing favorite that’s both nostalgic and irresistibly fresh.
Ingredients
- For the strawberries:
- 2 pounds strawberries hulled and quartered
- ¼ cup granulated sugar
- Juice from 1 lemon 2–3 tbsp
For the biscuits:
- Zest of 1 lemon
- ¼ cup + 1 tsp granulated sugar divided
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ cup cold unsalted butter cubed
- 1¼ cups cold heavy cream
For the whipped cream:
- 1½ cups cold heavy cream
- 2 tbsp granulated sugar
Instructions
- Toss strawberries with sugar and lemon juice.
- Set aside for 30 minutes.
- Preheat oven to 400°F and line a baking sheet.
- Rub lemon zest and sugar together.
- Add flour, baking powder, and salt.
- Cut in butter until coarse crumbs form.
- See full steps with tips & photos → https://p4pd.org/strawberry-shortcake/
Notes
- Use cold ingredients and don’t overwork the dough to keep biscuits flaky.
- You can prepare strawberries and whipped cream a few hours ahead and chill until ready to serve.
- Add vanilla or a splash of liqueur to the whipped cream for a fun twist.