Ingredients
For the strawberries:
- 2 pounds strawberries, rinsed, stems removed, and quartered
- 1/4 cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons)
For the biscuits:
- Finely grated zest of 1 lemon (about 1 tablespoon)
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups cold heavy cream
For the whipped cream:
- 1 1/2 cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Macerate the Strawberries: In a large bowl, toss together the quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Set aside to macerate and become juicy while you prepare the biscuits.
- Prepare Biscuit Sugar: Line a baking sheet with parchment paper and preheat the oven to 400°F. In a large bowl, combine the lemon zest and 1/4 cup granulated sugar. Rub them together with your fingers until the sugar is fragrant.
- Combine Dry Ingredients: Add the flour, baking powder, and kosher salt to the aromatic sugar mixture, and stir with a fork to combine.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles pea-sized crumbs.
- Add Cream and Mix: Drizzle in the cold heavy cream and mix gently with a fork just until a sticky dough forms.
- Shape the Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 large, tall mounds and arrange them 2 inches apart on the prepared baking sheet. Sprinkle the tops with the remaining 1 teaspoon sugar.
- Bake: Bake the biscuits in the preheated oven for 15 to 20 minutes, until the bottoms are deeply golden and the tops are lightly browned. Let cool slightly.
- Make Whipped Cream: In the bowl of a stand mixer fitted with the whisk or a large bowl with a hand mixer, beat the heavy cream and sugar on medium-high until stiff peaks just form, about 90 seconds. Do not overwhip.
- Assemble the Shortcakes: Carefully split the warm biscuits in half. Spoon strawberries with their juices over the bottom halves, add a generous dollop of whipped cream, and cap with the top half of the biscuit. Serve immediately.
Notes
- For maximum flavor, let the strawberries macerate for at least 30 minutes.
- Make sure butter and cream are well-chilled for the flakiest biscuits.
- Biscuits can be baked in advance and rewarmed before assembling.
- Do not overwhip the cream or it will turn grainy.
- You can substitute other berries or add a dash of vanilla to the whipped cream for a twist.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shortcake (1/8 of recipe)
- Calories: 390
- Sugar: 17g
- Sodium: 370mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg