Perfect Strawberry Shortcake
- PREP 30min
- COOK 15min
- TOTAL 45min
My family thinks this is the best strawberry shortcake, and it’s all thanks to the soft, tender biscuits and the homemade strawberry syrup. You’ll drizzle some of the syrup over the bottom of your biscuits before adding whipped cream and strawberries. It softens the shortcake a bit and adds a lovely strawberry flavor.
This recipe uses a moister biscuit dough, so you don’t need to roll it out and cut it. Instead, you will drop the dough directly onto your baking sheet. For perfectly round shortcakes, use 4-inch English muffin rings. If you prefer, you can also drop the dough onto the baking sheet free-form. These will spread out a bit more, but they taste just as good! Check out the photos and video in the article to see both options.
You Will Need
- Biscuits
2 ¼ cups all-purpose flour (292 g)
1 tablespoon aluminum-free baking powder, important to level the tablespoon
¼ cup granulated sugar (50 g)
½ teaspoon fine sea salt
3 tablespoons cold unsalted butter (42 g)
1 cup whole milk (236 ml)
1 large egg, lightly beaten
- Strawberries and Syrup
2 pounds fresh strawberries, hulled and quartered (907 g)
1 ¼ cups granulated sugar (250 g)
- Whipped Cream
1 ½ cups cold heavy whipping cream (355 ml)
1 tablespoon granulated sugar or powdered sugar
1 teaspoon vanilla extract
Directions
- Make Shortcakes
1Prepare oven and baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If you have them, arrange six 4-inch English muffin rings on the sheet.
2Make biscuit dough: Whisk the flour, baking powder, sugar, and salt in a mixing bowl. Cut the cold butter into small pieces and work it into the flour mixture with a pastry blender, your fingers, or two knives until it resembles coarse crumbs. Stir in the milk and egg until the batter just comes together.
3Drop onto baking sheet: Divide the batter evenly among the rings (about 4 tablespoons each). They will spread out, so there is no need to spread them before baking. If you do not have the rings, spoon the batter in tall mounds directly onto the parchment paper and gently smooth the top.
4Bake biscuits: Bake for 15 to 17 minutes, turning the baking sheet halfway through. They should be starting to turn golden brown on top, and when you lightly touch them, they should bounce back. A toothpick inserted into the middle should also come out clean. Let them cool completely before assembling and serving.
5Chill a bowl: Place a medium bowl into the freezer to chill while you make the strawberry syrup.
6Make the syrup: Place a third of the strawberries in a saucepan with the sugar. Cook over medium heat, stirring occasionally, just until the sugar dissolves. Pour the mixture into the chilled bowl, add the remaining strawberries, and refrigerate until chilled.
7Whip the cream: Use a stand mixer or hand-held electric mixer on medium speed to beat the heavy cream, sugar, and vanilla extract until medium peaks form. Refrigerate until ready to assemble.
8Assemble: Slice each biscuit in half horizontally (like an English muffin). Place the bottom half on a serving plate, drizzle with a spoonful of strawberry syrup, then add a generous spoonful of whipped cream. Use a slotted spoon to add some of the strawberries on top of the cream, and then place the other half of the shortcake on top. Repeat with more whipped cream and strawberries. Serve and enjoy!
Adam and Joanne's Tips
- Storing: Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. The strawberry syrup lasts in an airtight container in the refrigerator for 1 to 2 weeks.
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Removing the biscuits from the rings: Run a thin knife around the rings to loosen the shortcake.
- Make one large strawberry shortcake: You can bake this batter in a parchment paper-lined 9-inch cake pan or cast-iron pan. Add the batter and gently smooth the top; you do not need to spread it out all the way to the sides. The baking time should be similar, possibly requiring a few more minutes than the individual shortcakes. Allow to cook, cut in half horizontally, and build the shortcake as directed above, but make a family-style shortcake instead. Then, cut the shortcake into slices like a cake or pie for serving. It’s a little messier, but it looks impressive on the table and is still just as delicious!
- The nutrition facts provided below are estimates. These are likely too high since you will have leftover syrup, and this recipe is generous with the cream.