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The Best Ever Fresh Strawberry Shortcake

The Best Ever Fresh Strawberry Shortcake

This best ever fresh strawberry shortcake combines buttery homemade shortcakes, juicy sweet strawberries, and fluffy whipped cream for an unforgettable dessert experience. A beloved classic that’s endlessly customizable and perfect for every summer occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Ingredients
  

For the strawberries:

  • 2 pounds of fresh strawberries rinsed thoroughly, stems removed, and cut into quarters
  • 1/4 cup granulated sugar
  • Juice from 1 medium lemon approximately 2 to 3 tablespoons; zest the lemon first and set the zest aside to use in the biscuit dough

For the biscuits:

  • 1 tablespoon finely grated lemon zest from the lemon used above
  • 1/4 cup plus 1 teaspoon granulated sugar separated
  • 2 cups all-purpose flour measured by spooning and leveling
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons 1 stick of cold unsalted butter, cut into small chunks
  • 1 1/4 cups cold heavy cream
  • For the whipped cream:
  • 1 1/2 cups cold heavy cream
  • 2 tablespoons granulated sugar

Instructions
 

Step 1:

  • In a large mixing bowl, combine 2 pounds of quartered strawberries with 1/4 cup of granulated sugar and 2 to 3 tablespoons of freshly squeezed lemon juice. Gently toss until the strawberries are evenly coated. Set the bowl aside and allow the strawberries to macerate while you prepare the biscuits.

Step 2:

  • Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, add 1 tablespoon of lemon zest and 1/4 cup of granulated sugar. Rub the zest into the sugar using your fingertips until the mixture becomes fragrant and well combined.

Step 3:

  • To the bowl with the lemon-sugar mixture, add 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt. Stir everything together using a fork until evenly mixed.

Step 4:

  • Add 8 tablespoons (1 stick) of cold unsalted butter, cut into small pieces. Using your fingertips, gently rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.

Step 5:

  • Slowly pour in 1 1/4 cups of cold heavy cream. Use a fork to stir the mixture together just until it forms a sticky dough. Be careful not to overmix.

Step 6:

  • Using a large spoon or ice cream scoop, shape the dough into 8 tall, rounded mounds. Arrange them on the prepared baking sheet, spacing them about 2 inches apart. The height of the mounds will make the biscuits easier to slice later. Sprinkle the tops with the remaining 1 teaspoon of sugar.

Step 7:

  • Bake the biscuits in the preheated oven for 15 to 20 minutes, or until the bottoms are a deep golden brown and the tops are lightly browned. Remove from the oven and allow to cool slightly.

Step 8:

  • In the bowl of a stand mixer fitted with the whisk attachment, combine 1 1/2 cups of cold heavy cream and 2 tablespoons of granulated sugar. Beat on medium-high speed just until stiff peaks form, about 90 seconds. Take care not to overwhip. If you don’t have a stand mixer, you can use a large bowl and an electric hand mixer instead.

Step 9:

  • Carefully slice each biscuit in half horizontally. Spoon some of the macerated strawberries over the bottom halves, then top with a generous dollop of whipped cream. Place the top halves of the biscuits over the cream and serve immediately.