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Ben Lewis

Strawberry Shortcake

Flaky buttermilk biscuits filled with sugared strawberries and softly whipped cream.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 55 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups 240g all purpose flour
  • 1 tablespoon 12g granulated sugar
  • 2 1/2 teaspoons 10g baking powder
  • 1/2 teaspoon 3g fine salt
  • 1/2 cup 113g unsalted butter, frozen and grated
  • 3/4 cup 180ml cold buttermilk
  • 2 tablespoons heavy cream and 1 tablespoon coarse sugar for the tops
  • 2 pounds 900g fresh strawberries, hulled and sliced
  • 1/3 cup 65g granulated sugar
  • 1 teaspoon fresh lemon juice optional
  • 1 cup 240ml cold heavy cream
  • 2 tablespoons 15g powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Slice strawberries and toss with sugar and lemon juice, let sit 30 minutes.
  2. Grate frozen butter into a bowl.
  3. Whisk flour, sugar, baking powder, and salt.
  4. Toss the grated butter into the flour mixture until coated.
  5. Stir in buttermilk until a shaggy dough forms.
  6. Pat, fold, and pat the dough three times, then cut biscuits straight down.
  7. Brush with cream, sprinkle with sugar, bake at 425°F (220°C) for 14 to 16 minutes.
  8. Whip cream with powdered sugar and vanilla to soft peaks.
  9. Split biscuits, layer with strawberries and cream, serve immediately.

Notes

Storage Notes:
Store biscuits, strawberries, and cream separately, never assembled.
Biscuits keep at room temperature in a paper bag for 2 days.
Unbaked biscuits freeze well for up to a month.
 
Notes:
Butter must be frozen solid before grating, soft butter won't shred properly.
Maceration time matters: 30 minutes is the sweet spot, don't stretch past 45.
Assemble each shortcake right before serving so the biscuit doesn't turn soft.