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; zest the lemon first and reserve the zest for the biscuits)
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, combine the quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Gently toss to combine and set aside to macerate while you prepare the biscuits. This will draw out the juices and sweeten the strawberries.
- Prepare the Biscuit Dough: Line a baking sheet with parchment paper. Preheat your oven to 400°F (200°C). In a large bowl, place the lemon zest and 1/4 cup sugar and rub them together with your fingertips until fragrant.
- Add Dry Ingredients: Add the flour, baking powder, and kosher salt to the bowl, and stir with a fork to combine evenly.
- Add the Butter: Add the cold, diced butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles pea-sized crumbs.
- Add the Cream: Drizzle in the cold heavy cream. Mix with a fork just until the dough comes together. The dough will be quite sticky; avoid overmixing.
- Shape and Prepare Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 tall, large mounds. Place them on the prepared baking sheet with at least 2 inches between each. Sprinkle the tops with the remaining 1 teaspoon sugar.
- Bake: Bake the biscuits for 15 to 20 minutes, until the bottoms are deeply golden and the tops are light brown. Allow to cool slightly on the baking sheet.
- Make the Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment (or using a large bowl and a hand mixer), beat the cold heavy cream with the sugar on medium-high speed until stiff peaks form, about 90 seconds. Be careful not to overwhip.
- Assemble the Shortcakes: Split each biscuit in half horizontally. Spoon a generous helping of macerated strawberries and their juices over the bottom halves, top with dollops of whipped cream, and finish with the top half of each biscuit. Serve immediately.
Notes
- For best texture, use very cold butter and heavy cream when making biscuits.
- Macerate the strawberries at least 20–30 minutes for maximum juiciness.
- You can prepare the biscuits a few hours ahead; rewarm slightly before serving for a fresh-baked feel.
- Feel free to add a touch of vanilla extract to your whipped cream for extra flavor.
- Shortcakes are best assembled just before serving to prevent sogginess.
- Prep Time: 25 minutes
- Cook Time: 15–20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shortcake
- Calories: 400
- Sugar: 17g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 66mg
