Classic Strawberry Shortcake (Print-Friendly Version)

Golden flaky shortcake biscuits topped with sweet strawberry filling and fresh whipped cream - just like grandma used to make.

# Ingredients:

→ For the strawberries

01 - 1 batch of fresh strawberry topping (6-8 cups strawberries, 1/2 cup sugar, macerated for 20 minutes)

→ For the shortcake

02 - 3 cups all-purpose flour, spooned and leveled
03 - 1/3 cup granulated sugar
04 - 1 teaspoon kosher salt
05 - 2 tablespoons baking powder
06 - 3/4 cup cold butter (1 and 1/2 sticks), chopped into small pieces
07 - 1 large egg, cold
08 - 3/4 cup cold buttermilk
09 - 1-2 tablespoons additional cold buttermilk or ice water, as needed

→ For the whipped cream

10 - 2 cups heavy cream (36% fat content preferred)
11 - 1/3 cup powdered sugar
12 - 1 teaspoon vanilla extract

# Steps:

01 - Combine strawberries and sugar. Stir and let macerate for 20 minutes. Keep at room temperature or refrigerate.
02 - Whisk together flour, sugar, salt, and baking powder in a large bowl.
03 - Add chopped cold butter to the flour mixture. Use a pastry cutter to blend until crumbly with pieces of butter the size of peas.
04 - Whisk cold buttermilk with the egg in a small bowl. Add to the flour mixture and mix until a shaggy dough forms.
05 - Turn the dough onto a floured surface and knead briefly, adding cold buttermilk or water if too dry. Roll into a 9×13-inch rectangle, fold several times, and pat to 1 and 1/4 inches thick.
06 - Use a floured 2 and 1/2-inch biscuit cutter to cut dough without twisting. Reroll scraps to cut additional shortcakes.
07 - Place shortcakes in a buttered or greased 9×9-inch baking pan, spaced snugly. Freeze for 20 minutes. Meanwhile, preheat the oven to 425°F.
08 - Brush tops with buttermilk or cream and sprinkle with sugar. Bake for 18-22 minutes until golden brown and firm. Cover with foil if tops brown too quickly.
09 - Combine heavy cream, powdered sugar, and vanilla. Beat on high speed for 2-5 minutes until peaks form. Refrigerate until ready to use.
10 - Slice shortcakes in half. Layer strawberries and whipped cream between halves and over the top. Serve immediately.

# Notes & Tips:

01 - Freezing the prepared shortcake dough before baking enhances flaky layers.
02 - For cheater buttermilk, mix 1 teaspoon lemon juice or vinegar with cream or milk and let sit 5 minutes.

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