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Creamy Strawberry Shortcake

Creamy strawberry shortcake with fluffy biscuit, juicy berries, and whipped cream frosting.
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This dessert features tender buttermilk biscuits, juicy macerated strawberries, and a luscious cream cheese whipped topping. Every component can be made ahead for easy assembly, resulting in a comforting and indulgent treat perfect for any occasion.

Ingredients

Scale
  • For the Shortcake Biscuits:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2/3 cup cold heavy cream, plus more for brushing
  • 1 large egg
  • For the Macerated Strawberries:
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract or the zest of one lemon
  • For the Creamy Whipped Topping:
  • 1 1/2 cups cold heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounces full-fat cream cheese, softened

Instructions

  1. Macerate the strawberries by combining sliced strawberries, sugar, and vanilla or lemon zest in a bowl. Toss gently and let sit at room temperature for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). For the biscuits, whisk flour, sugar, baking powder, and salt in a large bowl.
  3. Cut the cold, cubed butter into the flour mixture using a pastry cutter or forks until it resembles coarse crumbs with pea-sized butter pieces.
  4. In a separate bowl, whisk the cold cream and egg together. Pour into the dry ingredients and stir with a fork just until a shaggy dough forms.
  5. Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle. Use a floured 3-inch cutter to cut biscuits, pressing straight down without twisting.
  6. Place biscuits on a parchment-lined baking sheet, brush tops with cream, and optionally sprinkle with sugar. Bake for 13-15 minutes until golden. Cool completely on a wire rack.
  7. For the topping, beat softened cream cheese with powdered sugar and vanilla until smooth. With mixer running, slowly pour in cold heavy cream and whip to medium-stiff peaks.
  8. To assemble, split a cooled biscuit. Spoon strawberries and syrup over the bottom half, top with a dollop of creamy whipped topping, and cover with the biscuit top.

Notes

All components can be made a day ahead and stored separately. Keep butter and cream cold for flaky biscuits and stable whipped cream. Do not overwork the biscuit dough. Assemble just before serving to prevent sogginess.

Nutrition

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