Print

Old Fashioned Strawberry Shortcake

Classic strawberry shortcake biscuit with juicy berries and whipped cream
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic summer dessert featuring tender, barely sweet biscuits and juicy macerated strawberries. This version uses a touch of honey and optional whole-grain flour for a wholesome twist. It is simple, homey comfort food perfect for sharing.

Ingredients

Scale
  • For the Shortcake Biscuits:
  • 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup whole wheat pastry flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup cold unsalted butter, cubed
  • 1 large egg
  • 1/2 cup cold buttermilk, plus more if needed
  • 2 tablespoons honey or granulated sugar
  • 1 teaspoon pure vanilla extract
  • Coarse sugar, for sprinkling (optional)
  • For the Macerated Strawberries:
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 2-3 tablespoons granulated sugar or honey
  • 1 teaspoon fresh lemon juice or balsamic vinegar
  • For Serving:
  • Lightly sweetened whipped cream

Instructions

  1. Macerate the strawberries. In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit at room temperature for at least 30 minutes.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Make the biscuit dough. In a large bowl, whisk together flour(s), baking powder, baking soda, and salt.
  4. Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining.
  5. In a separate bowl, whisk together the cold buttermilk, egg, honey, and vanilla.
  6. Create a well in the dry ingredients and pour in the wet mixture. Stir with a fork or spatula until a shaggy dough just comes together. Do not overmix. Add a tablespoon more buttermilk if too dry.
  7. Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
  8. Using a floured 3-inch round cutter, cut out biscuits, pressing straight down without twisting. Re-roll scraps once.
  9. Place biscuits on the prepared sheet. Brush tops with a little buttermilk and sprinkle with coarse sugar if using.
  10. Bake for 12-15 minutes, until golden brown and puffed. Let cool slightly on a wire rack.
  11. Assemble. Split a warm biscuit in half. Place the bottom on a plate, spoon strawberries and their syrup over it, top with whipped cream, and crown with the biscuit top. Add more cream and berries. Serve immediately.

Notes

For best results, use cold butter and do not overwork the dough. Assemble shortcakes just before serving to prevent sogginess. No buttermilk? Stir 1/2 tbsp lemon juice into 1/2 cup milk and let sit 5 minutes. Biscuits can be frozen after baking.

Nutrition

Find it online: https://www.stacksipsnack.com/old-fashioned-strawberry-shortcake/