Strawberry Shortcake with Tender Cream Biscuits

Recipe card

Strawberry Shortcake with Tender Cream Biscuits

Prep 25 minCook 17 minTotal 1 hr 12 minYield 8 shortcakes

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, measuring tools, baking tray or pan and oven

Ingredients

300 g all-purpose flour 50 g sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 115 g cold unsalted butter, cubed 180 ml cold buttermilk 500 g fresh strawberries, hulled and sliced 40 g sugar, for berries 300 ml heavy cream, cold 25 g icing sugar 1 tsp vanilla extract

Instructions

1. Macerate berries

   Toss strawberries with 40 g sugar and set aside 20 to 30 minutes until juicy.

2. Mix biscuit dough

   Heat oven to 220°C (425°F). Whisk flour, sugar, baking powder, baking soda and salt; rub in cold butter to pea-size pieces. Stir in buttermilk just until a shaggy dough forms.

3. Shape and bake

   Pat dough 2 cm thick, cut 8 rounds and place on a lined tray. Bake 14 to 17 minutes until risen and golden; cool slightly.

4. Whip cream

   Beat cold cream with icing sugar and vanilla to soft peaks.

5. Assemble

   Split biscuits, spoon berries and juice over the bases, add cream and replace tops; serve at once.

How to tell when it is ready

Split biscuits, spoon berries and juice over the bases, add cream and replace tops; serve at once.

Tips

• Toss strawberries with 40 g sugar and set aside 20 to 30 minutes until juicy.
• Heat oven to 220°C (425°F).
• Pat dough 2 cm thick, cut 8 rounds and place on a lined tray.
• Beat cold cream with icing sugar and vanilla to soft peaks.

Troubleshooting

• If biscuits are tough, mix the dough less next time.
• If cream will not whip, chill the bowl and cream thoroughly.

Substitutions

• Use plant butter and dairy-free cream for a dairy-free version.
• Use raspberries instead of strawberries.

Variations

• Add lemon zest to the biscuit dough.
• Use mixed berries with the strawberries.

Serving suggestions

• Serve warm with extra strawberries.
• Add a spoon of berry compote.
• Offer shortcakes with tea.
• Dust tops with icing sugar.

Make ahead

Measure ingredients and prepare the components in advance where practical. Store components separately: biscuits airtight up to 2 days at room temperature; berries and cream refrigerated up to 2 days. Assemble just before serving.

Storage

Store components separately: biscuits airtight up to 2 days at room temperature; berries and cream refrigerated up to 2 days. Assemble just before serving.

Food safety

Keep cream and cut berries refrigerated; do not leave assembled shortcakes out for more than 2 hours.

Frequently asked questions

Can I prepare strawberry shortcake ahead?

Bake the biscuits and prepare the berries ahead, but whip the cream and assemble the shortcakes shortly before serving.

How should I store strawberry shortcake with tender cream biscuits?

Store components separately: biscuits airtight up to 2 days at room temperature; berries and cream refrigerated up to 2 days. Assemble just before serving.

Serve warm with extra strawberries. Store components separately: biscuits airtight up to 2 days at room temperature; berries and cream refrigerated up to 2 days. Assemble just before serving.