These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter. This simple dessert is best made at the height of strawberry season, using the juiciest, sweetest strawberries you can find. Looking for more shortcake inspiration? See a slideshow of twists on this classic version, from chocolate biscuits to roasted berries.
Watch a video of Fine Cooking‘s Homegrown/Homemade team making this strawberry shortcake recipe.
Transfer the dough to a lightly floured surface and roll it into a 3/4 -inch-thick disk. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising). Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6.
Lightly brush the biscuit tops with cream (about 1 Tbs.) and sprinkle with the remaining 1 Tbs. sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes. Let the biscuits cool slightly while you whip the cream.
Make Ahead Tips
The biscuits can be baked 10 to 12 hours ahead and reheated in a 350°F oven before serving. The strawberries can be macerated up to 2 hours ahead. The cream can be whipped up to 2 hours ahead and refrigerated, covered. If necessary, lightly rewhip before using.
I am always interested that recipes say not to handle the dough too much and then have you cut out circles, which means you have to handle the scraps and roll them out again. Why not just cut your dough into squares so that you are only handling the dough once? I assure you people don’t care about the shape.
Found this in the summer 2015 FC issue, and it quickly became one of my most frequently baked recipes. I make it a couple of times every summer when strawberries are at their peak. I make the biscuits year round as they are fantastic on their own or spread with a little jam.
I am not an experienced biscuit maker so I had some trepidation when I chose this recipe but I had 2 quarts of sweet in-season berries and got both inspired and brave to try this. As others have written, it was not difficult, the flavor was amazing and not too sweet, and I loved the crumb which added to the success of the whole shortcake.
Mine took 14 minutes to reach golden brown. The did not rise a lot but the height I got was still fine for slicing in half, and the interiors were very tender without being dough-y. I think I've found a new classic for my dessert repertoire (and hope for leftovers for breakfast the next day). Outstanding!
Very nice simple short cake. Scone like in texture (which is to my liking), slightly sweet, but not so much. I grew up using Bisquick for short cakes and then topping with CoolWhip. (I know, two thumbs down.) This is such a tastier way to have a very satisfying dessert. However, I find that your short cake is as good as the berries you use and even more important to have the best whipping cream. My go to in Strauss. I dare you to use it and not immediately taste the difference. I usually use strawberries, but next time will use blueberry sauce. Can't wait.
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