American
Biscuit Strawberry Shortcake
Tender square cream biscuits split around juicy macerated strawberries and softly whipped vanilla cream, assembled only at service so the layers stay distinct and fresh.
8 servings · 35 minutes prep · 16 minutes cook
Ingredients
Macerated Strawberries
- 2 pounds ripe strawberries, hulled
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
Cream Biscuits
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup cold heavy cream
Vanilla Cream
- 1 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
Macerate the Berries
- Slice three-quarters of the strawberries and lightly crush the remainder. Toss both with the sugar and lemon juice. Refrigerate for 30 to 45 minutes.
Mix and Bake the Biscuits
- Heat the oven to 425°F. Whisk the flour, sugar, baking powder, and salt. Flatten the cold butter into pea-to-almond-size pieces.
- Stir in the cream just until shaggy. Pat into an 8-inch square, fold once like a letter, then pat into a 6-by-12-inch rectangle about 3/4 inch thick. Cut in a 2-by-4 grid to make eight 3-inch squares.
- Bake on the parchment-lined sheet until risen and golden, 14 to 16 minutes. Cool on a rack for at least 15 minutes.
Whip and Assemble
- Whip the cream, powdered sugar, and vanilla to soft peaks.
- Split each biscuit. Spoon berry juice and fruit over the bottom, add cream, replace the top at an angle, and finish with more berries and cream. Serve immediately. Refrigerate the berries and whipped cream within 2 hours of service (1 hour when the temperature is above 90°F); use the berries within 3 days and the whipped cream within 2 days, and do not store assembled shortcakes for later service.
