Strawberry Shortcake
American strawberry shortcake isn't sponge cake at all — it's built on a tender, buttery biscuit, split and layered with strawberries that have been macerated in sugar until juicy, and finished with billows of fresh whipped cream. It's one of the country's oldest and most enduring warm-weather desserts.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) sugar, plus more for the strawberries
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) cold butter, cubed
- 3/4 cup (180ml) heavy cream, plus more for brushing
- 1 large egg
- 2 pounds strawberries, hulled and sliced
- 1 1/2 cups (360ml) heavy cream, whipped with 2 tbsp sugar, for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder, and salt together. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Whisk the cream and egg together, then stir into the flour mixture just until a shaggy dough forms.
- Pat the dough into a 1-inch-thick round on a floured surface and cut into 8 rounds. Brush the tops with cream.
- Bake for 13-15 minutes, until golden. Cool on a rack.
- Toss the sliced strawberries with 2-3 tablespoons of sugar and let sit for 20 minutes to release their juices. Split the shortcakes, fill with strawberries and whipped cream.
Tips
- Keep the butter and cream cold right up until they go in the oven — that's what makes the biscuits flaky and tall.
- Don't overwork the dough; a few visible butter streaks are fine and actually help with flakiness.
- Assemble just before serving so the biscuits don't turn soggy from the strawberry juice.
Frequently Asked Questions
Can I use sponge cake instead of biscuits?
Some regional versions do use sponge cake, but the classic American version is built on a buttery biscuit base.
Can I make the biscuits ahead?
Bake them a few hours ahead and store at room temperature, but assemble with the strawberries and cream just before serving.
