These homemade Strawberry Shortcake recipe (Cups) uses fresh strawberries, with easy homemade shortcake layered with fluffy whipped cream to make the perfect summer dessert!
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 2 tbsp sugar
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 8 tbsp unsalted butter (cold and cubed)
- 3/4 cup buttermilk
- 3 tbsp heavy whipping cream
- sparkling or coarse sugar (for sprinkling)
First, prepare the strawberries. Add the strawberries and 1/3 cup of granulated sugar into a large bowl and stir well to fully combine. Cover with plastic wrap and refrigerate.
While the strawberries refrigerate, prepare the biscuits. Preheat the oven to 375F. In a food processor, combine the flour, granulated sugar, baking powder, baking soda, and salt and pulse until just combined. Add in the cubed butter and continue to pulse until large crumbs form. Transfer the mixture into a large bowl and pour the buttermilk on top. Fold the buttermilk into the mixture until a shaggy dough forms. Place the dough on a floured work surface and flour your hands liberally. Gently bring the dough together and then flatten into a 3/4 inch to 1inch thick rectangle. Once its reached 3/4 of an inch, fold the two sides into the center. Flatten into a 3/4 inch rectangle again then fold again. Repeat this flattening and folding process 3 more times. Cut the rectangle into 3 inch circles with a glass or a biscuit cutter, placing the cutter directly into the dough without twisting. The rectangle should yield about 12 biscuits. Place your biscuits on a baking sheet and brush with heavy whipping cream and sprinkle with sugar. Bake at 375F for about 20 minutes or until the tops of the biscuits achieve a golden brown color. Remove from oven and allow to cool.
While the biscuits cool, make the whipped cream. In a large bowl, beat the heavy cream, sugar, and vanilla on medium-high speed with a hand mixer. Beat for about 4 minutes or until soft to medium peaks form. Be careful not to over whip your whipped cream and make butter! Once the biscuits have fully cooled, slice them in half. Layer with strawberries and whipped cream. Serve immediately.
Calories: 478kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 347mg | Potassium: 112mg | Fiber: 1g | Sugar: 19g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg