Strawberry Shortcake

A sweet buttermilk biscuit topped with fresh strawberries and whipped cream is the perfect strawberry shortcake.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 544kcal

Preheat oven to 375 degrees
Slice strawberries and sprinkle with 3 Tbsp sugar. Allow to rest for 15-20 minutes

In a food processor, pulse together flour, 3 Tbsp of brown sugar, baking powder and salt.
Cut butter into pieces and add into food processor.
Pulse until it forms a coarse cornmeal like texture.
Put flour mixture into a bowl and add in cream and egg that have been mixed together.
Stir together with a spatula until a large clump forms.
Turn out onto a lightly floured counter and knead just until the dough comes together - about 30 seconds.
Pat the dough into a 9 x 6 inch rectangle, 1 inch thick.
Using a 2 3/4 inch biscuit cutter cut out shortcakes - 6-8 of them.
Place on a parchment covered baking sheet and brush with egg white and sprinkle with remaining 2 Tbsp brown sugar.
Bake for 14-15 minutes or until golden brown.

Whip together the cream, sour cream, sugar and pinch of salt until whipped and cream forms soft peaks.
Cut short cakes in half and layer with whipped cream mixture and sliced strawberries

Use whipping cream in your shortcake. Not half and half, not milk, use cream! I use the heavy whipping cream.

Handle the dough as little as possible. Overworking the dough can create a tough shortcake. I use a food processor to combine my dry ingredients and butter but you can also do it by hand using a pastry blender. Stir in the wet ingredients by hand.