Classic Strawberry Shortcake

Tender, lightly sweet biscuit shortcakes with crisp golden tops hold juicy lemon-scented strawberries and softly whipped vanilla cream.

75 min

6 shortcakes

A golden biscuit shortcake is layered with glossy strawberries, ruby juice, vanilla whipped cream, and fine lemon zest.

Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar, divided

1 tbsp baking powder

1/2 tsp kosher salt

6 tbsp cold unsalted butter, cubed

3/4 cup cold whole milk, plus 1 tbsp for brushing

1 1/2 lb strawberries, hulled and sliced

1 tsp finely grated lemon zest

1 cup cold heavy cream

1 tsp vanilla extract

Equipment

Rimmed baking sheet · Parchment paper · Large mixing bowl · Pastry blender · Electric mixer · Serrated knife

Keep berries bright

Macerate only until the strawberries turn glossy and release juice; a longer rest makes them overly soft.

Assemble at the table

Serve the warm biscuit components promptly after splitting so the strawberry juice does not soften the crisp tops.

Start the berries

01. Heat the oven to 425 F and line the baking sheet so the shaped biscuits can go straight in.

02. Toss strawberries with 2 tbsp sugar and lemon zest, then stand 30 minutes. The sugar draws out flavorful juice while the brief rest protects their shape.

Make the biscuits

03. Whisk flour, remaining sugar, baking powder, and salt until evenly combined.

04. Cut the cold butter into the dry ingredients, leaving visible small pieces that will create tender layers.

05. Stir in 3/4 cup milk only until shaggy, then pat and cut 6 wedges; avoid kneading, which makes shortcakes tough.

Bake and finish

06. Brush the wedges with milk and bake at 425 F for 15 minutes, until the tops are crisp and deep golden.

07. Whip cream with vanilla and the remaining 2 tbsp sugar to soft peaks for a light topping.

08. Split warm shortcakes, then layer with the berries, their juice, and cream so the interiors absorb flavor while the tops stay crisp.