Description
Strawberry Shortcake with craggy one-bowl drop biscuits, glossy macerated strawberries, and softly whipped cream—bright, buttery, nostalgic, and weeknight-easy.
Ingredients
Biscuits
2 cups all-purpose flour
2 Tbsp cornstarch
2 tsp baking powder
¼ tsp baking soda
¼ cup granulated sugar
½ tsp fine salt
8 Tbsp cold unsalted butter, diced
¾ cup cold buttermilk, plus more as needed
2–3 Tbsp turbinado sugar, for topping
Berries & Cream
2 lb fresh strawberries, hulled & sliced
½ cup granulated sugar (adjust to taste)
3 Tbsp seedless raspberry jam
1½ cups cold heavy cream
3 Tbsp granulated sugar
Instructions
Macerate berries: Toss strawberries with ½ cup sugar and raspberry jam. Rest 10 minutes until glossy and juicy.
Heat oven: 425°F (220°C). Line a sheet pan with parchment.
Mix dry: Whisk flour, cornstarch, baking powder, baking soda, sugar, and salt.
Cut in butter: Rub/cut butter into dry mix until pea-size bits remain.
Add buttermilk: Fold in buttermilk just until a shaggy dough forms (add a splash more if too dry).
Portion: Scoop into 8 rough mounds. Sprinkle with turbinado sugar.
Bake: 15–18 minutes until golden. Cool briefly (5–10 min).
Whip cream: Beat cream to soft peaks, add 3 Tbsp sugar, beat back to soft peaks.
Assemble: Split biscuits, spoon berries + juices, dollop cream, cap, finish with more berries and cream. Serve right away.
Notes
Keep butter cold and don’t overmix for tender biscuits.
Assemble last-second so bottoms stay craggy (not soggy).
Refresh biscuits: 300°F oven for a few minutes.
- Prep Time: 22 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American