Strawberry shortcake is the quintessential summer dessert. Is there anything more delicious that shortbread cake sandwiched with whipped cream and strawberries? It’s a simple dessert to create, but there are so many variations. Today I’m sharing the classic version. Nothing fancy. No strawberry purees or compotes and easy to make biscuits. This recipe is an adaptation of recipes from Nigella Lawson, Cooks Illustrated, and Two peas and their pod.

The Ingredients

• Flour - all purpose, weigh for the most accurate measurement

• Baking Powder - this is needed to make the biscuits rise, make sure it’s fresh.

• Sugar - cane sugar

• Butter - unsalted, cold or frozen, grated so you can easily incorporate into the dry ingredients

• Egg - large size, beaten plus an egg white for the egg wash on the biscuits

• Cream - both heavy and regular cream are used in this recipe

• Confectioners Sugar - powdered sugar for the whipped cream

• Strawberries - fresh and in season is best

Step by Step Instructions

Biscuits:

1. Preheat the oven to 425F / 220C.

2. Combine Flour, salt, baking powder and 3 tablespoons sugar in a bowl

3. Grate butter and add to dry ingredients, using your hands to mix the butter with the flour.

4. Whisk the egg into the single cream.

5. Using a fork to combine, slowly add the egg/cream mixture. Combing well before adding more so the it comes together like a dough. You may not need all the egg mixture so make sure you go slow and combine well.

6. Place the dough on a floured surface and roll to a thickness of about 1 inch (2 cm).

7. Using a circle/biscuit cutter, cut as many rounds as you can. Then re-roll dough and cut any remaining - you should get 8 total.

8. Place the biscuits on a baking sheet about an inch apart, brush the tops with egg white, dust with remaining sugar.

   • Note: If you aren’t ready to bake just yet, you can cover and refrigerate at this point for us to 2 hours

9. Bake 10- 15 minutes until golden brown

10. Cool on wire rack.

Strawberries:

1. Remove stems and quarter or half strawberries (depending on size)

2. Place strawberries in a bowl and sprinkle with sugar and stir well so all are coated

   • Note: depending on how sweet your strawberries are, adjust the sugar amount

3. Let strawberries sit to develop a juice

Whipped Cream:

1. Combine COLD heavy cream (double or whipping) in a bowl with powdered sugar

2. Using stand or hand mixer, whip cream until stiff peaks are formed

Assembling the Shortcake

1. Cut the biscuits in half with sharp knife horizontally

2. Top the bottom biscuit with a spoonful of the strawberry mixture

3. Add a dollop of whipped cream

4. Place the top of the biscuit on the cream

5. Add another dollop of whipped cream on top

6. Garnish with a strawberry and enjoy

Tips and Tricks

• Weighing all ingredients will give you the best results

• Try to use in season, fresh strawberries

• Ensure butter and cream are COLD - this is essential for the biscuits to turn out

• Don’t overwork the dough or let it get too warm. If needed, refrigerate before cutting into biscuits

• If you want to make more of a crumble, break apart the biscuits in to a dish, top with strawberries and whipped cream

Recipe Card:

If you try this recipe, let me know what you think!