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Moist Classic Strawberry Shortcake

Moist Classic Strawberry Shortcake

A classic strawberry shortcake made the right way: ultra-tender sour cream biscuits layered with juicy macerated strawberries and billowy vanilla whipped cream. Moist, balanced, and perfect for peak strawberry season.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 shortcakes
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh strawberries, sliced
  • 1/3 cup granulated sugar (for strawberries)
  • 1 tsp lemon juice
  • 2 1/2 cups cake flour
  • 1/4 cup granulated sugar (for biscuits)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, frozen and cubed
  • 1/2 cup full-fat sour cream
  • 1/3 cup heavy cream (for dough)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream (for brushing)
  • 1 tbsp coarse sugar
  • 1 1/2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract (for whipped cream)

Equipment

  • mixing bowls
  • pastry cutter or box grater
  • baking sheet
  • biscuit cutter
  • electric mixer or whisk

Method
 

  1. Toss sliced strawberries with granulated sugar and lemon juice. Let sit at room temperature for at least 30 minutes, stirring occasionally, until juicy and syrupy.
  2. Preheat oven to 425°F (220°C). Whisk cake flour, sugar, baking powder, baking soda, and salt. Cut in frozen butter until mixture resembles coarse crumbs with pea-sized pieces.
  3. Stir sour cream, heavy cream, and vanilla together. Add to flour mixture and gently mix just until dough comes together with some flour streaks remaining.
  4. Turn dough onto floured surface, pat into a 1-inch thick rectangle, fold twice, and pat again. Cut biscuits with a sharp cutter without twisting.
  5. Place biscuits on baking sheet, brush tops with cream, and sprinkle with coarse sugar. Bake 13–15 minutes until tall and golden.
  6. Beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Do not overwhip.
  7. Split warm biscuits with a fork. Layer bottom halves with strawberries and syrup, add whipped cream, top with biscuit lids, and finish with more berries and cream.

Notes

For best results, assemble while biscuits are still slightly warm so they absorb the strawberry syrup without becoming soggy.