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Bakery Style Strawberry Shortcake

Tall flaky biscuit with macerated strawberries and vanilla whipped cream, bakery style shortcake.
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This dessert features tall, flaky biscuits layered with juicy macerated strawberries and fresh whipped cream. It delivers a professional bakery-quality experience using simple, staple ingredients. It’s a fast, celebratory treat that tastes like a summer memory.

Ingredients

Scale
  • For the Sweet Biscuits:
  • 2 cups all-purpose flour, plus more for dusting
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2/3 cup cold heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Coarse sugar, for sprinkling
  • For the Macerated Strawberries:
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • For the Whipped Cream:
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Macerate the strawberries: Combine sliced strawberries, 1/4 cup sugar, and lemon juice in a bowl. Toss gently and let sit at room temperature for about 30 minutes to create a syrupy sauce.
  2. Make the biscuit dough: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt.
  3. Add cold, cubed butter to the flour mixture. Use a pastry cutter or forks to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. In a small bowl, whisk together 2/3 cup cold cream, egg, and vanilla. Pour into the flour mixture and stir with a fork just until a shaggy dough forms.
  5. Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold in half, then pat out again to 1-inch thickness.
  6. Use a 3-inch round cutter to stamp out biscuits, pressing straight down without twisting. Re-pat scraps and cut once more. Place biscuits on the prepared sheet.
  7. Brush biscuit tops with a little heavy cream and sprinkle generously with coarse sugar. Bake for 13-15 minutes until golden brown and puffed. Let cool slightly on a wire rack.
  8. Whip the cream: While biscuits cool, beat the cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
  9. Assemble: Split a warm biscuit in half. Spoon macerated strawberries and their juices over the bottom half. Top with a dollop of whipped cream, then place the biscuit top. Add more cream and berries on top. Serve immediately.

Notes

Use cold butter and handle the dough minimally for flaky biscuits. Assemble just before serving to prevent sogginess. Biscuits can be frozen for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Find it online: https://harmonymeal.com/bakery-style-strawberry-shortcake/