About this recipe

A timeless American dessert featuring tender, buttery biscuit-style shortcakes piled high with sweet macerated strawberries and billowy whipped cream. This from-scratch recipe is approachable for any home baker — the biscuits are flaky and golden, the berries are juicy and bright, and the whole thing comes together in under an hour. Perfect for summer gatherings, Sunday dinners, or any time you want to impress without the stress.

Instructions

1. 1

   Combine the sliced strawberries, granulated sugar, and lemon juice in a large mixing bowl. Toss well to coat. Let sit at room temperature for at least 20 minutes, stirring once or twice, until the berries release their juices and a light syrup forms. The longer they sit, the more flavorful and saucy they become.

2. 2

   Preheat your oven to ![425°F]. Line a baking sheet with parchment paper. Freeze your butter now if you haven't already — you want it solid so it's easy to grate.

3. 3

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until combined.

4. 4

   Working quickly, grate the frozen butter directly into the flour mixture using the large holes of a grater. Toss the grated butter into the flour with your fingertips until it's evenly distributed and the mixture resembles coarse, pea-sized crumbs. Keep everything as cold as possible.

5. 5

   In a small mixing bowl or measuring cups, stir together the cold heavy cream, sour cream, and pure vanilla extract. Pour the cream mixture into the flour mixture and stir gently with a spatula just until a shaggy dough comes together — do not overmix. A few dry streaks are fine.

6. 6

   Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, then pat it back out to 1 inch thick. This creates flaky layers. Use a floured 2½-inch round biscuit cutter to cut out rounds, pressing straight down without twisting. Re-pat scraps once to cut additional rounds. You should get about 6 shortcakes.

7. 7

   Place the shortcakes on the prepared baking sheet, about 1 inch apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle generously with turbinado sugar if using.

8. 8

   Bake for 15–18 minutes, until the shortcakes are golden brown on top and a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for at least 10 minutes before assembling.

9. 9

   While the shortcakes bake, make the whipped cream. In a large chilled mixing bowl, combine the cold heavy cream, powdered sugar, and pure vanilla extract. Beat with a hand mixer on ^[medium-high speed] until soft, billowy peaks form, about 2–3 minutes. Don't over-whip — you want it lush and spoonable, not stiff. Refrigerate until ready to serve.

10. 10

    Using a serrated knife, split each shortcake in half horizontally. Place the bottom half on a plate, cut side up. Spoon a generous amount of macerated strawberries and their juices over the bottom. Add a big dollop of whipped cream, then set the top half of the shortcake on at a slight angle. Finish with more strawberries and another spoonful of whipped cream. Serve immediately.