Southern-Style Strawberry Shortcake: A Sweet and Buttery Classic

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Southern-Style Strawberry Shortcake

Yield: 4

Author: Jennifer Cartier

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

When it comes to dessert, few things are as comforting and nostalgic as Southern-style strawberry shortcake. This version features homemade fluffy, buttery biscuits instead of sponge cake, topped with sweet, macerated strawberries and finished with a cloud of freshly whipped cream. It's simple, indulgent, and the ultimate treat to celebrate summer's freshest strawberries. Here's how to make this classic dessert with a Southern twist:

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Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 3/4 cup buttermilk (or whole milk, if you don’t have buttermilk)
• 1 teaspoon vanilla extract
• 2 tablespoons of coarse sugar

For the Strawberries

• 1 1/2 pounds fresh strawberries (about 4 cups), hulled and sliced
• 1/4 cup granulated sugar (adjust based on the sweetness of strawberries)
• 1 teaspoon lemon juice (optional, for extra brightness)

For the Whipped Cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

• Good quality vanilla ice cream

Instructions

Prepare the Strawberries

1. Start by washing and hulling the strawberries (remove the green tops) and slicing them into thin pieces. Place the sliced strawberries in a bowl.
2. Sprinkle the strawberries with 1/4 cup granulated sugar and gently toss to coat. This will draw out the natural juices from the strawberries, creating a sweet syrup.
3. Set the strawberries aside and let them macerate for at least 30 minutes at room temperature, or up to an hour, to allow the juices to develop. If you want extra brightness, squeeze in a little lemon juice.

Make the Biscuits

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized pieces of butter remaining.
4. Tip: The colder the butter, the flakier your biscuits will be, so don't skip this step!
5. Pour in the buttermilk and vanilla extract, stirring until just combined. Be careful not to overwork the dough—this will ensure your biscuits are light and tender.
6. Turn the dough out onto a lightly floured surface and gently fold it over a few times to bring it together. Pat the dough into a 1-inch thick rectangle.
7. Using a round biscuit cutter (about 2 1/2 inches in diameter), cut out the biscuits and place them on the prepared baking sheet. Press the cutter straight down without twisting to keep the edges from sealing.
8. Brush the tops of the biscuits with a little buttermilk or melted butter for a golden finish sprinkle with coarse sugar.
9. Bake the biscuits for 12-15 minutes, or until they are golden brown on top. Remove from the oven and let them cool slightly before serving.

Make the Whipped Cream

1. In a chilled mixing bowl (or using a stand mixer with a whisk attachment), pour in the heavy cream and beat on medium-high speed until soft peaks form.
2. Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overbeat, or you'll end up with butter!
3. Taste the whipped cream and adjust sweetness if needed by adding a little more powdered sugar.

Assemble the Strawberry Shortcakes

1. To assemble, slice the biscuits in half horizontally.
2. Spoon a generous amount of macerated strawberries and their juices onto the bottom half of each biscuit.
3. Add a scoop of vanilla ice cream between two halves of the biscuits
4. Top with a dollop of whipped cream and place the top half of the biscuit on top.
5. Serve immediately, or refrigerate the components separately until ready to serve.
6. Top with more of the macerated strawberries

Optional Garnishes

1. For extra flair, garnish the strawberry shortcakes with a sprig of mint or a few more fresh strawberry slices. You can also drizzle a bit of the strawberry syrup over the top for added sweetness and colour.
2. For a festive touch, serve the shortcakes on a beautiful cake stand and garnish with more fresh strawberries or even some crushed pistachios or toasted almonds for added texture.

Notes

Tips for the Perfect Strawberry Shortcake:

• Freshness Matters: Use the best, ripest strawberries you can find. Local, in-season strawberries will make a world of difference in flavour and sweetness.
• Chill Your Butter: The key to flaky biscuits is cold butter. Don’t let the butter get too soft before incorporating it into the dough.
• Don’t Overmix the Dough: Biscuit dough should be mixed just enough to bring it together. Overmixing can result in tough biscuits.
• Customize the Biscuits: If you like, you can add a little lemon zest or orange zest to the biscuit dough for an added citrusy flavour that complements the strawberries beautifully.

Nutrition Facts

Calories

869

Fat

49 g

Sat. Fat

30 g

Carbs

99 g

Fiber

5 g

Net carbs

93 g

Sugar

45 g

Protein

12 g

Sodium

4180 mg

Cholesterol

140 mg

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