Description
This easy strawberry shortcake recipe features tender homemade biscuits topped with juicy sugared strawberries and fluffy Greek yogurt whipped cream. Perfectly balanced sweetness and fresh flavors make it a classic dessert ideal for spring and summer gatherings, ready in just 35 minutes for 8 servings.
Ingredients
Scale
Shortcakes
- 1 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons unsalted butter (very cold and cut into cubes)
- ½ cup buttermilk
- 3 tablespoons whipping cream
- 1 tablespoon Turbinado sugar
Strawberries
- 3 cups sliced strawberries
- 2 tablespoons superfine sugar
Greek Yogurt Whipped Cream
- Powdered sugar (quantity not specified, estimate 2 tablespoons)
- Greek yogurt (quantity not specified, estimate 1 cup)
- Vanilla extract (quantity not specified, estimate 1 teaspoon)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside for later use to bake the shortcakes.
- Mix dry ingredients: In a food processor bowl, combine flour, baking powder, salt, and sugar by pulsing a few times to mix well.
- Cut in butter: Add the cold, cubed butter to the flour mixture and pulse a few times until the butter is cut into the flour, resembling coarse crumbs.
- Form dough: Transfer the mixture into a bowl and stir in the buttermilk until just combined, being careful not to overmix to keep the shortcakes tender.
- Shape dough: On a floured surface, pat the dough into a rectangle about 3/4 inch thick to prepare for cutting.
- Cut biscuits: Use a 2-inch biscuit cutter or glass to cut out biscuits. Place biscuits on the prepared baking sheet and reshape and cut remaining dough to maximize yield.
- Top biscuits: Brush the tops with whipping cream and sprinkle with Turbinado sugar to give a golden and slightly crunchy finish.
- Bake shortcakes: Bake in the preheated oven for 12 minutes or until the shortcakes are lightly browned. Remove and cool on wire racks.
- Prepare strawberries: In a bowl, combine sliced strawberries with superfine sugar and let sit to macerate until ready to assemble.
- Make whipped cream: Beat together powdered sugar, Greek yogurt, and vanilla extract until stiff peaks form, creating a tangy whipped cream.
- Assemble shortcakes: Slice each cooled shortcake in half horizontally.
- Add toppings: Spoon a dollop of Greek yogurt whipped cream and a generous amount of the sugared strawberries onto the bottom half of each shortcake.
- Finish and serve: Top with the other half of the shortcake and spoon more whipped cream on top if desired. Serve immediately for best flavor and texture.
Notes
- For best results, use very cold butter to ensure flaky shortcakes.
- Allow strawberries to macerate to bring out their natural sweetness and juices.
- The Greek yogurt whipped cream adds a tangy twist and reduces overall sweetness.
- Use fresh, ripe strawberries for optimal flavor.
- Shortcakes are best served the same day they are made to maintain freshness and texture.
