Easy Homemade Strawberry Shortcake

Strawberry shortcake is the perfect individual-sized summer dessert with loads of fresh strawberries, homemade whipped cream and tender biscuits!

Course Appetizer, Dessert, Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 961kcal

Wash your strawberries and set aside 6 pretty ones for garnish. Cut the tops off. Slice the strawberries into 4-5 pieces depending on how big the strawberry is.
Combine the chopped strawberries with the sugar and lemon juice and stir. Set aside while you make your biscuits.

Sift together flour, sugar, baking powder and salt
Combine your milk and lemon juice (or use buttermilk)
Grate cold butter into the dry ingredients (using a scale makes this very easy)
Toss the ingredients together to coat all the butter with the flour mixture
Make a well in the center of your dry ingredients and then add in the cold buttermilk and lemon zest. Pull the dry ingredients towards the center and then mix with your hands in the shape of a "claw" or fork until the dough forms a loose sticky ball. Do not over-mix.
Flatten the dough roughly with your hands or rolling pin to about 2" in height. Fold in half. This will be messy! Flatten dough once again.
Rotate your dough 45º and fold in half again. Repeat 5-7 times. If the dough becomes stretchy, place it in the fridge for 10 minutes to relax the gluten.
Use a 4" round biscuit cutter make your biscuits. Press striaght down and lift straight up. Do not twist.
Place the biscuits on a parchment lined sheet pan with about ¼" of space in between the biscuits and brush with milk or egg wash on top. Do not brush the sides. Sprinkle with sanding sugar for extra crunch and sweetness if desired.
Bake biscuits for 25-30 minutes or until they are golden brown on top. I use a thermometer to check the internal temperature. Biscuits are done at 205ºF-215ºF. No one likes under-baked biscuits

Place the gelatin into the water and let it absorb while you start whipping the cream.
Add your heavy whipping cream to the bowl of your stand mixer with the whisk attachment. Whisk on medium until you start to see lines appear in the surface.
Place the powdered sugar and vanilla into the whipped cream and mix on low until just combined.
Melt your gelatin in the microwave in 5 second increments until it appears clear. Add 1 teaspoon of cold heavy cream to the melted gelatin.
While mixing on low, pour in the gelatin mixture and mix until soft but firm peaks have developed. Do not over-mix or your whipped cream will look crumbly and broken.

Split your biscuits in half with a fork or knife and place the bottom onto a plate.
Scoop a healthy portion of the strawberries onto the biscuit.
Pipe the stabilized whipped cream onto the strawberries with a 1M piping tip and piping bag (or you can simply spoon it on top)
Place the other half of the biscuit on top, top with whipped cream and a strawberry, and serve!
So pretty!

You can use milk or water in place of egg wash
Use a sharp metal cutter for the best layers. Press straight down and lift straight up. Do not twist.
Grating your COLD butter directly into the flour mixture saves time and prevents the butter from melting into the flour.
Squish leftover dough together to make extra biscuits that look ugly but taste great!
Bake biscuits close together for maximum rise
You can store pre-made biscuits in the fridge for up to 24 hours before serving.