The Best Strawberry Shortcake You'll Ever Eat
There is really nothing better than a flaky and tender biscuit topped with velvety whipped cream and perfectly ripe strawberries to make the most decadent summertime dessert.
Tasty Team
88% would make again
Total Time
1 hr
1 hr
Prep Time
30 minutes
30 min
Cook Time
25 minutes
25 min
Total Time
1 hr
1 hr
Prep Time
30 minutes
30 min
Cook Time
25 minutes
25 min
Ingredients
for 6 servings
Chantilly Cream
- 1 ½ cups heavy cream (360 g)
- 2 tablespoons loose-leaf Rooibos tea
- 3 tablespoons powdered sugar
Strawberries
- 1 lb strawberry (425 g)
- ¼ cup granulated sugar (50 g)
- ½ teaspoon ground sumac
- ⅛ teaspoon kosher salt
Biscuits
- 3 cups all purpose flour (386 g)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 ½ sticks unsalted european-style butter, frozen
- 1 ¼ cups buttermilk (300 g)
- ¼ cup heavy cream (60 mL)
- ¼ cup turbinado sugar (50 g)
- ¼ cup honey (85 g)
Nutrition Info
- Calories 527
- Fat 19g
- Carbs 84g
- Fiber 20g
- Sugar 27g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
- While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
- Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
- In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
- Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
- Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
- Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
- Preheat the oven to 375°F (190°C).
- Transfer the dough rectangle to a cutting board. Use a large chef’s knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
- Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
- Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
- Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
- When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
- Enjoy!
- RECIPE BY: Codii Lopez
- Chef’s Note: The biscuits are best eaten the same day they are baked. If you don’t think you will consume them all in one day, you can cut the dough and bake as many as you’d like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.
- All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
