Strawberry Shortcake



Bryan Gardner



Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.


Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, sugar, baking powder, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Add 1 cup heavy cream and stir with a fork just until dough starts to come together but is still crumbly.


Turn out dough onto a lightly floured surface and pat into a 6-inch square, about 1 inch thick. With a 2 1/2-inch round cutter dipped in flour, cut four biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a rectangle; cut out two more biscuits. Whisk egg and remaining 1 tablespoon cream, then brush egg wash over tops of dough rounds.


Bake until tops are golden brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.


When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around each plate.


  • 2 pints fresh strawberries, rinsed and hulled
  • Juice of 1 lemon
  • 1/4 cup sugar
  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup plus 1 tablespoon heavy cream
  • 1 large eggs
  • 1/2 cup cold heavy cream

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