Description
This classic strawberry shortcake features fresh, juicy strawberries mixed with an optional hint of basil, tender homemade lemon zest biscuits, and fluffy vanilla whipped cream. It's an elegant and delightful dessert perfect for any occasion.
Ingredients
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- ¼ cup sliced basil (optional)
Biscuits
- 3 cups (375 g) all-purpose flour
- 2 teaspoons lemon zest
- 3 tablespoons granulated sugar
- 1½ tablespoons baking powder
- 1 teaspoon salt
- ¾ cup (1½ sticks) cold, unsalted butter, cut into small pieces
- 1½ cups heavy cream
- 1½ teaspoons vanilla extract
Whipped Cream
- 2 cups heavy cream
- ⅔ cup powdered sugar
- Seeds of 1 vanilla bean
Instructions
- Prepare the Strawberries: Combine the hulled and sliced strawberries with granulated sugar in a large bowl. Toss gently to coat all the berries evenly. Refrigerate for at least 2 hours or overnight to allow the strawberries to release juice and macerate. If using basil, stir it into the strawberries just before serving for a fresh herbal note.
- Make the Biscuit Dough: In a food processor, pulse together the flour, lemon zest, sugar, baking powder, and salt for about 30 seconds until well mixed. Add the cold butter pieces and pulse 20 to 30 seconds until the mixture resembles coarse pea-sized crumbs. Pour in the heavy cream and vanilla extract, and process for another 30 seconds until the dough just comes together. Avoid over-processing.
- Shape and Chill Biscuits: Remove the dough from the processor and divide it into 9 equal portions, roughly 3 ounces each. Gently form each portion into a biscuit about ¾ inch thick. Place the biscuits on a parchment-lined baking sheet. Chill in the refrigerator for 20 minutes to firm up the dough.
- Bake the Biscuits: Preheat the oven to 400°F (204°C). Bake the chilled biscuits for about 25 minutes or until they turn medium golden brown. Remove the biscuits from the oven and transfer them to a cooling rack to cool completely.
- Whip the Cream: In a large bowl or stand mixer, combine the heavy cream, powdered sugar, and vanilla bean seeds. Whip the mixture on medium-high speed until medium stiff peaks form, being careful not to overwhip.
- Assemble the Shortcakes: Once biscuits have cooled, slice each biscuit in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit. Place the top half over the strawberries, then finish with a large dollop of the whipped vanilla cream on top. Serve immediately for the best texture and flavor.
Notes
- Chilling the biscuit dough before baking helps produce tender and flaky biscuits.
- Using fresh basil with strawberries adds a unique herbal twist but is optional to suit your taste.
- Make sure the butter is very cold to achieve the best texture in the biscuits.
- For a dairy-free option, substitute heavy cream with coconut cream and use a milk alternative for the biscuits.
- Serve strawberry shortcake immediately after assembling to enjoy the biscuit’s texture and prevent sogginess.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American