Print

Strawberry Shortcake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic summer dessert with tender, flaky biscuits, juicy macerated strawberries, and a rich mascarpone whipped cream. This homemade shortcake is perfect for gatherings or a sweet indulgence!

Ingredients

Scale

  1. For the Biscuits:

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 3 tablespoons sugar
    • 1 lemon, zested
    • 1/2 teaspoon salt
    • 4 tablespoons cold unsalted butter, grated
    • 3/4 cup buttermilk
    • 1 egg yolk + 2 teaspoons water (for egg wash)
    • Raw sugar, for sprinkling

    For the Strawberries:

    • 1 1/2 pints fresh strawberries, sliced
    • 1/3 cup granulated sugar
    • 1 lemon, juiced

    For the Whipped Cream:

    1. 1 cup mascarpone cheese
    2. 1 1/2 cups heavy cream
    3. 1/3 cup maple syrup
    4. 1 teaspoon vanilla extract
    5. A pinch of salt

Instructions

  • Preheat & Prep:
    Preheat oven to 425°F. Line a baking sheet with parchment paper.

  • Make the Biscuits:
    In a bowl, whisk together flour, baking powder, sugar, lemon zest, and salt.
    Add grated butter and mix until crumbly. Slowly drizzle in buttermilk and mix with a spoon until a dough forms.
    Turn dough onto a floured surface, roll into a rectangle, and fold into thirds to create flaky layers. Repeat rolling and folding once more, then rest for 30 minutes.
    Roll dough into a rectangle and cut into 8 pieces. Place biscuits on the baking sheet, touching each other.
    Brush with extra buttermilk and sprinkle with raw sugar.
    Bake for 12-15 minutes, until golden brown. Let cool.

  • Macerate the Strawberries:
    In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit while preparing the whipped cream.

  • Make the Whipped Cream:
    In a stand mixer, beat mascarpone, heavy cream, maple syrup, vanilla, and salt until soft peaks form.

 

  • Assemble the Shortcakes:
    Split each biscuit in half.
    Layer with mascarpone whipped cream and macerated strawberries.
    Top with the other biscuit half and more whipped cream. Serve immediately.

Notes

  • You can make the biscuits ahead of time and store them in an airtight container for up to 2 days.

 

  • The macerated strawberries can be prepared ahead of time as well. Just let them sit for at least 30 minutes to get the most flavorful juice.

Nutrition

Find it online: https://grandmarecipesflash.com/strawberry-shortcake/