Print

Ina Garten Strawberry Shortcakes

Ina Garten Strawberry Shortcakes
Print Recipe

Fluffy, buttermilk biscuits are split and filled with juicy macerated strawberries and lightly sweetened whipped cream. This classic American dessert is a celebration of summer’s best berries, with tender, buttery biscuits and cream that balance the bright strawberry flavor.

Ingredients

Scale
  • For the Biscuits:
  • 1 1/3 cups (166g) all-purpose flour
  • 2 tablespoons plus 2 teaspoons (33g) granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup (75g) cold unsalted butter, cut into small cubes (5 tablespoons plus 1 teaspoon)
  • 1/2 cup (120ml) cold buttermilk, plus extra for brushing
  • 1 tablespoon coarse sanding sugar or turbinado sugar, for topping
  • For the Strawberries:
  • 2 pints (about 600g) fresh strawberries, hulled and sliced 1/4-inch thick
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • For the Whipped Cream:
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
  2. In a medium bowl, whisk together the all-purpose flour, 2 tablespoons plus 2 teaspoons granulated sugar, baking powder, and kosher salt. Whisking aerates the flour and evenly distributes the leavening.
  3. Add the cold butter cubes to the flour mixture. Use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Do not overwork; visible butter bits are essential for flaky biscuits.
  4. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together; it will look shaggy. Overmixing develops gluten and results in tough biscuits.
  5. Turn the dough out onto a lightly floured surface. Gently knead 4 to 5 times until it coheres into a rough ball. Pat into a 3/4-inch thick rectangle. Use a floured 3-inch round biscuit cutter to cut out 4 biscuits, pressing straight down without twisting. Gather scraps, re-roll once, and cut additional biscuits if needed. Place biscuits on the prepared baking sheet, spacing 2 inches apart.
  6. Brush the tops of the biscuits with a little buttermilk, then sprinkle evenly with the coarse sanding sugar. This creates a crisp, golden crust. Bake for 12 to 14 minutes, until the biscuits are puffed and golden brown. Transfer to a wire rack to cool slightly while you prepare the strawberries and cream.
  7. While the biscuits bake, prepare the strawberries: In a medium bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Stir gently to coat, then let sit at room temperature for at least 15 minutes, stirring occasionally, until the berries release their juices. Stir in the vanilla extract.
  8. In a chilled mixing bowl, combine the heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Beat with a hand mixer or whisk on medium-high speed until soft peaks form — when the cream holds its shape but droops slightly at the peaks. Be careful not to overwhip, or the cream will become grainy and stiff.
  9. To assemble, split each warm biscuit horizontally with a serrated knife. Place the bottom half on a serving plate. Spoon a generous amount of the macerated strawberries and their juices over the biscuit base. Add a large dollop of whipped cream, then cap with the biscuit top, slightly offset to show the filling. Serve immediately.

Notes

Store leftover unassembled biscuits in an airtight container at room temperature for up to 2 days. Keep macerated strawberries refrigerated for up to 3 days; whipped cream is best used within a few hours but can be refrigerated for up to 4 hours. To reheat biscuits, warm in a 350°F oven for 5 minutes. Assemble just before serving to prevent the biscuits from becoming soggy. For a twist, add 1 teaspoon grated lemon zest to the strawberry mixture.

Nutrition

Keywords: strawberry shortcakes, Ina Garten shortcake, buttermilk biscuits, fresh strawberries, whipped cream, summer dessert, easy shortcake recipe, classic American dessert, homemade shortcake, berry dessert

Find it online: https://inagartendishes.com/ina-garten-strawberry-shortcakes-2/