For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1 cup heavy cream, plus more for brushing
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1/3 cup granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
- 1 pound strawberries, hulled and sliced
- 1/4 cup packed light brown sugar
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
Instructions
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 718 |
| Total Fat | 46 g |
| Saturated Fat | 29 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 3 g |
| Sugar | 27 g |
| Protein | 8 g |
| Cholesterol | 135 mg |
| Sodium | 369 mg |
Reviews
Great recipe
Delicious!! Rolled my dough a little less than 1/2 inch and it made 10 biscuits instead. They were done in 20 minutes in the oven. I doubled the strawberry and whipped topping also.
I had to come back and re-review — my hockey pucks came out fabulous! Will make these again but use a little more liquid than called for and only bake for 20 minutes.
I have not made it, but definitely will. My recipe for scones is very similar. In it the sour cream and cream amounts are almost flpped so baking soda is also added. I know that the food processor is such an easy, but I have to dig it out. Grating frozen butter has changed my life. Mix it into flour as you go and almost don’t have to mix when you add liquid. Sorry so long
This is an awesome recipe! Easy to follow and great tasting!
Very easy and great tasting family love it
Cooking time is way too long and too hot
Test
The recipe does not say to bake exactly for 30 min. It says bake ABOUT 30 min, aka ‘approximately’. Even if it did say to bake for exactly 30 min, I would still keep checking on them because I do that with everything I bake. Ovens, pans, altitudes etc., can vary. That being said.. these turned out perfect. And wow were they delicious. Not too sweet & such a wonderful dessert on a hot summer eve. Everyone loved them! Thank you! Can’t wait to make these again!
Giving 3 because oven temp is too high or cooking is too long. I did 400 degrees, because I bake biscuits at 425, but 30 min is WAY too long. 20 minutes is much more realistic. Bakers be warned.