Strawberry shortcake ranks among my top five favorite desserts. Its combination of sweet fruit, tender biscuit, and creamy topping is timeless. Over the years I’ve sampled many versions, and this one is a biscuit-based shortcake that holds up well to juicy strawberries and ice cream.

As a child, most of the strawberry shortcake I ate came on those small pre-formed grocery-store cakes. But whenever we ate out, I made a point of ordering shortcake so I could compare how different restaurants prepared the dessert.

There was a family restaurant where I grew up called Kenny Kings. It served memorable meals—burgers, fried chicken, and classic homestyle sides like mashed potatoes, gravy, cole slaw, and potato salad. Their biscuits were a highlight: big, buttery, and airy. Those homemade buttermilk biscuits left a lasting impression and shaped how I think a proper shortcake should feel.

One day, while dining with my mother, I ordered the strawberry shortcake out of curiosity. Instead of sponge cake, it arrived on a huge homemade biscuit, split and layered with vanilla ice cream, a generous helping of strawberries, and a cloud of whipped cream. It was glorious. From that moment on, I was sold on biscuit-based shortcake.

The recipe I share here aims for a middle ground: more structure than a delicate, flaky biscuit, but not so rich that it overpowers the fruit and ice cream. I wanted a shortcake that would remain intact under a generous topping yet still have a tender, pleasant crumb.

The dough is mixed similarly to classic buttermilk biscuit methods: dry ingredients first, cold butter cut in until pea-sized pieces remain, then liquid added and gently combined. The dough is folded and kneaded lightly to create layers, which helps develop a good texture without overworking it.

For this batch I cut scalloped rounds, which look pretty and are ideal for individual shortcakes. I usually prefer square-cut biscuits to avoid re-rolling scraps, which often yield slightly lower-rise pieces, but scalloped rounds are lovely for special occasions.

Before baking, brush the tops with beaten egg yolk and sprinkle with raw sugar. The yolk promotes a deep golden color and glossy finish; the raw sugar adds a pleasant crunch. These shortcakes are intentionally a bit denser than an ultra-fluffy biscuit so they won’t fall apart when layered with strawberries, syrup, and ice cream.

To assemble, split a warm shortcake, spoon macerated strawberries and their syrup onto the bottom half, add a scoop of vanilla ice cream, pile on more berries, then crown the stack with the top shortcake and a generous dollop of whipped cream. The contrast of warm biscuit, cool ice cream, and juicy berries is exactly what makes strawberry shortcake so satisfying.

This dessert carries more than flavor for me; it carries memories. When I moved away from home, sharing shortcake with my mother at that corner booth remained a cherished tradition whenever I visited. We exchanged stories, solved problems, and comforted one another over that simple, wonderful dessert.

Though that restaurant is gone now, I make strawberry shortcake at home for my family and share those same stories with my children. Each serving becomes an opportunity to remember and to make new memories. If you try this recipe, I hope it brings you the same warmth and pleasure it brings me.

Strawberry Shortcake

A biscuit-based shortcake that’s lightly sweetened and sturdy enough to hold juicy strawberries, ice cream, and whipped cream.

Ingredients

For the strawberries

• 4 cups fresh strawberries
• 1/4 cup sugar
• 2–3 Tablespoons water, optional

For the shortcakes

• 2 1/2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, cold and cut into small pieces
• 1/2 cup milk (whole milk recommended)
• 1 egg yolk
• raw sugar for sprinkling

For the whipped cream

• 1 cup heavy cream or heavy whipping cream
• 1 Tablespoon confectioner’s sugar
• 1 teaspoon vanilla
• vanilla ice cream for serving

Instructions

1. A few hours before serving, wash and slice the strawberries about 1/4″ thick. Toss them with 1/3 cup sugar and, if desired, 2–3 tablespoons of water to help draw out juices. Cover and refrigerate to macerate.
2. Preheat the oven to 400°F (204°C).
3. In a bowl, whisk together the flour, baking powder, sugar, and salt.
4. Add the cold butter pieces and cut them into the flour using a pastry cutter, fingertips, or two knives until the butter is the size of peas.
5. Make a well in the center of the mixture and pour in the milk.
6. Using a spoon, gently pull the dry ingredients toward the center and mix until largely incorporated. Do not overmix; stop when the dough comes together.
7. Turn the dough onto a lightly floured surface and fold it over itself about 10 times to create layers. This step develops texture without overworking the dough.
8. Pat the dough to about 1″ thickness. Dip a 2 1/2″ biscuit cutter in flour and press straight down into the dough without twisting to cut shortcakes. Twisting can seal the edges and inhibit rising.
9. Gather scraps, pat them to 1″ thickness again, and cut remaining shortcakes.
10. Place the shortcakes a couple of inches apart on an ungreased baking sheet. Beat the egg yolk and brush the tops lightly, then sprinkle generously with raw sugar.
11. Bake for about 15 minutes or until golden brown.
12. Serve warm or let cool completely, depending on preference.
13. Make the whipped cream by beating the heavy cream with confectioner’s sugar and vanilla until soft peaks form. Set aside.
14. To assemble, split a shortcake, spoon strawberries and syrup onto the bottom half, add a scoop of vanilla ice cream, top with more strawberries, replace the top shortcake, and finish with whipped cream.

Notes

*Store leftover shortcakes covered at room temperature. Reheat briefly in a toaster oven if you prefer them warm.

*I add water to the strawberries only when the berries don’t release enough juice on their own. A little extra syrup is nice for soaking into the shortcakes.

The Merchant Baker Copyright © 2015