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The Boat Shed Kitchen

Strawberry Shortcake

This homemade strawberry shortcake features lemon-zest biscuits, macerated strawberries, and freshly whipped cream for the perfect balance of sweet and tart. Ready in about an hour, it’s a classic dessert that’s easy enough for weekdays and lovely enough for guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8
Calories: 385
Ingredients Method Notes

Ingredients
  

For the strawberries:
  • 2 pounds strawberries hulled and quartered
  • ¼ cup granulated sugar
  • Juice from 1 lemon 2–3 tbsp
For the biscuits:
  • Zest of 1 lemon
  • ¼ cup + 1 tsp granulated sugar divided
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • ½ cup cold unsalted butter cubed
  • 1¼ cups cold heavy cream
For the whipped cream:
  • 1½ cups cold heavy cream
  • 2 tbsp granulated sugar

Method
 

  1. Toss strawberries with sugar and lemon juice. Set aside for 30 minutes.
  2. Preheat oven to 400°F and line a baking sheet.
  3. Rub lemon zest and sugar together. Add flour, baking powder, and salt.
  4. Cut in butter until coarse crumbs form.
  5. Stir in heavy cream just until dough forms.
  6. Scoop 8 mounds onto baking sheet, sprinkle with sugar.
  7. See full steps with tips & photos → https://theboatshedcafe.com/strawberry-shortcake/

Notes

  • Macerating the strawberries helps intensify their natural flavor.
  • Cold ingredients and a light hand are the secret to tall, flaky biscuits.
  • You can prep the components ahead and assemble just before serving.