New York Times’ Strawberry Shortcake: A Summer Delight

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Strawberry Shortcake: A Delightful Summer Treat (1000+ Words)

Strawberry shortcake is a quintessential summer dessert, bursting with fresh, juicy strawberries, fluffy biscuits, and a dollop of whipped cream. It’s a timeless classic that’s perfect for backyard barbecues, potlucks, or simply enjoying on a sunny afternoon. This recipe is a delightful twist on the traditional strawberry shortcake, incorporating simple yet delicious elements that will leave you wanting more.

Strawberry Shortcake
Strawberry Shortcake


For the Biscuits:

2 cups all-purpose flour

  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3/4 cup buttermilk (or milk with 1 tablespoon vinegar added, let sit for 5 minutes)

  • For the Strawberries:

    2 pounds fresh strawberries, hulled and sliced

  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

  • For the Whipped Cream:

    2 cups heavy whipping cream

  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

  • Directions:

    Making the Biscuits:

    1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
    2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. There should still be some pea-sized butter chunks visible.
    3. Gradually add the buttermilk to the flour mixture, stirring just until a soft dough forms. Be careful not to overmix!
    4. Turn the dough out onto a lightly floured surface and gently knead it a few times to form a smooth disc. Pat the dough into a rectangle about 1-inch thick.
    5. Using a sharp knife or biscuit cutter, cut the dough into 2-inch rounds. Place the biscuits on the prepared baking sheet, leaving space between them for spreading.

    Baking the Biscuits:

    1. Brush the tops of the biscuits with a little bit of milk or cream for a golden brown crust (optional).
    2. Bake the biscuits for 15-20 minutes, or until golden brown and risen. Remove from the oven and let cool slightly on a wire rack.

    Preparing the Strawberries:

    1. In a large bowl, combine the sliced strawberries, sugar, and lemon juice. Toss gently to coat the strawberries evenly. Set aside for at least 15 minutes to allow the juices to release.

    Whipping the Cream:

    1. In a chilled bowl, use a hand mixer or electric mixer fitted with the whisk attachment to whip the heavy cream on high speed until soft peaks form.
    2. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form. Be careful not to overwhip, or the cream will become curdled.

    Assembling the Strawberry Shortcake:

    1. Once the biscuits are cool, slice them in half horizontally.
    2. Place the bottom half of the biscuit on a plate. Spoon a generous amount of macerated strawberries onto the biscuit, followed by a dollop of whipped cream.
    3. Top with the other half of the biscuit and repeat with the remaining ingredients.


    For extra flavor, you can add a sprinkle of vanilla extract or almond extract to the biscuit dough.

  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.
  • For a richer flavor, use full-fat buttermilk and heavy whipping cream.
  • Don’t overmix the biscuit dough, or your biscuits will be tough.
  • If your strawberries are very juicy, you may want to drain off some of the excess juice before using them.
  • Assemble the strawberry shortcake just before serving to prevent the biscuits from becoming soggy.

  • Nutrition Facts (Per Serving)

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 75mg
  • Sodium: 300mg
  • Carbohydrates: 50g
  • Sugar: 30g
  • Protein: 5g

  • Conclusion