Classic Strawberry Shortcake
Peak-season strawberries macerated in sugar and lemon zest, served over buttery shortcake biscuits with fresh whipped cream.
How to Make It
Macerate the Strawberries
Toss sliced strawberries with 3 tbsp sugar and lemon zest. Let sit at room temperature for 20–30 minutes until juicy.
Make the Biscuit Dough
Whisk flour, ¼ cup sugar, baking powder, and salt. Cut in cold butter until pea-sized clumps form. Stir in cream just until dough comes together — do not overmix.
Shape & Bake Biscuits
Preheat oven to 425°F. Pat dough to 1-inch thickness. Cut 8 rounds with a 2½-inch cutter. Brush tops with cream. Bake 14–16 minutes until deep golden.
Whip the Cream
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Do not over-whip.
Assemble
Split warm biscuits. Spoon strawberries over the bottom half, top with whipped cream, crown with the biscuit top. Serve immediately.
