Chef Elana’s Reimagined Strawberry Shortcake Is Peak Summer

My birthday is in June, which happens to be peak strawberry season, and most years I request some form of strawberry shortcake (with a candle of course!). In this version, juicy, macerated strawberries and fluffy whipped cream are piled high atop a not-too-sweet and impossibly airy buttermilk biscuit. The result is a dreamy balance of textures and flavors that represent the perfect early summer dessert, birthday or no birthday!

Buttermilk Biscuits
2.5 cups AP flour + extra for dusting
.25 teaspoon baking soda
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon kosher salt
.5 cup unsalted butter
1 cup buttermilk

Macerated Strawberries
2 pounds strawberries
½ cup white sugar
1 lemon

Whipped Cream
1 cup heavy cream, chilled
1 teaspoon vanilla extract
3 tablespoons powdered sugar + extra for dusting


Prepare Ingredients
Preheat oven to 425°F. Place butter in freezer until ready to use. Line a baking sheet with parchment paper. Place a large bowl and whisk in the refrigerator for whipping cream in. Rinse strawberries, hull, and halve. Halve lemon.

Prepare Strawberries
In a large bowl combine strawberries, white sugar, and juice of .5 lemon. Stir to combine and set aside to macerate while preparing the rest of the dish.

Mix Dry Biscuit Ingredients
In a large bowl, combine flour, baking soda, baking powder, sugar, and salt. Whisk to fully combine.

Grate Butter
Grate butter on the large holes of a box grater to create small shreds. Using a fork or pastry cutter, work butter into dry ingredients until butter resembles the size of a pea, being careful not to overmix.

Finish Biscuit Dough
Stream in buttermilk and stir dough together until just combined. Dough should be very wet.

Form Biscuits
Using extra flour for dusting, dust a clean dry work surface. Place dough on work surface and gently pat down in an even layer, about .5-inch thick. Using a cookie cutter or the top of a wide-rimmed glass, cut out dough into small circles. Transfer circles to prepared baking sheet, spacing about 1-inch apart.

Bake Biscuits
Bake biscuits in oven until puffed and golden, 12-15 minutes. Set aside and allow to cool.

Whip Cream
Remove bowl and whisk from refrigerator, add heavy cream, vanilla, and powdered sugar, and whip until thickened and soft peaks form. Chill in refrigerator until ready to serve.

Assemble Shortcakes
Slice biscuits in half crosswise. Layer with macerated strawberries and whipped cream. Top with powdered sugar.

Did you know Plated also offers dessert? Try it today!

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