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assembling a 2-layer strawberry shortcake

Classic 2-Layer Strawberry Shortcake

Diana Rattray
Make this classic strawberry shortcake to celebrate the season. The shortcake is made with two large biscuit layers, fresh sweetened strawberries, and fresh whipped cream.
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Servings 12 servings
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Prep Time 25 minutes
Cook Time 12 minutes
Other Time30 minutes
Total Time 1 hour 7 minutes

Ingredients
  

Strawberries

Biscuit Layers

Whipped Cream

Recommended Equipment

Instructions

  • Hull and rinse the strawberries. Slice the berries thinly and place them in a bowl. Add 1/3 cup of granulated sugar and toss to coat. Set aside and let them macerate for 30 minutes.
    2 pints strawberries | 1/3 cup granulated sugar
  • Preheat the oven to 450°F and lightly spray two 8-inch round cake pans with cooking spray. Line each pan with parchment paper (cut to fit).
    Cooking spray
    • The high 450°F oven temperature creates a quick rise and golden crust on the biscuit layers. Make sure your oven is fully preheated before the pans go in.
  • In a large bowl, combine the flour, 3 tablespoons of granulated sugar, baking powder, and salt. Whisk to combine the dry ingredients.
    3 cups all-purpose flour | 3 tbsp granulated sugar | 4 tsp baking powder | 1 tsp salt
  • Cut the butter into the dry ingredients until the mixture resembles fine crumbs.
    11 tbsp cold butter
  • Add the milk to the mixture and stir until the dry ingredients are moistened.
    1 cup milk
  • Turn the dough out onto a lightly floured surface and knead just a few times, or until a soft dough is formed. Do not overwork the dough or the biscuit layers will be tough.
  • Divide the dough into two portions and gently roll or pat to form two 8-inch circles.
  • Place each dough circle in a prepared pan; pat the dough to form a slight ridge around the edge of the pan.
  • Brush the rounds of dough lightly with about half of the melted butter.
    1 ½ tbsp melted butter
  • Bake in the preheated oven for about 12 minutes, or until golden brown.
  • Remove the pans to racks and brush with the remaining melted butter. Cool and then carefully remove the layers from the pan.
    1 ½ tbsp melted butter
    shortcake biscuit layers
  • Prepare the whipped cream. In a bowl with an electric mixer (with the whisk attachment if you have one), beat the cream to soft peaks. Sift the confectioners' sugar over the cream and add the vanilla. Continue beating to stiff peaks
    1 cup heavy whipping cream | 3 tbsp confectioners' sugar | 1/2 tsp vanilla extract
    • For the best presentation, assemble the shortcake just before serving — the biscuit layers will begin to soften as they absorb juice from the strawberries if left to sit too long.
  • To assemble, place a biscuit layer on a cake plate and top it with about two-thirds to three-quarters of the strawberries. Place the second biscuit layer over the strawberry layer. Top with the remaining strawberries. Serve with whipped cream on the side so guests can add as much as they like — and leftovers store better with the components kept separate.
    Strawberry shortcake assembly
Keyword old-fashioned desserts, strawberry shortcake, summer desserts
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