Cha-ching! This Million Dollar Strawberry Shortcake will certainly be a rich experience for your taste buds! The homemade biscuits are buttery and crumbly, with just the right amount of sweetness to support the summery strawberries soaked in sugar. Homemade whipped cream is a fluffy and light cloud of delight. Million Dollar Strawberry Shortcake is the windfall you’ve been waiting for!
Ingredients
For the strawberries:
- 7 cups strawberries, quartered
- 1/4 cup granulated sugar
For the biscuits:
- 2 3/4 cups all-purpose flour, plus more, to taste, for dusting your hands, a rolling pin, and a work surface
- 1/4 cup granulated sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup buttermilk, cold
- 2 tablespoons heavy cream, can substitute buttermilk
- coarse sugar, optional, to taste, for topping
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
Directions
Step 1 –In a large bowl, add the strawberries and 1/4 cup of the granulated sugar and stir to combine.
Step 2 –Cover the bowl and let it sit in the refrigerator until ready to use.
Step 3 –Preheat the oven to 400 degrees F.
Step 4 –In a large bowl, add the 2 3/4 cups of the flour, 1/4 cup of the granulated sugar, the baking powder, the baking soda, and the salt and whisk to combine.
Step 5 –Add the cubed butter to the flour mixture and cut it in with a pastry cutter or fork until it resembles coarse crumbs.
Step 6 –Add 1 cup of the cold buttermilk into the dry ingredient mixture and fold with a large spoon or rubber spatula until the dough just comes together. Be careful not to overwork the dough. It should be shaggy and crumbly with some wet spots.
Step 7 –With the extra flour, generously dust a work surface and your hands.
Step 8 –Turn the dough out onto the prepared work surface. Make sure you have more of the extra flour nearby.
Step 9 –With your floured hands, bring the dough together. If the dough starts to absorb too much of the flour, re-dust the surface and your hands with more of the extra flour.
Step 10 –Using the extra flour, lightly dust a rolling pin, then roll the dough out into a 3/4-inch-thick rectangle.
Step 11 –Fold one side of the rectangle into the center. Do the same with the other side.
Step 12 –Turn the dough horizontally.
Step 13 –Gently roll the dough into a 3/4-inch-thick rectangle and repeat the folding process again.
Step 14 –Repeat the rolling and folding process one more time.
Step 15 –Roll the dough out into a 3/4-inch-thick rectangle one final time.
Step 16 –Cut the dough with a 2 3/4-3-inch biscuit cutter. Do not twist the biscuit cutter when pressing down on the dough.
Step 17 –Re-roll and flatten any scraps remaining after the biscuits have been cut out and cut more circles. You should have a total of 10-12 biscuits.
Step 18 –Arrange the biscuits in a 10-inch cast-iron skillet or close together on a parchment paper-lined baking sheet. The biscuits should be touching but not overlapping.
Step 19 –Brush the tops of the biscuits with 2 tablespoons of the heavy cream.
Step 20 –Sprinkle the biscuits with the coarse sugar.
Step 21 –Bake until the biscuits are golden-brown, about 18-22 minutes.
Step 22 –Transfer the biscuits from the oven and allow them to cool for at least 10 minutes.
Step 23 –In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, add the remaining heavy cream, the remaining granulated sugar, and the vanilla and beat on medium-high speed until soft-medium peaks form, about 3 minutes.
Step 24 –Slice the biscuits in half.
Step 25 –Layer the bottom biscuit halves evenly with the whipped cream and the reserved strawberries.
Step 26 –Add the biscuit tops to each of the shortcakes, then evenly add more of the whipped cream and more of the strawberries to the top of each of the biscuits.
Step 27 –Serve immediately.
