Easy Strawberry Shortcakes
- For the strawberries:
- 2 Pounds strawberries, rinsed, stems removed, and quartered
- ¼ Cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons) — zest the lemon first, and reserve the zest for the biscuits
- For the biscuits:
- Finely grated zest of 1 lemon (about 1 TBSP)
- ¼ Cup plus 1 teaspoon granulated sugar, divided
- 2 Cups all-purpose flour, spooned and leveled
- 1 Tablespoon baking powder
- 1 Teaspoon kosher salt
- 8 Tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 ¼ Cups cold heavy cream
- For the whipped cream:
- 1 ½ Cups cold heavy cream
- 2 Tablespoons granulated sugar
- Unsalted butter
- Heavy cream
- Granulated sugar
- All-purpose flour
- Baking powder
- Kosher salt
- Combine the strawberries, sugar, and lemon juice in a large bowl and toss to combine. Set aside to macerate while you make the biscuits.
- Line a baking sheet with parchment paper and heat the oven to 400°F. Place the zest and ¼ cup of the sugar in a large bowl. Rub between your fingertips until the sugar is aromatic.
- Add the flour, baking powder, and salt and stir with a fork. Add the butter and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.
- Drizzle in the cream and mix with a fork until combined. (Dough will be sticky.)
- Form the dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet (the taller the mounds of dough, the easier they will be to slice in half).
- Sprinkle the top of the biscuits with remaining 1 teaspoon sugar.
- Bake until the bottoms of the biscuits are deeply golden and the tops are lightly brown, 15 to 20 minutes.
- Combine the heavy cream and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed just until stiff peaks form (do not over whip), about 90 seconds. (Alternatively, use a large bowl and an electric hand mixer.)
- To assemble the shortcakes: Split the biscuits in half crosswise. Spoon strawberries over the bottom half and top with a dollop of whipped cream. Finish with the top biscuit