Dessert: United States – Oklahoma (Southern Plains United States) – Oklahoma Strawberry Shortcake

Serving Size: 6

Approximate Time

Prep 35 min

Cook 30 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) fresh strawberries, hulled and sliced
- 1/3 cup (67 g) granulated sugar, plus 1 tbsp (12 g) for biscuit tops
- 1 tbsp (15 ml) fresh lemon juice
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) cold buttermilk
- 1 large egg (for egg wash), approx. 50 g, beaten with 1 tbsp (15 ml) water
- 1 tbsp (15 ml) melted butter (for brushing)
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp (15 g) powdered sugar
- 1 tsp (5 ml) pure vanilla extract

Instructions

Short Description:
A classic Southern-style shortcake made with tender homemade buttermilk biscuits, macerated fresh Oklahoma strawberries, and lightly sweetened whipped cream. Bright, juicy berries and flaky biscuits showcase the state's spring and summer produce.

Regional Notes:
This Oklahoma version emphasizes locally grown strawberries and rustic, homemade biscuits rather than store-bought sponge cakes—reflecting the state's agricultural produce and Southern biscuit tradition. Use the freshest, ripest strawberries available from local farms or farmers markets for the most authentic flavor.

1. Prepare the strawberries: place sliced strawberries in a bowl, sprinkle with 1/3 cup (67 g) granulated sugar and 1 tbsp (15 ml) lemon juice, gently toss to coat. Let macerate at room temperature for at least 20–30 minutes (up to 1 hour) until berries release their juices.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Make the biscuit dough: in a large bowl whisk together 2 cups (250 g) all-purpose flour, 1 tbsp (15 g) baking powder, 2 tbsp (25 g) granulated sugar, and 1/2 tsp (3 g) salt.
4. Cut in the butter: add 6 tbsp (85 g) cold butter to the flour mixture and use a pastry cutter or your fingertips to cut the butter until the mixture resembles coarse crumbs with some pea-sized pieces.
5. Add buttermilk: pour in 3/4 cup (180 ml) cold buttermilk and stir gently with a fork just until the dough comes together—do not overmix. The dough will be slightly shaggy and sticky.
6. Shape and cut: turn the dough onto a lightly floured surface, pat to about 3/4-inch (2 cm) thickness, and fold once for flakiness. Pat again to 1-inch (2.5 cm) thickness and use a 2 1/2–3 inch (6–7.5 cm) biscuit cutter to cut 6 large rounds. Press scraps together once and cut remaining biscuits.
7. Prepare for baking: place biscuits on the prepared baking sheet so they just touch (for taller sides) or spaced apart for more crust. Brush tops with beaten egg mixed with 1 tbsp (15 ml) water, then sprinkle with 1 tbsp (12 g) granulated sugar.
8. Bake the biscuits 12–15 minutes, until risen and golden brown. Remove from oven and immediately brush tops with 1 tbsp (15 ml) melted butter. Transfer to a rack to cool slightly.
9. Make the whipped cream: while biscuits bake, chill a mixing bowl and beaters briefly if possible. Pour 1 cup (240 ml) heavy whipping cream into the bowl, add 2 tbsp (15 g) powdered sugar and 1 tsp (5 ml) vanilla extract, and beat to soft peaks.
10. Assemble the shortcakes: split each warm biscuit in half horizontally. Spoon a generous portion of macerated strawberries and some of their juices onto the bottom half, add a dollop of whipped cream, and top with the biscuit top. Add a few more berries and a small spoon of cream on top if desired.
11. Serve immediately so biscuits remain tender and berries are fresh. Leftover biscuits can be kept separately and strawberries refrigerated for up to 2 days.