Description
This classic strawberry shortcake recipe features sweet, juicy strawberries layered between tender, buttery biscuits and topped with a dollop of whipped cream. It’s a perfect dessert for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup milk
- 1 teaspoon vanilla extract (alcohol-free)
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
- Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, combine the milk and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it to about 3/4-inch thickness.
- Use a 2-inch round cutter to cut out biscuits. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown. Let them cool on a wire rack.
- While the biscuits are cooling, prepare the strawberries. In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Gently toss and let them sit for at least 15 minutes to release their juices.
- In a separate cold bowl, whip the heavy cream and powdered sugar until soft peaks form.
- To assemble, split a biscuit in half horizontally. Spoon a generous amount of strawberries over the bottom half. Top with a dollop of whipped cream. Place the top half of the biscuit on top.
- Serve immediately.
Notes
- For extra flavor, you can brush the tops of the biscuits with a little milk or cream before baking.
- If you prefer a sweeter biscuit, add an extra tablespoon of sugar to the dry ingredients.
- Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days.
- Store leftover whipped cream in the refrigerator for up to 1 day.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 35g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg