Description
A classic strawberry shortcake recipe featuring layers of fluffy biscuits, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream, plus more for serving
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for strawberries)
- Whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick round.
- Cut out biscuits using a biscuit cutter and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown. Let cool slightly.
- While the biscuits are baking, combine the sliced strawberries and 2 tablespoons of sugar in a bowl. Let sit for about 15 minutes to macerate.
- To assemble, slice the biscuits in half. Layer strawberries and whipped cream between the biscuit halves. Top with more strawberries and whipped cream before serving.
Notes
- For added flavor, you can mix a teaspoon of lemon juice into the strawberries.
- Serve immediately for the best texture and flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
Keywords: strawberry desserts, strawberry shortcake, easy strawberry dessert, summer desserts