Description
This Strawberry Shortcake features buttery, flaky biscuits layered with juicy macerated strawberries and freshly whipped cream. A classic dessert that’s simple, stunning, and always a hit!
Ingredients
Scale
- For the strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar
- For the shortcake biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ⅔ cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Macerate the strawberries: In a bowl, mix sliced strawberries with sugar. Let sit for at least 30 minutes until juicy.
- Make the biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Stir in cream and vanilla until just combined. Do not overmix.
- Shape and bake: Turn dough onto a floured surface and pat into a 1-inch thick round. Cut into circles and place on a baking sheet. Brush tops with cream. Bake 12–15 minutes until golden. Cool slightly.
- Make whipped cream: Beat cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Split biscuits, layer with strawberries and whipped cream. Top with biscuit tops and more cream and berries if desired.
Notes
For extra flavor, add a splash of lemon juice to the strawberries or fold mascarpone into the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: strawberry shortcake, classic dessert, biscuits and cream, summer treat