Strawberry Shortcake
A delicious and simple classic dessert featuring flaky biscuits, macerated strawberries, and lightly sweetened whipped cream for a perfect ending to any meal.
Ingredients
For the strawberries
- 2 cups fresh strawberries, hulled and sliced Use the best ripe strawberries for the best flavor.
- 1/4 cup sugar
For the whipped cream
- 2 cups heavy cream Keep very cold for best results.
- 1/4 cup powdered sugar Adjust to taste.
- 1 teaspoon vanilla extract
For the biscuits
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed Keep very cold.
- 1/2 cup milk For a lighter biscuit, substitute half-and-half or yogurt.
Instructions
Strawberry Preparation
- Combine the strawberries and 1/4 cup sugar in a bowl. Toss and let sit at room temperature for 30 minutes.
Biscuit Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet or lightly grease it.
- In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture looks like coarse crumbs with pea-sized bits of butter remaining.
- Add the milk and stir just until the dough comes together; do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Cut rounds with a biscuit cutter or floured glass and place them on the baking sheet.
- Bake for 12-15 minutes until the tops are golden and a toothpick comes out clean.
- Cool slightly on a rack; warm biscuits are easiest to split.
Whipped Cream Preparation
- Whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
- Taste and adjust sugar if needed.
Assembly
- Slice biscuits in half. Spoon a few tablespoons of macerated strawberries and syrup over the bottom half.
- Add a generous dollop of whipped cream and top with the biscuit lid.
- Serve right away.
Notes
Store leftover biscuits, strawberries, and cream separately for best texture. Refrigerate macerated strawberries for up to 3 days. Baked biscuits can be stored at room temperature for 1-2 days or frozen for up to 2 months.