Description
An indulgent treat featuring tender, buttery biscuits cradling juicy strawberries and enveloped in fresh whipped cream.
Ingredients
Scale
- 2 cups fresh strawberries
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- Extra heavy cream for whipping (about 1 cup, sweetened to taste)
Instructions
- Wash and slice the fresh strawberries. In a mixing bowl, sprinkle them with 1/4 cup sugar. Toss gently to coat and set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Add the cubed cold butter, and work it into the flour until it resembles coarse crumbs.
- Pour in 3/4 cup heavy cream and the vanilla extract. Stir gently until just combined.
- Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Use a biscuit cutter to cut out rounds and place them on a baking sheet lined with parchment paper.
- Preheat your oven to 425°F (220°C) and bake for 12-15 minutes, or until golden brown.
- While the biscuits cool, whip the remaining heavy cream in a bowl until soft peaks form. Sweeten to taste.
- Once the biscuits have cooled slightly, slice them in half horizontally. Spoon strawberries and their juice onto the bottom half, top with whipped cream, and cap with the top half of the biscuit.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: strawberry shortcake, summer dessert, easy dessert