Description
A delightful strawberry shortcake made with fluffy biscuits, sweetened strawberries, and fluffy whipped cream, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup sugar for strawberries
- 1 teaspoon vanilla extract for strawberries
- 1 cup heavy whipping cream for whipping
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for whipped cream
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the heavy cream and mix gently until just combined.
- Turn the dough onto a floured surface and knead it a couple of times until smooth.
- Pat the dough into a 1-inch thick rectangle and cut out biscuits.
- Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown.
- In a separate bowl, combine sliced strawberries, sugar, and vanilla extract and let them sit for about 10 minutes.
- Beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- To assemble, slice the biscuits and layer with strawberries and whipped cream.
Notes
Use chilled tools for lighter whipped cream. Store leftovers separately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: strawberry shortcake, summer dessert, fresh strawberries, easy dessert, baking