Description
A simple yet irresistible strawberry shortcake made with tender, buttery biscuits, juicy macerated strawberries, and fluffy homemade whipped cream. A timeless summer dessert that always brings joy.
Ingredients
4 cups sliced strawberries
¼ cup granulated sugar
2 cups all-purpose flour
4 tablespoons granulated sugar (plus extra for topping)
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cut into ½-inch pieces
½ cup plus 1 tablespoon cold half-and-half (or whole milk)
1 large cold egg
1 cup cold heavy cream
2 tablespoons granulated sugar
½ teaspoon pure vanilla extract
Instructions
- Toss the sliced strawberries with sugar and let them sit for at least 30 minutes to release their juices.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until pea-sized crumbs form.
- Whisk the egg and half-and-half together, then pour the mixture into the flour. Stir until large clumps form.
- Turn the dough onto a floured surface, knead it briefly, then roll it into a 9×5-inch rectangle. Using a 3-inch biscuit cutter, cut out 6 biscuits and re-roll the scraps to make 2 more. Place them about an inch apart on the baking sheet.
- Brush the tops of the biscuits with half-and-half and sprinkle with sugar.
- Bake the biscuits for 12–14 minutes until golden brown, then transfer to a wire rack to cool.
- While the biscuits cool, whip the cream with sugar and vanilla until stiff peaks form.
- Slice the biscuits in half. Spoon whipped cream and strawberries over the bottom half, place the top half on, and finish with more whipped cream and berries. Serve immediately.
Notes
- This recipe yields 8 servings.
- Feel free to substitute strawberries with other fruits like raspberries, blackberries, blueberries, or peaches.
- For extra toppings, consider adding chocolate shavings, chopped nuts, or lemon curd.
- Biscuits can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to a month.
- Assemble the shortcakes just before serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
