Description
Indulge in this classic strawberry shortcake recipe featuring fluffy biscuits, sweet macerated strawberries, and creamy whipped topping. Perfect for summer gatherings or a delightful dessert at home.
Ingredients
- Fresh strawberries
- All-purpose flour
- Baking powder
- Granulated sugar
- Unsalted butter
- Heavy cream
- Vanilla extract
Instructions
- Prepare the Strawberries: Rinse and hull strawberries, then slice into quarters. Toss with 1 tablespoon of sugar and set aside to macerate.
- Make the Biscuit Dough: Preheat oven to 425ยฐF (220ยฐC). In a bowl, combine flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
- Add Cream: Gradually stir in heavy cream until just combined; avoid overmixing.
- Bake Biscuits: Turn dough onto a floured surface, pat into a rectangle, and cut out biscuits. Place on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.
- Whip Cream: While biscuits are baking, whip heavy cream with vanilla extract until soft peaks form; sweeten with sugar if desired.
- Assemble Shortcake: Slice warm biscuits horizontally. Spoon macerated strawberries and syrup onto one half, top with whipped cream, and place the other half on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 360
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Experiment by swapping strawberries for other berries like blueberries or raspberries. For a flavor boost, add lemon zest or a splash of almond extract to the whipped cream.