Description
Classic strawberry shortcake with sweet biscuits, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, egg, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat or roll to about 3/4-inch thickness.
- Cut out biscuits using a biscuit cutter or knife. Place biscuits on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown. Let cool on a wire rack.
- While biscuits are cooling, gently toss sliced strawberries with 1/4 cup sugar in a bowl. Let sit for at least 15 minutes to macerate.
- In a separate bowl, beat heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract with an electric mixer until stiff peaks form.
- To assemble, split each biscuit in half horizontally. Spoon strawberries and their juice over the bottom half. Top with a dollop of whipped cream. Place the top half of the biscuit on top.
Notes
- Do not overmix the biscuit dough.
- Allow strawberries to macerate for best flavor.
- Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving