Description
Enjoy a delightful Fresh Strawberry Shortcake, a classic dessert featuring tender biscuits, sweet strawberries, and fluffy whipped cream. It’s a simple, heartwarming treat perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar, plus more for sprinkling
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 cup milk
- 1 pint fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1/2-inch thick round. Cut out biscuits using a 2-inch round cutter.
- Place the biscuits on the prepared baking sheet. Sprinkle the tops with a little extra granulated sugar.
- Bake for 12-15 minutes, or until golden brown. Let them cool slightly.
- While the biscuits bake, gently toss the sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Let them macerate for about 10 minutes.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- To assemble, split a warm biscuit in half. Layer with macerated strawberries and a dollop of whipped cream. Top with the other half of the biscuit and more cream and strawberries.
- Serve immediately and enjoy!
Notes
- For extra tender biscuits, ensure your butter is very cold.
- You can make the whipped cream ahead of time, but it’s best to whip it just before serving for the freshest taste and texture.
- Adjust the sugar in the strawberries based on their sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: Approximately 350-400
- Sugar: Approximately 25-30g
- Sodium: Approximately 200-250mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 5-8g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 40-50mg