Description
Savor the delightful flavors of easy strawberry shortcake, a perfect treat for warm afternoons. Fluffy homemade biscuits are layered with juicy strawberries and whipped cream, creating a dessert that’s both visually stunning and delicious. Ideal for picnics or family gatherings, this recipe is quick to prepare and allows for seasonal fruit variations. Each bite evokes cherished memories and laughter, making it a must-try!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar (plus extra for strawberries)
- Pinch of salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prep the Strawberries: Rinse and hull strawberries, then slice into quarters. Sprinkle with sugar and let sit to draw out juices.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
- Add Butter: Cut in cold butter until the mixture resembles coarse crumbs with pea-sized pieces.
- Create Dough: Gradually pour in heavy cream while stirring gently until just combined; avoid overmixing.
- Shape Biscuits: Turn dough onto a floured surface, pat to about an inch thick, and cut into rounds.
- Bake: Preheat oven to 425°F (220°C) and bake biscuits on a parchment-lined sheet for 15-20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (105g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Feel free to substitute strawberries with blueberries or raspberries for variety. Whip cream until soft peaks form; avoid overwhipping for the best texture. Assemble shortcake just before serving to keep biscuits crisp.