Description
Strawberry shortcake is a classic summer dessert that captures the essence of warm days and joyful gatherings. Picture fluffy, buttery biscuits layered with ripe strawberries and topped with a cloud of whipped cream. This simple yet stunning recipe is perfect for any occasion, bringing together vibrant flavors and delightful textures. Whether you’re celebrating a special event or enjoying a quiet afternoon, this strawberry shortcake will impress your family and friends.
Ingredients
Scale
- 1 lb fresh strawberries
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 tbsp granulated sugar (for biscuits)
- 1 tbsp baking powder
- Pinch of salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream (plus 1 cup for whipping)
- 1 tsp vanilla extract (plus 2 tbsp for whipped cream)
Instructions
- Prepare the Strawberries: Wash, hull, and slice strawberries. Toss with 1/4 cup sugar and let sit for 30 minutes to create syrup.
- Make the Biscuits: Preheat oven to 425°F (220°C). In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Stir in heavy cream until just combined.
- Shape and Bake: Turn dough onto a floured surface; knead gently. Pat into an inch thick and cut out circles. Place on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown.
- Whip the Cream: In a bowl, whip remaining heavy cream with vanilla extract and sugar until stiff peaks form.
- Assemble: Slice biscuits in half horizontally. Layer with strawberries and juice followed by whipped cream. Place top back on and serve.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with strawberries and cream (200g)
- Calories: 380
- Sugar: 27g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: For added flavor, infuse whipped cream with mint or swap strawberries for other fruits like peaches or blueberries. Store leftovers tightly covered in the fridge; consume within 1–2 days for best quality.