Description
A classic, indulgent treat made with tender homemade biscuits, fresh strawberries, and light whipped cream. This strawberry shortcake is the perfect dessert for any occasion, bringing together sweetness, freshness, and comfort in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold
- ¾ cup whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries
- ¼ cup granulated sugar
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs.
- Add milk and stir until just combined. Turn dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut into 6 rounds.
- Bake for 12-15 minutes, until biscuits are golden brown.
- While biscuits bake, whip the cream with powdered sugar and vanilla until soft peaks form.
- Slice strawberries and toss with sugar. Let sit for 15 minutes to macerate.
- Once biscuits have cooled slightly, slice them in half and layer with macerated strawberries and whipped cream.
Notes
- Serve immediately for the best texture.
- Biscuits can be stored for up to 2 days at room temperature.
- Whipped cream can be refrigerated for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg