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Strawberry Shortcake

Yields6 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Strawberry Shortcake is a timeless dessert featuring tender, buttery biscuits layered with juicy macerated strawberries and fluffy whipped cream. It's light, fresh, and perfect for spring or summer gatherings.

Strawberry Shortcake

For the Biscuits
 2 cups all-purpose flour
 ¼ cup granulated sugar
 1 tbsp baking powder
 ½ tsp salt
 ½ cup unsalted butter (cold, cubed)
 ⅔ cup heavy cream
 1 large egg
 1 tsp vanilla extract
For the Strawberry Filling
 ½ kg fresh strawberries (hulled and sliced)
 ¼ cup granulated sugar
 1 tbsp fresh lemon juice
For the Whipped Cream
 1 cup heavy cream
 2 tbsp powdered sugar
 1 tsp vanilla extract
Prepare the Strawberries
1

Macerate the Strawberries:

  • In a large bowl, toss the sliced strawberries with granulated sugar and lemon juice. Cover and let sit for 30 minutes, stirring occasionally, until the strawberries release their juices.
Make the Biscuits
2

  • Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Cut in the Butter:
    • Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Combine Wet Ingredients:
    • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  • Form the Dough:
    • Gradually add the wet ingredients to the dry mixture, stirring until just combined. Do not overmix.
  • Shape and Bake:
    • Turn the dough onto a floured surface and gently pat into a 1-inch-thick round. Use a 3-inch round cutter to cut out biscuits. Place them on the prepared baking sheet.
    • Bake for 12-15 minutes, or until golden brown. Let cool slightly.
Whip the Cream
3

Whip the Cream:

  • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form. Refrigerate until ready to use.
Assemble the Shortcakes
4

  • Slice the Biscuits:
    • Once the biscuits are cool enough to handle, slice them in half horizontally.
  • Layer the Ingredients:
    • Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream, then place the biscuit top over the filling.
  • Garnish:
    • Add more whipped cream and strawberries on top. Garnish with fresh mint leaves and a light dusting of powdered sugar, if desired.
Serving Suggestions
5

  • Serve immediately for the best texture and flavor.
  • Pair with a refreshing iced tea or lemonade for a perfect summer dessert.
Pro Tips
6

  • Make Ahead: The biscuits can be baked a day in advance and stored in an airtight container. Assemble just before serving.
  • Flavor Variations: Add a splash of liqueur like Grand Marnier or Amaretto to the strawberries for an adult twist.
  • Extra Texture: Sprinkle turbinado sugar on the biscuits before baking for a crunchy topping.

Nutrition Facts

0 servings

Serving size