Description
A classic strawberry shortcake recipe featuring tender, buttery biscuits layered with juicy, sweetened strawberries and fluffy whipped cream. This easy dessert is perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined. Do not overmix. Drop 6 equal mounds of dough onto the prepared baking sheet.
- Bake for 15-18 minutes or until golden brown. Let the shortcakes cool on a wire rack.
- Meanwhile, toss sliced strawberries with 3 tablespoons sugar and let sit for 15 minutes to release juices.
- Whip the heavy cream with powdered sugar until soft peaks form. Split the cooled shortcakes, layer with strawberries and whipped cream, then top with the other half of the shortcake. Serve immediately.
Notes
- If your dough feels too sticky, add more flour to your hands.
- Letting the strawberries sit longer (about an hour) can make the sauce even better.
- If shortcakes seem dry, add extra strawberries and cream.
- Store biscuits in an airtight tin for a day or two, keeping strawberries and cream separate in the fridge.
- Best served the day they are made.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 17g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg