Description
Strawberry Shortcake is a classic, nostalgic dessert made with tender, buttery biscuits layered with sweet, juicy strawberries and fluffy whipped cream. It’s the ultimate treat for spring and summer, perfect for picnics, brunch, or any occasion that calls for something simple and delicious.
Ingredients
For the Strawberries:
- 1½ lbs fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 teaspoon lemon juice (optional)
For the Shortcakes (Biscuits):
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup whole milk, plus extra for brushing
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the strawberries: In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss well and let sit for at least 15–30 minutes to release their juices (macerate).
2. Make the shortcakes: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter with a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in milk and vanilla just until combined—don’t overmix.
3. Shape and bake: Turn dough onto a floured surface and gently pat into a 1-inch thick circle. Cut out 6 biscuits using a 2½-inch round cutter. Place on a baking sheet lined with parchment. Brush tops with milk and sprinkle with coarse sugar (optional). Bake for 12–15 minutes or until golden brown. Let cool.
4. Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
5. Assemble the shortcakes: Slice each biscuit in half. Spoon macerated strawberries over the bottom half, add a generous dollop of whipped cream, then top with the other biscuit half. Add more berries and cream on top if desired.
Notes
For extra flavor, add lemon zest to the shortcake dough.
Biscuits can be made in advance and stored in an airtight container for up to 2 days.
Substitute store-bought pound cake or angel food cake for a quicker version.
Make it extra indulgent with a drizzle of chocolate or balsamic glaze.