Strawberry Shortcake
Strawberry shortcake layers sweetened fresh strawberries and whipped cream over a tender, buttery biscuit for a classic warm-weather dessert. The biscuits bake up in about 15 minutes, and the whole recipe comes together in under an hour. Macerating the strawberries with a little sugar draws out their juice and creates a natural syrup.
Equipment
- Mixing Bowl
- Baking sheet
- Oven
- Cooling Rack
- Pastry Cutter
- Whisk
Ingredients
For the Shortcake Biscuit:
- 2 cups all-purpose flour organic if possible
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder for a good rise
- ½ cup unsalted butter cold and cubed
- ¾ cup whole milk
For the Strawberry Filling:
- 1 ½ pounds fresh strawberries hulled and sliced
- ¼ cup granulated sugar or to taste
For the Whipped Cream:
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold, cubed butter and cut into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually stir in the milk, mixing until just combined. Do not overmix.
- Turn the dough out onto a floured surface, knead lightly, then pat into a 1-inch thick rectangle. Cut into 6 biscuits and place on the prepared baking sheet.
- Bake for 15-20 minutes until golden brown. Remove from oven and transfer to a cooling rack.
- While the biscuits cool, combine sliced strawberries with sugar in a bowl. Allow to macerate for at least 10 minutes.
- In a chilled bowl, whip the cream along with powdered sugar and vanilla extract until soft peaks form.
- To assemble, split each biscuit in half. Layer with a generous spoonful of strawberries and a dollop of whipped cream. Top with the biscuit lid and garnish with more strawberries and cream.
Notes
Tammy’s Tips:
- For a zesty twist, add a bit of lemon zest to the shortcake dough.
- For dietary adaptations, substitute almond milk for whole milk and coconut cream for heavy cream.
- Make sure the biscuits are completely cooled before adding cream to prevent melting.
Nutrition
Calories: 554kcalCarbohydrates: 63gProtein: 7gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 432mgPotassium: 308mgFiber: 3gSugar: 28gVitamin A: 1119IUVitamin C: 67mgCalcium: 211mgIron: 3mg
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