Description
A classic and delightful dessert featuring sweet, tender biscuits, juicy fresh strawberries, and light whipped cream. Perfect for a warm-weather treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus more for topping
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup milk
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until just combined to form a soft dough. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
- Cut out biscuits using a 2-inch round cutter. Place them on the prepared baking sheet.
- Brush the tops of the biscuits with a little milk and sprinkle with granulated sugar.
- Bake for 12-15 minutes, or until golden brown. Let cool slightly on a wire rack.
- While the biscuits bake, gently toss the sliced strawberries with 1/4 cup granulated sugar in a bowl. Let them sit for about 10 minutes to release their juices.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- To assemble, split a warm biscuit in half horizontally. Spoon some of the macerated strawberries and their juices over the bottom half.
- Top with a generous dollop of whipped cream. Place the biscuit top on the whipped cream.
- Repeat with remaining biscuits and serve immediately.
Notes
- For extra tender biscuits, ensure your butter and milk are very cold.
- You can add a pinch of cinnamon to the biscuit dough for a hint of warmth.
- If you don’t have a biscuit cutter, you can use a glass or jar rim.
- Adjust the sugar in the strawberries and whipped cream to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: Approximately 350-400
- Sugar: Approximately 25-30g
- Sodium: Approximately 200-250mg
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 8-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 40-50mg