Description
This classic strawberry shortcake features fluffy, buttery biscuits layered with juicy, macerated strawberries and freshly whipped cream. Perfect for spring and summer, this easy-to-make dessert bursts with sweet, fruity flavors and a light, tender texture that delights every palate.
Ingredients
Scale
Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- Optional: splash of lemon juice for extra flavor
Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Macerate the strawberries: In a bowl, combine the sliced strawberries with 1/3 cup granulated sugar and stir well. Let them sit for at least 30 minutes to release their natural juices, creating a sweet syrupy mixture.
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
- Prepare the biscuit dough: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk and 1 teaspoon vanilla extract just until combined, being careful not to overmix to keep the biscuits tender.
- Shape and bake the biscuits: Drop 8 equal portions of the dough onto a parchment-lined baking sheet, spacing them evenly. Bake for 12-15 minutes or until the tops turn golden brown. Remove and allow to cool slightly.
- Make the whipped cream: In a cold bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form. This will have a light, fluffy texture perfect for layering.
- Assemble the shortcakes: Split each biscuit in half horizontally. Layer the bottom halves with generous spoonfuls of macerated strawberries and whipped cream. Place the biscuit tops over the cream, then add more whipped cream and berries for garnish. Serve immediately for the best texture and flavor.
Notes
- For added brightness, mix a splash of lemon juice into the strawberries during maceration.
- For a quicker version, substitute with store-bought shortcakes or angel food cake.
- Ensure the butter is cold when cutting it into the flour to achieve a flaky biscuit texture.
- Do not overmix the biscuit dough to avoid tough, dense biscuits.
