Homemade Strawberry Shortcake
A delightful summer dessert combining fresh strawberries, fluffy biscuits, and sweet whipped cream, perfect for gatherings and family occasions.
Ingredients
For the strawberries
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar for the strawberries
For the shortcakes
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced must be very cold for best texture
- 1/4 cup sugar for the shortcakes
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the whipped cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a bowl, combine the sliced strawberries with 1/4 cup sugar. Let them sit to create a syrup.
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine flour, 1/4 cup sugar, baking powder, and salt. Cut in the chilled butter until the mixture is crumbly.
- Stir in milk until just combined.
- Turn the dough onto a floured surface. Knead it gently and roll it out to about 1-inch thickness. Cut into rounds.
Baking
- Place the rounds on a baking sheet and bake for 12-15 minutes or until golden brown.
Whipping Cream
- While the cakes cool, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assembly
- To assemble, slice the shortcakes in half, spoon strawberries over the bottom half, add whipped cream, and top with the other half.
Notes
For the best experience, serve immediately after assembling. Store components separately if there are leftovers.