Strawberry Shortcake
This light and fluffy strawberry shortcake is perfect for any occasion, bursting with fresh strawberry flavor and easy to make.
Ingredients
For the Strawberries
- 1 pound strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed Make sure the butter is very cold for flaky biscuits.
- 1 cup heavy cream You can substitute some with buttermilk for a richer flavor.
- 1 teaspoon vanilla extract
For Serving
- Whipped cream Serve immediately. You can also add extra strawberries or drizzle chocolate sauce.
Instructions
Preparation
- In a bowl, combine the sliced strawberries with the sugar and let them macerate for about 30 minutes.
- Preheat the oven to 425°F (220°C).
Making Biscuits
- In a large bowl, mix together the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined.
- Turn the dough onto a floured surface, knead gently, and pat it into a 1-inch thick round.
- Cut the dough into biscuits and place them on a baking sheet.
- Bake for 12-15 minutes or until golden brown.
Assembly
- Once cooled, slice the biscuits horizontally and layer them with strawberries and whipped cream.
- Serve immediately.
Notes
It's best to store the components separately. Store biscuits in an airtight container at room temperature for up to 2 days, strawberries in the fridge for about 3 days, and whipped cream in the fridge but it may lose fluffiness.