Strawberry Shortcake
A delightful summer dessert featuring tender biscuits, juicy strawberries, and fluffy whipped cream, perfect for any gathering or picnic.
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed Use cold for flakiness.
- 1 cup heavy cream Can substitute with half-and-half or whole milk.
For the Strawberries
- 4 cups fresh strawberries, hulled and sliced Use ripe for best flavor.
- 1/4 cup granulated sugar (for macerating strawberries)
For Serving
- Whipped cream Add vanilla extract for extra flavor.
Instructions
Preparation of Biscuits
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the heavy cream and mix just until combined.
- Turn the dough onto a floured surface and knead gently. Roll out to about 1 inch thick and cut into rounds.
- Place on a baking sheet and bake at 425°F (220°C) for 15-20 minutes until golden.
Preparation of Strawberries
- In another bowl, mix the sliced strawberries with sugar and let sit for about 30 minutes.
Assembly
- To assemble, split the biscuits in half, layer with strawberries, and top with whipped cream.
Notes
If you have leftovers, store the components separately. Keep the biscuits in an airtight container at room temperature for up to two days and the strawberries in the fridge for about three days. Assemble right before serving for the best taste and texture.