Strawberry Shortcake
A classic dessert featuring tender biscuits topped with fresh strawberries and whipped cream, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
- Pastry Cutter
Ingredients
- 1 pound Fresh Strawberries Look for ripe, juicy strawberries that are bright red and fragrant.
- 3/4 cup Sugar 1/4 cup for macerating strawberries, 1/2 cup for biscuits.
- 2 cups All-Purpose Flour High-quality flour for structure and tenderness.
- 1 tablespoon Baking Powder Leavening agent for fluffy biscuits.
- 1/2 teaspoon Salt Enhances flavor and balances sweetness.
- 1/2 cup Unsalted Butter Cold butter cut into flour mixture for flakiness.
- 1 cup Heavy Whipping Cream Whipped for creamy topping.
- 1 teaspoon Vanilla Extract Optional for added flavor in whipped cream.
Instructions
- Macerate the strawberries by washing, slicing, and mixing with 1/4 cup sugar. Let sit for 30 minutes.
- Preheat oven to 425°F (220°C). In a bowl, whisk flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until crumbly.
- Add heavy cream to the flour mixture and stir until just combined. Turn out onto a floured surface and knead gently.
- Pat dough into a rectangle about 1-inch thick and cut out biscuits. Place on a baking sheet.
- Bake for 12-15 minutes until golden brown. Cool on a wire rack.
- Whip heavy cream with vanilla until soft peaks form.
- Assemble shortcakes by slicing biscuits, adding strawberries and whipped cream, and topping with the biscuit halves.
- Serve immediately for the best texture.
Notes
Store leftover components separately for best texture. Can use frozen strawberries if thawed and drained.