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Strawberry Shortcake

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A classic dessert made with sweet biscuits, fresh strawberries, and whipped cream. Perfect for summer gatherings and easy to assemble.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup sugar (for macerating strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  4. Stir in milk and vanilla extract until just combined; do not overmix.
  5. Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick rectangle and cut into rounds or squares.
  6. Place biscuits on the baking sheet, brush with beaten egg, and bake for 12-15 minutes or until golden brown. Let cool.
  7. While the biscuits bake, mix sliced strawberries with 1/4 cup sugar and let sit for at least 30 minutes to macerate.
  8. In a mixing bowl, beat heavy whipping cream with powdered sugar and vanilla until soft peaks form.
  9. To assemble, slice shortcakes in half. Layer with strawberries and whipped cream, then top with the biscuit top and more cream and strawberries if desired.

Notes

  • Make the biscuits ahead of time and store in an airtight container for up to 2 days.
  • Use chilled bowls and beaters for best whipped cream results.
  • Can substitute store-bought shortcakes for quicker prep.

Nutrition

Keywords: Strawberry shortcake, summer dessert, whipped cream, biscuits, fruit dessert

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