Description
A delightful strawberry shortcake made with soft biscuits, sweet strawberries, and whipped cream, perfect for summer desserts.
Ingredients
Scale
- 1 and ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for the dough)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Slice the strawberries and place them in a large bowl. Sprinkle ¼ cup of granulated sugar over the strawberries and set aside for 30 minutes.
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces and blend until crumbly.
- Pour in the milk and 1 teaspoon of vanilla extract. Stir until just combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet to form about six shortcakes.
- Bake for 12 to 15 minutes until golden brown, then cool for 10 minutes.
- In another bowl, combine cold heavy whipping cream, powdered sugar, and remaining vanilla extract; beat until soft peaks form.
- Split each shortcake in half, place strawberries on the bottom half, add whipped cream, and then top with the other half. Serve immediately.
Notes
Use fresh strawberries for the best flavor. Keep biscuits and toppings separate until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg