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Strawberry Shortcake

Strawberry Shortcake
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Strawberry Shortcake is a classic and timeless dessert featuring juicy fresh strawberries, tender flaky biscuits, and luscious whipped cream. Perfect for any occasion, this easy-to-make treat offers a delightful balance of sweet and tangy flavors with a light and fluffy texture that captures the essence of summer.

Ingredients

Strawberries

  • Fresh strawberries – 2 cups, washed, hulled, and sliced
  • Granulated sugar – 2 tablespoons (for macerating)

Biscuit Dough

  • All-purpose flour – 2 cups
  • Baking powder – 1 tablespoon
  • Granulated sugar – 2 tablespoons
  • Salt – 1/2 teaspoon
  • Cold unsalted butter – 1/2 cup (1 stick), cut into small cubes
  • Milk or buttermilk – 2/3 cup
  • Vanilla extract – 1 teaspoon

Whipped Cream

  • Heavy whipping cream – 1 cup, chilled
  • Vanilla extract – 1 teaspoon

Instructions

  1. Prepare the Strawberries: Wash, hull, and slice the fresh strawberries. Toss them with 2 tablespoons of granulated sugar to macerate, extracting juice and softening the fruit. Let them rest for at least 30 minutes to enhance natural sweetness and create a juicy topping.
  2. Make the Biscuit Dough: In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut cold unsalted butter into small cubes and cut into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in milk or buttermilk and 1 teaspoon of vanilla extract just until the dough comes together, being careful not to overmix to keep biscuits tender.
  3. Shape and Bake the Biscuits: Turn the dough onto a floured surface, gently pat it into a 1-inch thick rectangle, and cut out rounds with a biscuit cutter. Place the rounds on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown and fluffy.
  4. Whip the Cream: Chill a mixing bowl. Beat the heavy whipping cream with 1 teaspoon of vanilla extract until soft peaks form. Avoid over-whipping to keep the cream light and airy.
  5. Assemble the Strawberry Shortcake: Slice each biscuit in half horizontally. Spoon a generous layer of macerated strawberries and their juices onto the bottom half, add a dollop of whipped cream, then top with the biscuit crown. Add extra strawberries and cream on top if desired.

Notes

  • Chill your butter and milk to ensure flaky biscuits.
  • Handle the dough gently and avoid overmixing to keep biscuits tender and light.
  • Macerate the berries for at least 30 minutes with sugar to maximize sweetness and juiciness.
  • Stop whipping cream at soft peaks to avoid turning it into butter.
  • Serve Strawberry Shortcake fresh for the best taste and texture.

Nutrition

Keywords: strawberry shortcake, dessert, strawberries, biscuits, whipped cream, summer dessert, easy dessert

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