Go Back

Strawberry Shortcake

A delightful treat featuring fluffy biscuits, juicy strawberries, and a cloud of whipped cream that transports you to a sunny picnic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

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 better texture.
  • 3/4 cup whole milk
For the toppings
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar For the strawberries.
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk until just combined; don’t overmix!
  5. Turn onto a floured surface and knead gently.
  6. Roll out to about 1-inch thick and cut into rounds.
  7. Place on a baking sheet and bake for 12-15 minutes until golden.
Topping and Assembly
  1. While the biscuits bake, mix sliced strawberries with 1/4 cup sugar and let sit for about 30 minutes.
  2. Whip the heavy cream with powdered sugar and vanilla until peaks form.
  3. To assemble, split warm biscuits in half, layer with strawberries and whipped cream, and top with the biscuit half.

Notes

Store leftovers in the fridge for up to 2 days. You can freeze biscuits for a month but thaw in the fridge before serving.