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Strawberry Shortcake

A delightful blend of fluffy biscuits, juicy strawberries, and creamy whipped goodness, perfect for showcasing fresh strawberries and guaranteed to please a crowd.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour For the biscuit base
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Keeps the biscuits flaky
  • 1 cup heavy cream Whip just before serving for the best texture
For the Strawberries
  • 4 cups fresh strawberries, sliced Let sit with powdered sugar to macerate
  • 1/4 cup powdered sugar For coating strawberries
Extras
  • 1 teaspoon vanilla extract For added flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream until just combined.
  5. Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick rectangle and cut into rounds.
Baking
  1. Place the dough rounds on a baking sheet and bake for 15-20 minutes or until golden brown.
  2. While the biscuits are baking, mix strawberries with powdered sugar and let sit for 10 minutes.
Assembly
  1. Slice the biscuits, layer with strawberries and whipped cream, and top with another biscuit slice.
  2. Serve immediately.

Notes

For best texture, assemble the shortcake right before serving. Cover and refrigerate leftovers for up to 2 days, but the biscuits may get soggy. Consider using a sharp biscuit cutter for clean edges.