Strawberry Shortcake
Buttery, crumbly biscuits are split and filled with sweet, macerated strawberries and clouds of fresh whipped cream. This classic dessert captures the very essence of summer in every delightful bite.
- Prep time: 19 minutes
- Cook time: 24 minutes
- Total time: 43 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 pound fresh strawberries, sliced
- 1/3 cup granulated sugar (for berries)
- 1 cup heavy whipping cream (for topping)
- 1 teaspoon vanilla extract
Instructions
- Toss strawberries with 1/3 cup sugar and set aside to macerate.
- Preheat oven to 400 degrees F.
- Whisk flour, 2 tablespoons sugar, baking powder, and salt in a bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in 3/4 cup heavy cream until just combined.
- Drop portions of dough onto a baking sheet and bake for 12 to 15 minutes.
- Whip the remaining cream with vanilla until soft peaks form.
- Split the warm biscuits and layer with berries and whipped cream.
- Serve immediately.
Tips
- Keep the butter as cold as possible to ensure flaky biscuits.
- Don't overwork the dough; handle it as little as possible.
- Macerate the berries for at least 30 minutes to create a natural syrup.
Frequently Asked Questions
Can I make the biscuits ahead of time?
Yes, they are best served warm but can be reheated in the oven for a few minutes.
What if I want a firmer biscuit?
You can roll the dough out and use a biscuit cutter instead of dropping it by spoonfuls.
Is there a substitute for heavy cream in the dough?
You can use whole milk, but the biscuits will be slightly less rich.