Description
Homemade Strawberry Shortcake is a classic dessert featuring flaky biscuits, sweet macerated strawberries, and fluffy whipped cream, making it the perfect treat for spring and summer. It’s simple to prepare and always a crowd-pleaser.
Ingredients
For the Strawberries: fresh sliced strawberries, granulated sugar
For the Biscuits: all-purpose flour, granulated sugar, baking powder, salt, unsalted butter (frozen for 30 minutes), cold heavy whipping cream, cold whole milk, vanilla extract, turbinado sugar (optional)
For the Whipped Cream: heavy whipping cream, powdered sugar (or to taste), vanilla extract
Instructions
- Combine the sliced strawberries and 3 tablespoons granulated sugar in a bowl. Stir gently to coat and let sit for 30 minutes (or refrigerate for up to 8 hours), stirring occasionally.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Grate the frozen butter and add to the flour mixture. Mix gently with a fork until the mixture resembles coarse crumbs.
- Combine the heavy cream, milk, and vanilla in a liquid measuring cup. Pour into the dry ingredients and stir gently until the dough starts to come together.
- Turn the dough out onto a floured surface. Press into a rectangle 3/4-inch thick. Fold it in half and press again. Repeat 2-3 times to create layers. Press into the final rectangle and cut out biscuits with a 3-inch cutter. Place on the prepared baking sheet and brush with extra heavy cream and turbinado sugar.
- Bake for 13-15 minutes, or until golden brown.
- For the whipped cream: Beat 1 cup of heavy whipping cream with a hand mixer or stand mixer until medium-soft peaks form. Add powdered sugar and vanilla extract, and beat on low speed to combine.
- To serve, slice the biscuits in half. Layer with macerated strawberries and whipped cream. Serve immediately.
Notes
For variations, try using raspberries, blueberries, or a mix of fruits.
To make it vegan, use dairy-free butter and coconut cream or a dairy-free whipped topping.
For a gluten-free option, use a gluten-free flour blend.
To make the biscuits flaky, use cold butter and handle the dough gently.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
