Description
A simple recipe for traditional strawberry shortcake featuring sweet biscuits and fresh strawberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar plus 2 tablespoons for strawberries
- 1/2 cup cold unsalted butter, cut into pieces
- 3/4 cup milk
- 4 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the milk and stir just until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
- Use a 2.5-inch biscuit cutter to cut out rounds. Place them on the prepared baking sheet.
- Bake for 12 to 15 minutes, or until golden brown. Let cool slightly.
- In a separate bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar. Let them sit for 15 minutes to release juices.
- In a chilled bowl, whip the heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
- Split the warm biscuits in half horizontally. Place the bottom half on a plate. Top with strawberries and a dollop of whipped cream. Place the top half on the cream and add more strawberries and cream. Serve immediately.
Notes
- For richer flavor, use heavy cream instead of milk in the biscuit dough.
- You can sweeten the whipped cream to your taste preference.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 75
Keywords: strawberry shortcake, biscuit, fresh strawberries, whipped cream, dessert