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Strawberry Shortcake

A delightful combination of tender biscuits, juicy strawberries, and fluffy whipped cream, perfect for a sweet summer dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 2 pounds Fresh strawberries Pick bright red berries; slice and toss with sugar to macerate.
  • 2 tablespoons Granulated sugar For macerating strawberries; adjust based on sweetness of berries.
For the Biscuits
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder Leavening agent for biscuits.
  • 0.5 teaspoons Salt Enhances flavor.
  • 0.25 cups Granulated sugar For the biscuits.
  • 0.5 cups Cold butter Cubed; keep cold for flaky biscuits.
  • 0.75 cups Milk or buttermilk Buttermilk imparts extra flavor.
For the Whipped Cream
  • 1 cup Heavy whipping cream Start cold for best results.
  • 2 tablespoons Granulated sugar To sweeten the cream.
  • 1 teaspoon Vanilla extract Adds flavor to the whipped cream.

Method
 

Preparation
  1. Slice the strawberries and toss them with sugar. Let them sit for 20-30 minutes to become juicy.
  2. In a bowl, mix flour, baking powder, sugar, and salt.
  3. Cut in the cold butter until the mixture looks crumbly.
  4. Add milk or buttermilk and stir until a dough forms. Avoid overmixing.
  5. Pat the dough into a thick round and cut into biscuits. Bake at 425°F (220°C) for about 12-15 minutes until tall and golden.
  6. Whip the heavy cream with sugar and vanilla until soft peaks form.
  7. Assemble by splitting a warm biscuit, spooning on strawberries and juice, adding whipped cream, and topping with the other half.

Notes

Make strawberry and whipped cream ahead of time if necessary. Assemble just before serving to keep biscuits from getting soggy.