Description
Classic Strawberry Shortcake is a delightful dessert featuring tender, homemade biscuits layered with sweet, syrupy macerated strawberries and topped with fluffy whipped cream. This simple and timeless treat is perfect for showcasing fresh strawberries and is ideal for a quick elegant dessert.
Ingredients
Scale
For the Strawberries
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 2/3 cup milk
For the Topping
- Whipped cream for topping
Instructions
- Prepare the Strawberries: In a bowl, combine the sliced strawberries with sugar. Let them sit for 10-15 minutes to release their juices and form a syrupy texture, which will create a sweet and tangy topping for the shortcakes.
- Make the Biscuits: Preheat your oven to 400°F (200°C). In a separate bowl, mix the flour and baking powder. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs, ensuring tender, flaky biscuits.
- Combine and Form the Dough: Add the milk to the flour mixture and stir until just combined. Be careful not to overmix to keep the biscuits light and fluffy, as overworking the dough can make them tough.
- Bake the Biscuits: Spoon the dough onto a baking sheet, forming small biscuit-sized rounds. Bake for 12-15 minutes, or until golden brown on top and cooked through.
- Assemble the Shortcakes: Once the biscuits are cool enough to handle, slice them in half horizontally. Layer the bottom halves with the macerated strawberries and a generous amount of whipped cream, then place the biscuit tops over the filling.
- Serve: Serve immediately to enjoy the perfect balance of warm, buttery biscuits, sweet and juicy strawberries, and light whipped cream.
Notes
- For best results, use fresh, ripe strawberries to maximize sweetness and flavor.
- Cold butter is crucial for creating flaky biscuits—keep it chilled until ready to mix.
- Do not overmix the biscuit dough to maintain a tender texture.
- You can substitute heavy cream whipped by hand or use store-bought whipped cream for convenience.
- The biscuits are best served fresh but can be reheated slightly before assembling if needed.
