Description
Indulge in the classic flavors of summer with this Easy Strawberry Shortcake recipe. Tender, homemade biscuits are filled with juicy macerated strawberries and topped with billowy whipped cream for a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
For the Strawberries:
- 1 pound fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup cold unsalted butter (cubed)
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a bowl, toss sliced strawberries with 1/4 cup sugar and let sit for at least 30 minutes to macerate and release juices.
- Make the Biscuits: Preheat the oven to 425°F. In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons sugar. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla to form a soft dough. Drop portions onto a baking sheet and bake for 12–15 minutes.
- Whip the Cream: In a cold bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Shortcakes: Slice each biscuit in half. Spoon strawberries and juices over the bottom half, add whipped cream, and top with the other half of the biscuit. Serve immediately.
Notes
- For extra richness, brush biscuit tops with cream before baking.
- You can prepare the strawberries and whipped cream ahead of time and assemble just before serving.
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 20g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
