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Strawberry Shortcake
Strawberry Shortcake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Impress with easy strawberry shortcake: sweetened strawberries on biscuits topped with whipped cream - your go-to recipe!
Ingredients:
  • Strawberries:
  • 3 pint baskets fresh strawberries (about 6 cups)
  • 1/2 cup (100 g) white granulated sugar for the strawberries
  • Whipped Cream:
  • 1 cup (236 ml) heavy whipping cream
  • 2 teaspoons powdered sugar
  • 2 drops vanilla extract
  • Biscuits:
  • 3 1/4 cups (455g) all purpose flour, divided ( 3 cups and 1/4 cup)
  • 3 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons (168g) unsalted butter, cut into small cubes
  • 1 cup (236 ml) milk
  • 1/4 (60 ml) cup heavy cream
  • 1 1/2 teaspoons vanilla extract
Instructions:
  • Prepare the strawberries by removing the stems and cutting them into halves, quarters, or thick slices.
  • Enhance the strawberries' flavor by mixing them with sugar: Combine the sliced strawberries and 1/4 cup of sugar in a large bowl. Adjust with up to another 1/4 cup of sugar to suit the berries' sweetness. Gently toss the strawberries until evenly coated with sugar. Allow them to rest at room temperature for roughly 20 minutes until they soften and start to juice.
  • After 20 minutes, lightly crush approximately a quarter of the strawberries in the bowl using a potato masher. Gently stir to combine, ensuring the juices are released. Allow the mixture to rest as you proceed with baking the biscuits.
  • In a large bowl, energetically whisk together 3 cups of flour, sugar, baking powder, and salt until fully combined.
  • Incorporate the butter: Blend the butter into the flour mixture using your fingers, a pastry cutter, a fork, or a food processor until the butter pieces are the size of peas.
  • Combine the milk, cream, and vanilla extract. Pour the mixture into the flour well and stir until just combined - the dough should be shaggy. Add more flour if too wet. Knead lightly by hand to form a slightly tacky dough, adding flour as needed.
  • Chill the dough: Shape the dough into an 8-inch square, about 3/4-inch to an inch thick, on a lightly floured surface. Transfer the dough to a parchment or silicone-lined baking sheet, cover with plastic wrap, and refrigerate for 20 minutes.
  • To bake the biscuits: Preheat the oven to 425ºF. Take the dough out of the refrigerator and slice it into 9 equal squares. Place the squares 2 inches apart on a baking sheet. Bake until the biscuits are a lovely medium golden brown, for about 18 to 20 minutes. Recipe yields 9 delicious biscuits.
  • Prepare the whipped cream by using an electric mixer to whip cream with a splash of vanilla and 2 teaspoons of powdered sugar. Chill covered in the refrigerator until serving.
  • Enjoy this delicious dessert by splitting the biscuits, if desired, then topping them with macerated strawberries and whipped cream. Share your feedback by leaving a star rating below!

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