Description
A delightful summer dessert featuring tender biscuits layered with fresh strawberries and topped with fluffy whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup milk
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- Mix dry ingredients: In a large bowl, combine flour, baking powder, salt, and sugar.
- Cut in the butter: Add the cold, cubed butter to the flour mixture and cut until it resembles coarse crumbs.
- Add milk gradually: Slowly pour in the milk, stirring gently to form a soft dough.
- Knead and roll the dough: Turn the dough onto a floured surface and knead gently, then roll it out to about 1-inch thick.
- Cut into rounds: Use a biscuit cutter or glass to cut out rounds and place them on a prepared baking sheet.
- Bake: Slide the baking sheet into the oven and bake for 12-15 minutes until golden brown.
- Prepare the strawberries: Combine sliced strawberries with 1/4 cup sugar in a bowl and let sit for 10-15 minutes.
- Whip the cream: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble your shortcakes: Slice biscuits in half, layer strawberries and whipped cream, then crown with the top half.
- Serve immediately for the best experience.
Notes
Make biscuits and whipped cream in advance; store separately and assemble before serving for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg