Description
Classic Strawberry Shortcake with golden flaky biscuits, fresh strawberry topping, and whipped cream. A perfect dessert that’s easy to make at home.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold, cubed
- 3/4 cup heavy cream, plus extra for brushing
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar
- 1 cup heavy cream (for whipped cream)
- 1 tbsp powdered sugar (for whipped cream)
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add heavy cream and vanilla extract, stirring until dough comes together.
- Turn dough onto floured surface, pat into rectangle ~1 inch thick, and cut into rounds.
- Place on baking sheet, brush tops with extra cream.
- Bake 12–15 minutes until golden brown. Cool slightly.
- Mix sliced strawberries with powdered sugar and let sit 10–15 minutes.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Slice shortcakes in half. Layer strawberries and whipped cream on the bottom halves, then top with remaining biscuit halves.
- Serve immediately.
Notes
- Shortcakes can be made ahead and stored in an airtight container for up to 2 days.
- For a twist, use vanilla ice cream instead of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Shortcake
- Method: Bake
- Cuisine: American