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Strawberry Shortcake

A simple and delicious strawberry shortcake made with flaky biscuits, fresh strawberries, and homemade whipped cream.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the biscuits
  • 2 cups All-purpose flour For biscuits
  • 1/4 cup Granulated sugar For biscuits
  • 1 tbsp Baking powder For leavening the biscuits
  • 1/2 tsp Salt Balances sweetness
  • 1/2 cup Cold butter Cut into cubes
For the strawberries
  • 1 lb Fresh strawberries Macerate for sweetness
  • 1/2 cup Granulated sugar For macerating strawberries
For the whipped cream
  • 1 cup Heavy cream For whipped cream
  • 1 tbsp Granulated sugar To sweeten whipped cream
  • 1 tsp Vanilla extract Optional for flavor

Method
 

Preparation
  1. Preheat the oven.
  2. In a bowl, mix together flour, sugar, baking powder, and salt.
  3. Cut cold butter into the flour mixture until you have pea-sized bits.
  4. Add milk until just combined to form a soft dough.
  5. Pat the dough out and cut into rounds.
  6. Bake until golden.
Strawberry Preparation
  1. Slice strawberries and toss with sugar. Let them sit for 15-20 minutes to macerate.
Whipped Cream Preparation
  1. Whip heavy cream with sugar and vanilla until soft peaks form.
  2. Be careful not to over-whip.
Assembly
  1. Split the baked biscuits in half.
  2. Spoon over the syrupy strawberries.
  3. Add a dollop of homemade whipped cream.
  4. Top with the other biscuit half and enjoy.

Notes

For the best flavor, use fresh, in-season strawberries. You can store biscuits wrapped to prevent drying out, and this recipe can be made gluten-free by using a suitable flour substitute.