Strawberry Shortcake
A delightful summer dessert featuring luscious strawberries, fluffy whipped cream, and tender biscuits, perfect for any occasion.
Ingredients
For the strawberries
- 2 cups fresh strawberries, hulled and sliced Use ripe, organically grown strawberries for best flavor.
- 1/4 cup sugar Adjust sugar based on the sweetness of the strawberries.
For the biscuits
- 2 cups all-purpose flour Can substitute with whole wheat or almond flour for variation.
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, chilled and cubed Ensure butter is very cold for flaky biscuits.
- 1/2 cup milk
- 1 teaspoon vanilla extract Can add a splash for extra flavor.
For the whipped cream
- 1 cup heavy cream Use cold heavy cream for best results.
- 2 tablespoons powdered sugar Adjust for sweetness.
Instructions
Preparation of Strawberries
- In a bowl, mix strawberries with sugar and let sit for 30 minutes to macerate.
Preparation of Biscuits
- Preheat oven to 425°F (220°C).
- In another bowl, combine flour, baking powder, and salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined.
- Turn dough onto a floured surface, knead gently, then pat into a circle about 1-inch thick.
- Cut into rounds and place on a baking sheet.
- Bake for 15-20 minutes until golden.
Whipping the Cream
- Beat heavy cream with powdered sugar until soft peaks form.
Assembly
- To serve, split each biscuit in half, layer with macerated strawberries, and top with whipped cream.
Notes
Store biscuits in an airtight container for up to two days. Assemble the dessert just before serving for best results.