Description
A classic homemade strawberry shortcake recipe with tender biscuits, sweet macerated strawberries, and fluffy whipped cream for a delightful dessert.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 egg, beaten (for brushing tops)
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in milk and vanilla just until combined. Do not overmix.
- Drop spoonfuls of dough onto the baking sheet to form 6 biscuits. Brush tops with beaten egg.
- Bake for 12-15 minutes or until golden brown. Cool on a wire rack.
- Meanwhile, mix sliced strawberries with 1/4 cup sugar and let sit for 15-20 minutes to macerate.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Split each biscuit in half. Spoon strawberries over the bottom half, top with whipped cream, and place the other half on top.
- Serve immediately and enjoy!
Notes
- For extra flavor, add a dash of lemon zest to the strawberry mixture.
- Chill your mixing bowl and beaters before whipping cream for best results.
- Shortcakes can be made ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 18g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg