Description

A classic homemade strawberry shortcake recipe featuring tender, flaky biscuits, sweet strawberries, and freshly whipped cream. Perfect for a summer dessert or special occasion.

Ingredients

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 egg wash)
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add milk and vanilla extract to the flour mixture and stir just until combined.
Turn the dough out onto a floured surface and gently knead it a few times. Pat into a 1-inch thick round and cut out biscuits using a 2.5-inch cutter.
Place biscuits on the prepared baking sheet, brush tops with beaten egg, and bake for 12-15 minutes or until golden brown. Let cool.
While biscuits bake, mix sliced strawberries with 1/4 cup sugar and let sit for 15-20 minutes to macerate.
In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Slice the cooled biscuits in half. Spoon strawberries and juice onto the bottom half, top with whipped cream, and place the other biscuit half on top.
Serve immediately and enjoy!

Notes

Use cold butter for the flakiest biscuits.
You can prepare the strawberries a few hours in advance for deeper flavor.
Substitute whipped cream with ice cream for a twist.