Print

Strawberry Shortcake

Strawberry Shortcake
Print Recipe

Strawberry Shortcake is a classic, easy-to-make dessert featuring juicy, sweet strawberries macerated with sugar, fluffy buttery biscuits, and whipped cream. Perfect for any season and occasion, this dessert combines fresh ingredients and straightforward steps for a delightful treat loved by kids and adults alike.

Ingredients

Strawberries

  • Fresh ripe strawberries – 4 cups, washed and sliced
  • Granulated sugar – 1/4 cup (for macerating strawberries)

Biscuit Dough

  • All-purpose flour – 2 cups
  • Baking powder – 1 tablespoon
  • Salt – 1/2 teaspoon
  • Unsalted butter – 1/2 cup (cold, cut into small cubes)
  • Milk or buttermilk – 3/4 cup
  • Vanilla extract – 1 teaspoon (optional)

Whipped Cream

  • Heavy whipping cream – 1 cup (chilled)
  • Granulated sugar – 2 tablespoons
  • Vanilla extract – 1 teaspoon

Instructions

  1. Prepare the Strawberries: Wash and slice fresh strawberries, then toss them with granulated sugar. Let them sit for at least 30 minutes to macerate, which draws out their natural juices and intensifies their sweetness.
  2. Make the Biscuit Dough: In a mixing bowl, combine flour, baking powder, salt, and cold butter cut into small cubes. Use a pastry cutter or your fingers to blend the butter until the mixture resembles coarse crumbs. Then add milk or buttermilk gradually, stirring until the dough just comes together. Optionally add vanilla extract for flavor.
  3. Bake the Biscuits: Turn the dough onto a floured surface, gently pat it out to about 1 inch thickness, and cut into rounds with a biscuit cutter. Place the biscuits on a baking sheet and bake at 425°F (220°C) for 12-15 minutes or until golden brown and fluffy.
  4. Whip the Cream: Chill the mixing bowl and beaters, then whip the heavy cream with sugar and vanilla extract until soft peaks form. This topping adds a cloud-like texture to the shortcake.
  5. Assemble the Strawberry Shortcake: Slice the warm biscuits in half, pile on a generous spoonful of macerated strawberries with their juice, and top with a dollop of whipped cream. Place the biscuit top on or serve open-faced—both ways are delicious.

Notes

  • Cold butter is key to achieving flaky biscuits with perfect layers.
  • Do not overmix the biscuit dough to avoid dense texture.
  • Use fresh strawberries for the best flavor and juiciness.
  • Whip cream until soft peaks form; avoid overwhipping to prevent graininess.
  • Serve soon after assembling to prevent biscuits from becoming soggy.

Nutrition

Keywords: strawberry shortcake, dessert, biscuits, whipped cream, strawberries, easy dessert, summer dessert

Find it online: https://tastebudtrek.com/strawberry-shortcake/