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Strawberry Shortcake

Strawberry Shortcake
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This classic Strawberry Shortcake recipe offers a perfect balance of sweet, juicy strawberries, light and flaky biscuits, and fluffy whipped cream. Easy to make with simple ingredients, it highlights fresh, seasonal strawberries and can be customized for dietary preferences. Ideal for family gatherings or elegant celebrations, this dessert combines delightful textures and flavors for an irresistible treat.

Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup heavy cream (plus additional for whipping)
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, washed and sliced
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar (for macerating strawberries)

Instructions

  1. Prepare the Strawberries: Wash and slice the fresh strawberries. Toss them with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Allow to macerate for at least 30 minutes to bring out their natural sweetness and soften them.
  2. Make the Shortcake Dough: In a large bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 cup sugar, and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until the mixture becomes crumbly. Stir in 3/4 cup heavy cream until the dough just comes together, being careful not to overmix.
  3. Shape and Bake the Biscuits: Turn the dough onto a floured surface and gently pat it into a circle about one inch thick. Use a biscuit cutter to shape rounds and place them on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown.
  4. Whip the Cream: While the biscuits bake, whip additional heavy cream with a touch of sugar and 1 teaspoon vanilla extract until soft peaks form, creating a light and airy topping.
  5. Assemble the Strawberry Shortcake: Slice the warm biscuits in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, add a dollop of whipped cream, and top with the biscuit lid. Optionally, add extra strawberries and cream on top for a beautiful finish.

Notes

  • Use cold butter to create flaky biscuits with a tender texture.
  • Do not overwork the dough to keep biscuits light and fluffy.
  • Macerate strawberries for at least 30 minutes to deepen flavor and soften them.
  • Whip the cream to soft peaks for a creamy yet stable topping.
  • Serve immediately to enjoy the contrast of warm biscuits and cool cream.
  • Store leftover biscuits separately at room temperature up to 2 days; refrigerate strawberries and whipped cream separately.
  • Freeze unbaked biscuit dough for up to one month and bake fresh when ready.
  • Rewarm biscuits gently before assembling to refresh texture.

Nutrition

Keywords: Strawberry Shortcake, dessert, fresh strawberries, biscuits, whipped cream, classic dessert, homemade dessert, sweet treat

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