Description
An easy, classic dessert layered with sweet strawberries, whipped cream, and tender homemade biscuits—perfect for warm-weather gatherings.
Ingredients
For the Shortcakes:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
2/3 cup milk
1 tsp vanilla extract
For the Strawberries:
4 cups fresh strawberries, sliced
1/4 cup granulated sugar
For the Whipped Cream:
1 1/2 cups heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 425°F (220°C).
Make the shortcake dough: In a large bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add liquids: Stir in milk and vanilla extract just until dough forms—don’t overmix.
Shape and bake: Drop dough into 6 equal portions on a baking sheet. Bake for 12–15 minutes, or until golden brown. Let cool.
Macerate the strawberries: Toss sliced strawberries with sugar and let sit for 15 minutes to release juices.
Make the whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble: Slice shortcakes in half, layer with macerated strawberries and whipped cream, and top with the other half. Serve immediately.
Notes
Use cold butter for flakier, more tender shortcakes.
Allow strawberries to macerate for maximum flavor and juiciness.
Assemble just before serving for best texture.
Add lemon zest to the dough for a citrusy twist.
You can substitute store-bought whipped cream or shortcakes in a pinch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
