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Strawberry Shortcake

Strawberry Shortcake

This Strawberry Shortcake recipe features layers of fresh strawberries and cream on a fluffy biscuit base.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 2 pints ripe, well-rinsed strawberries
  • ½ cup sugar, or to taste (2 Tbsp)
For the Biscuit Base
  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 1¼ cups butter (¾ c + 2 Tbsp, divided)
  • 1¼ cups cream (milk, whole preferred)
  • 1-1¾ cups cream for topping
  • ¼ teaspoon vanilla extract

Method
 

  1. Preheat your oven to 425°F (220°C). In a bowl, mix the strawberries with sugar and set aside to macerate.
  2. In another bowl, whisk flour, sugar, salt, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in cream until just combined.
  3. Turn dough onto a floured surface and knead gently. Pat into a thickness of about 1-inch and cut into rounds.
  4. Place the rounds on a baking sheet and bake for 15-20 minutes until golden. Let cool.
  5. Whip the cream for topping and add vanilla extract. Assemble by splitting the biscuits, layering with strawberries and cream.

Notes

For added flavor, you can mix a bit of lemon zest into the cream.