Go Back

Irresistible Strawberry Shortcake

A classic dessert made with fresh strawberries and tender biscuits, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 2 cups fresh strawberries Washed, stems removed, and sliced.
  • 1/2 cup granulated sugar Used to mix with strawberries.
For the Biscuits
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter Cold, cut into the mixture.
  • 1 cup heavy whipping cream Used for both biscuits and whipped topping.
  • 1 teaspoon vanilla extract For flavoring the whipped cream.

Method
 

Preparation
  1. Wash strawberries, remove stems, and slice. Toss with 1/4 cup sugar and let sit for 30 minutes.
  2. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. In a bowl, combine flour, baking powder, salt, and remaining 1/4 cup sugar, then whisk together.
  4. Cut cold butter into dry ingredients until the mixture resembles coarse crumbs.
  5. Make a well in the mixture and pour in heavy cream. Gently mix until combined.
  6. Turn the dough onto a floured surface, shape into a rectangle, and cut into squares or rounds.
Baking
  1. Place biscuits on the baking sheet and bake for 15-20 minutes, or until golden brown.
Assembly
  1. Beat remaining heavy cream and vanilla extract until soft peaks form.
  2. Slice biscuits in half and assemble with macerated strawberries and whipped cream.
  3. Serve immediately.

Notes

For an elegant touch, serve with vanilla ice cream or a light salad. Pair with mint tea or lemonade. Biscuits are best eaten fresh but can be kept for two days. Freeze components separately for longer storage.