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–+ servings

Strawberry Shortcake

A delightful dessert featuring sweet, ripe strawberries layered between fluffy biscuits and topped with light whipped cream, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Strawberries
  • 2 cups fresh strawberries, sliced Use ripe strawberries for the best flavor.
  • 1/4 cup granulated sugar To macerate the strawberries.
For the Whipped Cream
  • 2 cups heavy cream Beat until soft peaks form.
  • 1/3 cup powdered sugar For sweetening the whipped cream.
  • 1 teaspoon vanilla extract Adds flavor to the cream.
For the Biscuits
  • 2 1/2 cups all-purpose flour For making the shortcakes.
  • 1 tablespoon baking powder Leavening agent.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/4 cup unsalted butter, cold and cubed Must be cold for flaky biscuits.
  • 1 cup milk To bind the dough.

Method
 

Preparation
  1. In a bowl, combine the sliced strawberries with granulated sugar and let sit for 30 minutes to macerate.
  2. For the whipped cream, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  3. In another bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until it resembles coarse crumbs.
  4. Stir in the milk until just combined.
Baking
  1. Turn the dough onto a floured surface and knead gently.
  2. Roll out and cut into rounds.
  3. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden.
Assembly
  1. Split the shortcakes in half, layer with strawberries and whipped cream, and top with the other half.
  2. Serve immediately.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 2gSugar: 18g

Notes

Store the components separately if you have leftovers. Keep whipped cream and strawberries in the refrigerator for up to 2 days. The shortcakes can be stored at room temperature for up to 3 days. Assemble fresh to avoid sogginess.

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