Description
Classic Strawberry Shortcake is a delightful dessert featuring sweet, juicy strawberries layered between light, flaky homemade biscuits and topped with fluffy whipped cream. This easy-to-make treat blends the freshness of macerated strawberries with buttery baked biscuits, perfect for a summer gathering or an indulgent snack.
Ingredients
Scale
For the strawberries:
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 2/3 cup milk
For the topping:
- Whipped cream for topping
Instructions
- Prepare the Strawberries: In a bowl, combine the sliced strawberries with sugar. Let them sit for 10-15 minutes to release their juices and form a syrupy texture.
- Make the Biscuits: Preheat your oven to 400°F (200°C). In a separate bowl, mix the flour and baking powder. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Combine and Form the Dough: Add the milk to the flour mixture and stir until just combined. Be careful not to overmix to keep the biscuits light and fluffy.
- Bake the Biscuits: Spoon the dough onto a baking sheet, forming small biscuit-sized rounds. Bake for 12-15 minutes, or until golden brown.
- Assemble the Shortcakes: Once the biscuits are cool enough to handle, slice them in half. Layer the biscuits with the macerated strawberries and a generous amount of whipped cream.
- Serve: Serve immediately and enjoy the warm, buttery biscuits, sweet strawberries, and fluffy whipped cream!
Notes
- Ensure the butter is very cold when cutting into the flour for flaky biscuits.
- Do not overmix the dough to keep the biscuits tender.
- You can chill the biscuit dough for 15 minutes before baking for even flakier results.
- Use fresh strawberries for the best flavor; frozen can be used but may yield a more watery syrup.
- Whipped cream can be homemade or store-bought depending on preference.
