A simple and delicious strawberry shortcake recipe perfect for summer gatherings. Enjoy juicy strawberries, tender biscuits, and sweet whipped cream.
Author:purejoyalex
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
3/4 cup milk
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Pour in the milk and stir until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
Cut the dough into 8 squares. Place the squares on the prepared baking sheet.
Bake for 12-15 minutes, or until golden brown. Let cool slightly.
While the biscuits bake, combine the sliced strawberries and 1/4 cup granulated sugar in a bowl. Let sit for 10 minutes to macerate.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble, split the warm biscuits in half. Spoon strawberries over the bottom half, top with whipped cream, and then place the top half of the biscuit on. Add more strawberries and cream if desired.
Notes
For a gluten-free option, use a gluten-free all-purpose flour blend.
You can make mini shortcakes by cutting the dough with a biscuit cutter.
For a sheet pan version, press the dough into a rectangular pan and cut into squares after baking.