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Strawberry Shortcake

A delightful summer dessert made with juicy strawberries, fluffy whipped cream, and buttery biscuits, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Summer, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 2 cups fresh strawberries, hulled and sliced Use fresh, ripe strawberries for best flavor.
  • 1/4 cup granulated sugar (for macerating strawberries) Mix with strawberries to create a syrup.
For the shortcakes
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar (for shortcake)
  • 2/3 cup milk
For the whipped cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for whipped cream)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Combine sliced strawberries with 1/4 cup granulated sugar in a medium bowl and set aside to macerate for about 15-20 minutes.
Making the shortcakes
  1. Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, and salt.
  2. In a separate bowl, mix melted butter with 1/4 cup granulated sugar and milk.
  3. Combine wet and dry ingredients to form a soft dough.
Shaping and Baking Biscuits
  1. Turn the dough onto a floured surface, knead gently, and pat into a 1-inch thick rectangle. Cut out rounds with a biscuit cutter.
  2. Place biscuits on a baking sheet lined with parchment paper and bake for about 12-15 minutes until golden brown.
  3. Let them cool slightly before assembling.
Whipping the Cream
  1. In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
Assembling
  1. Halve each biscuit. Top the bottom half with macerated strawberries, add a dollop of whipped cream, and place the biscuit top back on. Serve immediately.

Notes

Store macerated strawberries and whipped cream separately from biscuits to prevent sogginess. Properly stored, they will last about 2 days in the fridge.