Classic Strawberry Shortcake
A timeless dessert featuring sweet strawberries layered on fluffy shortcake biscuits, perfect for summer gatherings and satisfying sweet cravings.
Prep time: 20 minutesCook time: 15 minutesServes: 6
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup whole milk
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the milk and vanilla extract until just combined.
5. Drop the dough by spoonfuls onto the prepared baking sheet, forming six equal-sized mounds.
6. Bake for 12-15 minutes or until the biscuits are golden brown.
7. While the biscuits bake, prepare the strawberries by tossing them with 1/4 cup of sugar in a bowl. Let sit for at least 30 minutes.
8. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Once the biscuits are cooled, slice them in half horizontally.
10. Layer the bottom half of each biscuit with sugared strawberries and a generous dollop of whipped cream.
11. Place the top half of the biscuit on top and serve immediately.
Storage
Store leftover shortcake biscuits in an airtight container at room temperature for up to 2 days. Store strawberries and whipped cream separately in the refrigerator.
Reheating
To reheat biscuits, warm them in a 350°F oven for 5 minutes or until warm to the touch.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
