Classic Strawberry Shortcake is the epitome of a summer dessert—fresh, light, and bursting with the sweetness of ripe strawberries. This recipe brings together buttery biscuits, juicy strawberries, and fluffy whipped cream in a delightful harmony.
Flour: The base of our biscuits, providing structure and texture.
Granulated Sugar: Adds sweetness to both the biscuits and strawberries.
Baking Powder: Ensures the biscuits rise and become light and fluffy.
Salt: Enhances the flavor of the biscuits, balancing the sweetness.
Butter: Cold and cubed, it creates a flaky texture in the biscuits.
Milk: Binds the dry ingredients together to form a dough.
Vanilla Extract: Adds warmth and depth to both the biscuits and whipped cream.
Strawberries: The star ingredient, providing fresh and juicy sweetness.
Heavy Whipping Cream: Whipped into a light and airy topping.
Powdered Sugar: Sweetens and stabilizes the whipped cream.
Pair this strawberry shortcake with a scoop of vanilla ice cream for an extra indulgence. It also complements a chilled glass of sparkling wine for a sophisticated touch. If you're enjoying it in the morning, a cup of Earl Grey tea beautifully accompanies its flavors.
First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This helps prevent sticking and ensures an even bake. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This dry mix is the foundation of your biscuits.
Next, add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs. This step is crucial for achieving a flaky biscuit texture.
Pour in the milk and a teaspoon of vanilla extract. Stir until just combined—overmixing can lead to tough biscuits. Drop spoonfuls of dough onto your prepared baking sheet, aiming for six equal-sized mounds.
Bake these biscuits for 12-15 minutes, or until they are golden brown on the outside. While they bake, toss your sliced strawberries with 1/4 cup of sugar in a bowl. Let them sit for at least 30 minutes to macerate, which will draw out their juices and create a natural syrup.
For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. This means when you lift the beaters, the cream should hold a peak that slightly droops.
Once the biscuits have cooled, slice them in half horizontally. Layer the bottom half with a generous spoonful of sugared strawberries and a dollop of whipped cream. Top with the other biscuit half and serve immediately to enjoy the full freshness.
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