This Strawberry Shortcake recipe is a delightful, classic dessert that perfectly captures the essence of summer. With a combination of buttery biscuits, sweet strawberries, and fluffy whipped cream, it's a treat that feels both rustic and elegant. Perfect for gatherings or a special family treat!
The foundation of this recipe is the all-purpose flour, which gives the biscuits their structure. Granulated sugar adds a touch of sweetness to both the biscuits and the strawberries. Baking powder is the leavening agent that helps the biscuits rise, while a pinch of salt enhances the overall flavor. The key to tender biscuits is cold unsalted butter — it creates flaky layers as it melts during baking.
Whole milk makes the dough moist, while vanilla extract adds a hint of warmth to the biscuits. The star of the show, of course, is the fresh strawberries. When combined with sugar and lemon juice, they release their juices, creating a luscious topping. Heavy whipping cream, when whipped with powdered sugar and vanilla, forms the light, airy complement to the dessert.
For a delightful twist, drizzle some balsamic reduction over your strawberry shortcake. It adds a tangy depth that pairs beautifully with the sweetness of the strawberries. If you’re feeling extra indulgent, serve with a scoop of vanilla ice cream on the side.
First, preheat your oven to 425°F (220°C) to make sure it's ready for the biscuits. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures all your dry ingredients are evenly distributed before you add the butter.
Next, cut the cold butter into your dry ingredients until the mixture resembles coarse crumbs. You can use a pastry cutter or your fingers, but work quickly to keep the butter cold. Stir in the milk and vanilla extract, mixing just until you have a dough. Be careful not to overmix; you want a tender biscuit.
Turn the dough onto a floured surface and knead it gently a few times. This step is just to bring the dough together, so don’t overdo it. Flatten the dough to about 1/2-inch thick, then cut it into rounds with a biscuit cutter. Place the rounds on a baking sheet and pop them into the oven for 12-15 minutes. They should come out golden brown and deliciously fragrant. Let them cool completely.
While the biscuits are baking, prepare your strawberries. Slice them up and combine them with sugar and lemon juice in a bowl. Let them sit and macerate, which will draw out their natural juices and intensify their sweetness.
For the whipped cream, beat the heavy cream with powdered sugar and vanilla until soft peaks form. This means the cream should hold its shape but have a slight curl at the tip.
To assemble, slice your cooled biscuits in half. Layer the bottom half with strawberries and a generous dollop of whipped cream, then crown it with the top half of the biscuit. Serve immediately for the freshest taste!
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