Description
This homemade strawberry shortcake recipe is made with buttery biscuits, macerated strawberries, and whipped cream. An easy summer dessert that’s fresh, fluffy, and perfect for gatherings.
Ingredients
Scale
For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ¾ cup cold cream (plus more for brushing)
- 1 tsp vanilla extract
For the strawberries:
- 1 lb fresh strawberries, hulled & sliced
- 2 tbsp sugar (adjust to taste)
- 1 tsp lemon juice
For the whipped cream:
- 1 cup cold whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep the strawberries: Toss sliced strawberries with sugar and lemon juice. Let them sit for at least 20 minutes to macerate.
- Make the biscuits: – Preheat oven to 425°F. Line a baking sheet with parchment.
- In a mixing bowl (or KitchenAid with paddle), whisk flour, baking powder, sugar, and salt. Cut in butter until pea-sized.
- Add cream and vanilla; mix until dough just comes together. Do not overmix.
- Pat dough into a 1-inch-thick round, then cut into rounds with a biscuit cutter.
- Place on baking sheet, brush tops with cream, and bake 14–16 minutes or until golden. Cool slightly.
- Whip the cream: In your stand mixer with whisk attachment, beat heavy cream, powdered sugar, and vanilla to soft peaks.
- Assemble: Split biscuits, spoon strawberries over the bottom half, top with whipped cream, and finish with the biscuit top.
Notes
Serving tip: Dust with powdered sugar and garnish with a tiny basil or mint sprig.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dessert