Strawberry Shortcake
Strawberry shortcake is the quintessential early summer dessert featuring layers of sweet, juicy strawberries, fluffy golden biscuits, and whipped cream. Each bite is a harmony of flavors and textures, perfect for gatherings or family picnics.
Ingredients
- 1 pound fresh strawberries
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup cold unsalted butter
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Wash and hull the strawberries. Slice them and place in a bowl with 1/4 cup granulated sugar. Stir to combine and let sit for at least 30 minutes to release juices.
- In a large mixing bowl, combine flour, baking powder, salt, and 2 tablespoons sugar. Whisk gently to blend.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract just until the dough comes together. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Cut out 6 round biscuits using a biscuit cutter or the rim of a glass.
- Place the biscuits on the prepared baking sheet and bake for 15 to 18 minutes, or until golden brown. Transfer to a cooling rack.
- While the biscuits cool, whip the cream with powdered sugar and vanilla extract until soft peaks form.
- To assemble, slice each biscuit in half. Spoon a generous helping of strawberries over the bottom half. Top with whipped cream and then the other biscuit half. Add more berries and whipped cream on top if desired.
- Serve immediately and enjoy.
Nutrition
Calories: 370kcalCarbohydrates: 42gProtein: 5gFat: 21gSodium: 310mgFiber: 2gSugar: 17g
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