Description
Strawberry Shortcake is a classic dessert made with tender, buttery biscuits layered with sweetened fresh strawberries and fluffy whipped cream. It’s a perfect treat for spring and summer celebrations, bringing together nostalgic flavors and seasonal charm.
Ingredients
Units
Scale
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- For the Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the buttermilk and vanilla until just combined—do not overmix.
- Drop large spoonfuls of dough onto the prepared baking sheet. Bake for 12–15 minutes or until golden brown. Cool on a wire rack.
- While the biscuits bake, toss the sliced strawberries with sugar and lemon juice. Let them macerate for 20–30 minutes.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Slice the cooled biscuits in half. Layer the bottom with whipped cream and strawberries, then top with the other biscuit half. Finish with more whipped cream and berries. Garnish with fresh mint if desired.
Notes
- Chill your mixing bowl and beaters for faster whipped cream.
- Make biscuits in advance and reheat briefly before serving for warm shortcakes.
- Substitute other berries or mix them in for a twist.
- Don’t overmix the biscuit dough to keep it tender.
Nutrition
- Serving Size: 1 shortcake
- Calories: 340 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
