Dessertsbellyfull
Strawberry Shortcake
This Strawberry Shortcake recipe layers flaky homemade biscuits with juicy sugared strawberries and fluffy whipped cream for an easy dessert!
👥 5 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Madhumita Sathishkumar📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
- whisk
- spatula
- knife
📝 Preparation Steps
1
Macerate
2
Wash, hull, and slice the strawberries. In a bowl, combine them with sugar, a pinch of salt, and lemon juice. Stir gently and let sit for at least ⏱️ 15 minutes so the strawberries release their natural juices.
fresh strawberries (hulled and sliced)2 cupslemon juice1 tsp
3
Prep
4
Preheat the oven to 425°F and line a baking sheet with parchment paper.
5
Whisk
6
In a large bowl, whisk together flour, sugar, baking powder, and salt to evenly distribute the ingredients.
baking powder1 tbsp
7
Cut
8
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
9
Mix
10
Pour in the milk and vanilla extract. Stir gently with a spatula until the dough just comes together, being careful not to overmix.
vanilla extract1 tsp
11
Roll
12
Transfer the dough onto a lightly floured surface. Using a rolling pin, gently flatten it to about 1½ inches thick. With a 3-inch cookie cutter, cut out 5-6 rounds (be sure to cut straight down, without twisting.)
13
Transfer
14
Carefully transfer the rounds to a parchment-lined baking sheet, spacing them about 2 inches apart.
15
Brush the tops lightly with heavy whipping cream and sprinkle a little Demerara sugar over each biscuit.
whipping cream (for topping)2 tbspcold heavy whipping cream1 cupDemerara sugar (for topping)2 tbsp
16
Bake for ⏱️ 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the shortcakes cool for 5–⏱️ 10 minutes. Once shortcakes have cooled slightly, slice each one in half horizontally using a serrated knife.
17
Whip
18
While shortcakes are baking, chill a medium bowl and beaters in the freezer for ⏱️ 5 minutes. Then pour in the cold heavy cream, powdered sugar, and vanilla. Beat on medium-high speed until soft peaks form.
powdered sugar2 tbsp
19
Layer
20
Spoon a generous amount of the macerated strawberries with their juices onto the bottom half of each shortcake.
fresh strawberries (hulled and sliced)2 cups
21
Top
22
Add a dollop of whipped cream on top of the strawberries.
fresh strawberries (hulled and sliced)2 cups
23
Serve
24
Place the top half of the shortcake over the whipped cream. Add more strawberries and a small swirl of whipped cream on top. Serve immediately.
fresh strawberries (hulled and sliced)2 cups
Nutrition Facts
calories
670 kcal
fat Content
40 g
serving Size
1 shortcake
fiber Content
3 g
sugar Content
31 g
sodium Content
382 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
113 mg
carbohydrate Content
72 g
saturated Fat Content
25 g
unsaturated Fat Content
12 g
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