Dessertsculinaryhill5.0
Strawberry Shortcake
This classic Strawberry Shortcake is made with tender cream biscuits, juicy macerated strawberries, and lightly sweetened whipped cream. Simple, nostalgic, and perfect for summer entertaining or an easy make-ahead dessert.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
To make the strawberries:
2
In a medium bowl (at least 2 cups), combine strawberries, sugar, and salt and stir well. Cover and refrigerate while preparing the biscuits (may be done up to ⏱️ 24 hours in advance).
Salt1 pinchteaspoon salt1/4
3
(This is a great time to put your metal mixing bowl and whisk attachment in the freezer to chill for the whipped cream).
4
To make the biscuits:
5
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
6
Combine flour, sugar, baking powder, and salt in large bowl. Stir in cream until combined, about ⏱️ 30 seconds.
Salt1 pinchteaspoon salt1/4
7
Turn out dough onto lightly floured counter, gather into ball, and knead briefly until smooth, about ⏱️ 30 seconds. If dough is too crumbly, add an additional teaspoon of heavy cream to get smooth dough (I added 1 extra teaspoon of cream).
8
Shape dough into 3/4-inch-thick round. Dip a 2 1/2-inch round biscuit cutter in flour and cut out biscuits, recombining scraps as needed to yield 6 biscuits. Place rounds on prepared baking sheet. (Baking sheet with biscuits can be wrapped in plastic wrap and refrigerated for up to ⏱️ 2 hours.)
9
Bake until golden brown, about ⏱️ 15 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool for ⏱️ 5 minutes.
10
To make the whipped cream:
11
For best results, chill metal mixing bowl and whisk attachment in freezer for 10 to ⏱️ 15 minutes if you haven't already done so.
12
In chilled mixing bowl, combine cream, sugar, and vanilla (if using) and beat until soft peaks form, about 3 to ⏱️ 4 minutes, or until stiff peaks form, about 6 to ⏱️ 8 minutes (depending on your preference).
13
Whipped cream can be stored covered, in the refrigerator, for up to ⏱️ 10 hours.
14
To assemble the shortcakes:
15
Split each biscuit in half and place bottom half on a plate. Top with 1/4 cup strawberries and a heaping 1/4 cup whipped cream each. Top with remaining biscuit halves, another big dollop of whipped cream, and more fresh strawberries.
Nutrition Facts
calories
632 kcal
fat Content
48 g
serving Size
1 shortcake
fiber Content
2 g
sugar Content
16 g
sodium Content
260 mg
protein Content
6 g
cholesterol Content
177 mg
carbohydrate Content
46 g
saturated Fat Content
30 g
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