Strawberry Shortcake
Strawberry shortcake is the ultimate summer dessert, combining fluffy biscuits, fresh strawberries, and whipped cream into a delightful treat that evokes joyful memories of picnics and sunny afternoons. This easy-to-make recipe requires minimal ingredients but delivers maximum flavor, perfect for any gathering or a simple indulgence at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar (for biscuits)
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Prepare the strawberries by mixing them with 1/4 cup sugar; let sit for 30 minutes to macerate.
- Preheat oven to 425°F (220°C). In a bowl, combine flour, baking powder, and 1/4 cup sugar.
- Cut in cold butter until crumbly. Gradually add milk until just combined; avoid overmixing.
- On a floured surface, shape dough into a rectangle about 1 inch thick. Cut into squares or rounds and place on a baking sheet.
- Bake for 15-20 minutes until golden brown.
- While biscuits bake, whip heavy cream with vanilla until soft peaks form.
- Assemble by splitting biscuits in half, layering with strawberries and whipped cream.
Nutrition
- Serving Size: 1 shortcake (140g)
- Calories: 330
- Sugar: 24g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 50mg