Description
Experience the nostalgic joy of a classic strawberry shortcake. This dessert features tender, flaky, buttery biscuits layered with sweet, macerated strawberries and clouds of freshly whipped vanilla cream. A perfect, elegant finish to any gathering, this scratch-made treat captures the essence of summer and is sure to become a beloved family staple.
Ingredients
3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup cold unsalted butter, cubed
1 large cold egg
3/4 cup cold buttermilk
1-2 tablespoons additional cold buttermilk or ice water
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon pure vanilla extract
Fresh strawberries for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the macerated strawberries and set aside.
Whisk flour, sugar, salt, and baking powder in a large bowl.
Cut in cold butter until the mixture resembles small, pea-sized crumbs.
Whisk the egg into the cold buttermilk in a separate container.
Pour the buttermilk mixture into the dry ingredients and stir until a shaggy dough forms.
Knead softly in the bowl and add extra liquid if too dry.
Turn onto a floured surface, roll out, and cut into rounds.
Place on baking sheet and bake for 22 minutes or until golden brown.
Whisk heavy cream, powdered sugar, and vanilla until soft peaks form.
Slice warm biscuits, top with strawberries and whipped cream, then serve.
Notes
Keep all dairy ingredients as cold as possible to ensure flaky biscuits. You can add lemon zest or fresh basil to the strawberries for a flavor twist. Store leftover biscuits at room temperature and whipped cream in the refrigerator.
- Prep Time: 20
- Cook Time: 22
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American