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Strawberry Shortcake

Recipe by Shannon

This strawberry shortcake stacks tender biscuits with whipped cream and juicy sugared berries for a bright easy dessert that looks as good as it tastes.

  • Total Time40 minutes
  • Yield10 shortcakes 1x
  • DietNut Free, Vegetarian

Ingredients

Scale
  • 1 pound strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold butter, cubed
  • 3/4 cup heavy cream, plus more if needed
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Toss the strawberries with sugar and let them sit until syrupy.
  2. Mix the flour, baking powder, salt, and sugar, then cut in the cold butter.
  3. Add the cream and mix until the dough comes together.
  4. Roll or pat out the dough and cut biscuit rounds.
  5. Bake at 425 F for 12 to 15 minutes until lightly golden.
  6. Whip the cream with powdered sugar until fluffy.
  7. Split the biscuits and fill with whipped cream and strawberries.
  8. Top with the biscuit lids, more cream, and more berries, then serve.

Equipment

Notes

  • Let the strawberries sit with sugar so they get juicy and syrupy.
  • Do not overwork the biscuit dough if you want a tender crumb.
  • Assemble the shortcakes right before serving for the best texture.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yuminest.com/strawberry-shortcake/