Description
A quick and light strawberry shortcake featuring golden, crumbly biscuits, sweet strawberries, and airy whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons additional sugar for strawberries
- Whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Hull and slice the strawberries, then toss them with 2 tablespoons of sugar in a bowl and let them sit for about 10 minutes.
- In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Cut in the cold, cubed butter until it resembles coarse crumbs. Stir in heavy cream and vanilla just until combined.
- Turn the dough onto a lightly floured surface and knead gently a couple of times. Pat or roll the dough to about 1-inch thickness. Cut out rounds and place them on the prepared baking sheet. Bake for 12–15 minutes until golden brown.
- Let the shortcakes cool slightly, then slice each in half. Layer with sugared strawberries, a dollop of whipped cream, and replace the biscuit top. Serve immediately.
Notes
These shortcakes are best served warm or at room temperature. For a beautiful presentation, spoon extra strawberries and juices around the shortcakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 510
- Sugar: 17g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg