Strawberry Shortcake with Fluffy Biscuits and Fresh Cream
This delightful strawberry shortcake features fluffy biscuits, sweetened strawberries, and fresh whipped cream, perfect for any occasion.
Equipment
- 1 Baking Sheet parchment-lined
- 1 Mixing Bowl large
- 1 pastry cutter
- 1 Oven preheated to 425°F
Ingredients
Strawberry Mixture
- 2 pounds fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 3/4 cup milk
Fresh Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a bowl, combine sliced strawberries and sugar. Stir well and set aside to macerate for at least 30 minutes.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add milk to the mixture, stirring gently until a dough forms. Avoid overmixing.
- Turn the dough onto a floured surface and gently pat into a 1/2-inch thick rectangle. Cut biscuits using a round cutter and place them on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from oven and let cool slightly.
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assembly
- Split each biscuit in half. Spoon strawberries and their juices over the bottom half, add whipped cream, and top with the other half of the biscuit. Finish with more cream and strawberries on top.
Serving
- Serve the assembled shortcakes immediately to enjoy the best texture and flavor.
Storage
- Store biscuits at room temperature, strawberries in the fridge, and whipped cream in an airtight container in the fridge for up to 2 days.
Notes
Pro Tips: Ensure butter is cold for flaky biscuits. Allow strawberries to macerate for deeper flavor. Serve assembled shortcakes immediately to prevent sogginess.
Ingredient Substitutions: Use almond milk and vegan butter for a dairy-free option.
How to Serve: Best served fresh with a side of extra strawberries.
Storage & Freshness: Store components separately to maintain freshness.
Make-Ahead Tips: Prepare strawberries and biscuits ahead; whip cream just before serving.
Ingredient Substitutions: Use almond milk and vegan butter for a dairy-free option.
How to Serve: Best served fresh with a side of extra strawberries.
Storage & Freshness: Store components separately to maintain freshness.
Make-Ahead Tips: Prepare strawberries and biscuits ahead; whip cream just before serving.