Delightful Strawberry Shortcake
A classic summer dessert featuring light, fluffy biscuits layered with sweet strawberries and whipped cream.
Ingredients
For the Biscuits
- 2 cups all-purpose flour Sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, cold and cubed Must be very cold for flaky texture
- 3/4 cup milk Can substitute with non-dairy milk
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced Can use frozen strawberries if thawed
- 1/4 cup sugar For macerating the strawberries
For Serving
- whipped cream Optional
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the flour, baking powder, salt, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the milk just until it’s moistened.
- Drop spoonfuls of the batter onto a baking sheet, spacing them apart.
Baking
- Bake for 15-20 minutes until golden brown.
Strawberry Preparation
- Meanwhile, toss the sliced strawberries with the sugar and let them sit for a few minutes to macerate.
Assembly
- Once the biscuits are baked, split them in half, layer with the strawberries, and top with whipped cream if desired.
- Serve immediately.
Notes
Store biscuits in an airtight container at room temperature for up to 2 days. For strawberries, store in the fridge for up to 3 days. Leftover biscuit halves can be frozen for up to a month and reheated in the oven.