Strawberry Shortcake
A delightful dessert featuring layers of fluffy biscuits, luscious whipped cream, and juicy strawberries, perfect for summer gatherings.
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and diced Ensure butter is very cold for flakiness.
- 1 cup heavy cream Do not over-mix when combining.
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced Let sit with sugar to enhance flavor.
- 1/4 cup sugar (for strawberries) Used for macerating strawberries.
For Serving
- Whipped cream For topping.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the chilled, diced butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream until just combined—be careful not to over-mix!
- Turn the dough onto a floured surface and knead gently a few times before rolling it out to about 1-inch thick.
- Cut the dough into round shapes and place them on a baking sheet.
- Bake for 12-15 minutes until golden brown and fragrant.
- Mix the sliced strawberries with 1/4 cup sugar and let sit for about 10 minutes.
Assembly
- To serve, slice the biscuits in half, layer with strawberries, and top with whipped cream.
Notes
Feel free to substitute coconut cream for a dairy-free version or experiment with different berries for a unique twist. You can also drizzle chocolate sauce or sprinkle nuts for variation.