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Strawberry Shortcake

A simple yet elegant dessert featuring flaky biscuits, fresh strawberries, and homemade whipped cream.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 4 cups Fresh strawberries, hulled and sliced Choose ripe, fragrant strawberries for the best flavor.
  • 1/4 cup Granulated sugar Adjust according to the sweetness of strawberries.
  • 1 teaspoon Lemon juice Enhances flavor and creates a syrupy sauce.
For the Biscuits
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter, very cold, cut into small cubes Keep everything cold for flaky biscuits.
  • 3/4 cup Cold milk or heavy cream Use for the biscuit dough.
For the Whipped Cream
  • 1 cup Heavy cream Chill the bowl and whisk to keep it fluffy.
  • 1/4 cup Powdered sugar Add to taste.
  • 1 teaspoon Vanilla extract For flavor.

Method
 

Preparation
  1. Prep the strawberries by tossing them with sugar and lemon juice, then let them sit while you prepare the biscuits.
  2. In a bowl, stir together flour, baking powder, and salt.
  3. Cut in the cold butter until pea-sized bits remain.
  4. Add in the cold milk and mix gently until the dough comes together.
  5. Pat out the dough, cut into rounds, and brush the tops with cream. Bake until golden brown.
Whipping Cream
  1. Chill your bowl and whisk, then whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assembly
  1. Split a warm biscuit, top with the strawberries and syrup, followed by a generous dollop of whipped cream.
  2. Cap with the biscuit top and serve immediately.

Notes

If you want the cream to hold for longer, consider adding sour cream or mascarpone. For a twist, try adding a couple drops of almond extract or a scrap of lemon zest.