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Strawberry Shortcake

A simple yet flavorful dessert featuring flaky biscuits, juicy strawberries, and cloud-like homemade whipped cream.
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Temps de préparation 30 minutes
Temps de cuisson 20 minutes
Temps total 50 minutes
Portions: 6 servings
Type de plat: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingrédients
  

Biscuits
  • 2 cups All-purpose flour For the biscuit base.
  • 1 tbsp Baking powder Helps the biscuits rise.
  • 1 tbsp Sugar A pinch for the biscuit dough.
  • 1 tsp Salt For flavor.
  • 1/2 cup Cold unsalted butter Cut into small cubes.
  • 3/4 cup Heavy cream or buttermilk For moisture in the biscuits.
Strawberry Filling
  • 1 lb Fresh strawberries Ripe and sweet.
  • 2 tbsp Granulated sugar To macerate the strawberries.
  • 1 tbsp Lemon juice Brightens the flavor.
Whipped Cream
  • 1 cup Heavy cream Use cold.
  • 2 tbsp Powdered sugar For sweetness.
  • 1 tsp Vanilla extract For flavor.

Method
 

Preparation
  1. Whisk together flour, baking powder, sugar, and salt in a bowl.
  2. Cut in the cold butter until the mixture resembles pea-sized crumbs.
  3. Stir in the cold heavy cream just until the dough comes together.
  4. Turn the dough onto a floured surface and pat it into a thick oval. Fold it over on itself a few times for layering.
  5. Pat the dough to about one inch thick and cut out rounds with a biscuit cutter. Chill the rounds while the oven preheats.
Baking Biscuits
  1. Preheat the oven to 425°F (220°C).
  2. Place the chilled biscuits on a baking tray and bake until tall and golden, approximately 15-20 minutes.
Preparing Strawberries
  1. Wash and slice the strawberries, then combine them with sugar and lemon juice.
  2. Let the mixture sit for at least 15 minutes to develop syrup.
Making Whipped Cream
  1. In a chilled bowl, whip the heavy cream until soft peaks form.
  2. Add powdered sugar and vanilla, whip until just combined.
Assembly
  1. Split a warm biscuit in half and place the bottom on a plate.
  2. Spoon a generous amount of strawberries and their juices over the biscuit.
  3. Top with a dollop of whipped cream, then cap with the biscuit top.
  4. Serve immediately, optionally dusting with powdered sugar.

Notes

If you have leftovers, store biscuits at room temp in an airtight container, berries in the fridge, and whipped cream chilled. Assemble close to serving time to prevent sogginess.