Strawberry Shortcake Recipe
Seasonal. Serves Two
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Ingredients
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DESSERTS
Method
DESSERTS
- 1
Prepare the Strawberries
Wash the fresh strawberries under cold water. Remove the green tops and slice them into halves or quarters depending on their size. Place the sliced strawberries in a bowl and sprinkle with 1 tablespoon of granulated sugar. Toss gently to combine and let them sit for about 15 minutes to allow the sugar to draw out the juices.
- 2
Make the Shortcake Biscuits
Preheat your oven to 425°F (220°C). In a mixing bowl, combine 1 cup of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of salt. Mix well. Cut in 0.25 cup of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in 0.5 cup of whole milk until just combined.
- 3
Shape and Bake the Biscuits
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round. Cut out biscuits using a round cutter or a glass. Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until golden brown.
- 4
Whip the Cream
While the biscuits are baking, pour 1 cup of heavy cream into a mixing bowl. Add 1 teaspoon of vanilla extract and 1 tablespoon of granulated sugar. Using a hand mixer or whisk, whip the cream until soft peaks form.
- 5
Assemble the Strawberry Shortcake
Once the biscuits have cooled slightly, slice them in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream and then place the other half of the biscuit on top. Serve immediately and enjoy!