Strawberry Shortcake Recipe

DESSERTS

1. 1

   Preheat and prep

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. 2

   Whisk dry ingredients

   In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.

3. 3

   Cut in butter

   Add cold butter to the flour mixture. Using a pastry cutter or two forks, cut in until the mixture resembles coarse crumbs with pea-sized butter pieces.

4. 4

   Add liquids

   Pour in milk and vanilla extract. Stir with a fork just until the dough comes together; do not overmix.

5. 5

   Shape biscuits

   Turn dough onto a lightly floured surface. Pat or roll to about 1 inch thick. Cut into rounds with a 2-inch cutter; place on the prepared baking sheet. Re-roll scraps to yield about 6 biscuits.

6. 6

   Bake biscuits

   Bake 12-15 minutes until golden. Transfer to a rack to cool slightly.

7. 7

   Macerate strawberries

   Meanwhile, in a bowl, combine sliced strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Let sit 15-20 minutes to release juices.

8. 8

   Whip cream

   In a chilled bowl, whip heavy cream with 2 tablespoons powdered sugar and 0.5 teaspoon vanilla until soft peaks form.

9. 9

   Assemble

   Split each biscuit in half. Spoon strawberry mixture onto the bottom halves, add a generous dollop of whipped cream, and crown with the biscuit tops. Repeat for all servings.

10. 10

    Serve

    Serve immediately. Garnish with additional sliced strawberries if desired.