Strawberry Shortcake Recipe
Biscuit smothered in house-made sweet strawberry sauce topped with house-made whipped cream
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Ingredients
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Biscuit
Strawberry Sauce
Whipped Cream
Method
Biscuit
- 1
Prepare the Biscuit Dough
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Milk
Pour in the milk and stir gently until just combined. Do not overmix the dough.
- 3
Shape the Biscuits
Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick rectangle and cut into rounds using a biscuit cutter.
- 4
Bake
Place the biscuits on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown.
Strawberry Sauce
- 5
Prepare the Strawberries
Wash and hull the fresh strawberries, then slice them into halves or quarters depending on their size.
- 6
- 7
Cool the Sauce
Remove from heat and let the strawberry sauce cool to room temperature.
Whipped Cream
- 8
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture on medium-high speed until soft peaks form.
- 9
Serve
Keep the whipped cream refrigerated until ready to serve.
Assembly
- 10
Assemble the Shortcake
To serve, slice a biscuit in half, spoon some strawberry sauce on the bottom half, add a generous dollop of whipped cream, and place the top half of the biscuit back on. Drizzle more strawberry sauce over the top and enjoy!
