Strawberry Shortcake Recipe
Seasonal dessert featuring fresh strawberries and whipped cream.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Strawberries
Wash and slice the fresh strawberries. In a bowl, combine the strawberries with 1 tablespoon of granulated sugar and let them sit for about 15-20 minutes to macerate.
- 2
Make the Shortcake Biscuits
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and remaining sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 3
Bake the Biscuits
Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick round. Cut out rounds using a biscuit cutter and place them on a baking sheet. Bake for 12-15 minutes until golden brown.
- 4
Whip the Cream
In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form.
- 5
Assemble the Shortcake
Once the biscuits have cooled slightly, slice them in half horizontally. Layer the bottom half with macerated strawberries, add a generous dollop of whipped cream, and top with the other half of the biscuit. Serve immediately.