Strawberry Shortcake Recipe
Indulge in our classic strawberry shortcake, featuring layers of fluffy vanilla sponge cake, sweet macerated strawberries, and luscious whipped cream for a delightful summer treat.
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Ingredients
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Strawberry Shortcake Ingredients
Method
Preparation Directions
- 1
Prepare the Strawberries
Wash and slice the fresh strawberries. In a bowl, combine the strawberries with 1 tablespoon of granulated sugar. Toss to coat and let sit for about 30 minutes to macerate.
- 2
Make the Biscuits
Preheat the oven to 425°F (220°C). In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Do not overmix.
- 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 into rounds using a biscuit cutter or glass. Place on a baking sheet and bake for about 15-18 minutes or until golden brown.
- 4
Whip the Cream
In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 5
Assemble the Shortcake
Once the biscuits are baked and cooled slightly, slice them in half. Layer the bottom half with macerated strawberries, followed by a generous dollop of whipped cream. Top with the other half of the biscuit and serve immediately.
