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
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.
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.
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.
Whip the Cream
In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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.
