Strawberry Shortcake
The ultimate comfort food, Strawberry Shortcake combines fluffy biscuits with sweet macerated strawberries and rich whipped cream. This easy dessert is perfect for warm days and family gatherings. Make this delightful treat tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Whisk
- Oven
- Food Processor
- Cutting Board
Ingredients
- 2 cups All-Purpose Flour Plus more to dust.
- 1.5 Tbsp Baking Powder
- 1 Tbsp Granulated Sugar
- 1 tsp Salt
- 5 Tbsp Unsalted Butter Cold, diced.
- 0.5 cup Heavy Whipping Cream Cold.
- 0.5 cup Milk Cold.
- 0.5 tsp Vanilla Extract
- 1.5 lbs Strawberries Hulled and sliced.
- 0.25 cup Granulated Sugar
- 1 cup Heavy Whipping Cream
- 1.5 Tbsp Granulated Sugar
- 0.5 tsp Vanilla Extract
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, granulated sugar, and salt. This will ensure an even distribution of the leavening agent and sweetness. Once combined, sift the mixture to aerate it, making your biscuits light and fluffy.
- Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs. This step is crucial as it creates a flaky texture in the biscuits.
- Next, in a separate bowl, stir together the milk, heavy whipping cream, and vanilla extract. Pour this liquid mixture over the flour mixture and gently fold together using a wooden spoon until a dough begins to form. You want to handle it with care to keep the biscuits tender.
- Turn the dough out onto a well-floured surface. Pat it into a rectangle shape. Remember, the goal is not to overwork the dough. Fold it in half, pat it down slightly into another rectangle, and fold it in half again. Pat down into a rectangle one more time before covering with a tea towel. Let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, ensuring a tender biscuit.
- Preheat your oven to 425˚F and line a baking sheet with parchment paper. After the dough has rested, gently pat it into a 5” x 10” rectangle that’s about 3/4” thick. Using a floured 2 1/2” round cutter, cut out 8 rounds of dough. Be sure to dip the cutter in flour each time to prevent sticking and push straight down without twisting.
- Transfer the biscuit rounds to the lined baking sheet, leaving about 1/2” space between each. Bake for 13 to 15 minutes or until they are golden on top. Your kitchen will smell amazing during this time!
- Once baked, cool the biscuits on a wire rack for 10 minutes to set. This cooling time is important to help them maintain their structure and not become soggy when assembled.
- While the biscuits cool, prepare the strawberries. Slice them and place them into a large bowl. Sprinkle with 1/4 cup of sugar and gently stir to combine. This will help draw out the natural juices of the strawberries. Cover and refrigerate until ready to serve.
- Now, it’s time to make the whipped cream. In a mixing bowl, beat together 1 cup of cold heavy whipping cream with 1 1/2 Tbsp of sugar and 1/2 tsp of vanilla extract on medium/high speed for about 2 minutes or until medium-soft peaks form. Be careful not to overwhip, as you want a smooth texture.
- To assemble, split your cooled biscuits in half. Spoon a generous amount of the macerated strawberries with some of the sauce onto the bottom half of the biscuit. Top it off with a generous dollop of the whipped cream before placing the biscuit top back on. Add more cream and strawberries on top for good measure. Enjoy your creation!
Notes
- Tip 1: Make the biscuits 2-3 days ahead if stored in an airtight container on the counter.
- Tip 2: Strawberries can be mixed with sugar and stored in the fridge for 24 hours.
- Tip 3: You can make the whipped cream a few hours ahead by whipping the cream slightly less than soft peaks.