Strawberry Shortcake
A classic dessert featuring layers of tender biscuits, fresh strawberries, and creamy whipped topping. Perfect for any occasion!
Ingredients
For the strawberries
- 2 cups fresh strawberries, sliced Use fresh, ripe strawberries for the best flavor.
- ¼ cup sugar (for strawberries) Tossed with the strawberries for sweetness.
For the shortcake dough
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- ½ cup sugar (for dough) Sweetens the dough.
- 1 tablespoon baking powder Leavening agent.
- ½ teaspoon salt Balances sweet flavors.
- ½ cup unsalted butter, cold and cubed Keeps the biscuits tender.
- ¾ cup heavy cream Incorporated into the dough.
- 1 teaspoon vanilla extract Adds flavor to the dough.
For the whipped topping
- 1 cup heavy cream (for whipped topping) Whipped until soft peaks form.
- 2 tablespoons powdered sugar (for whipped topping) Sweetens the whipped cream.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). In a bowl, combine sliced strawberries and 1/4 cup sugar; set aside.
- In another bowl, mix flour, 1/2 cup sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in 3/4 cup heavy cream and vanilla until just combined.
Baking
- Turn dough onto a floured surface and gently knead a few times. Roll out to 1-inch thickness and cut into rounds.
- Place on a baking sheet and bake for 15-20 minutes until golden brown. Let cool.
Whipping and Assembling
- For the whipped topping, beat 1 cup of heavy cream with powdered sugar until soft peaks form.
- To assemble, slice biscuits in half, layer with strawberries and whipped cream, then top with the other half. Enjoy!
Notes
Serve strawberry shortcake immediately for the best flavor and texture. Offer extra whipped cream and fresh strawberries on the side for an appealing presentation. Store leftover ingredients separately in the refrigerator to maintain freshness.