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Strawberry Shortcake

Delightful strawberry shortcakes featuring tender biscuits, fresh strawberries, and whipped cream, perfect for a summer dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Biscuits
  • 2 1/4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 TB baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, cubed Keep cold for flakiness.
  • 1 egg
  • 3/4 cup half and half or whole milk
  • 1 teaspoon vanilla extract
For the Strawberries
  • 4 cups diced strawberries, washed and tops removed
  • 1/3 cup granulated sugar To toss with strawberries.
For the Whipped Cream
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together flour, sugar, baking powder, salt, and cubed butter until crumbly.
  3. Add the egg, half and half, and vanilla extract, mixing until just combined. The batter will remain lumpy.
  4. Scoop the batter into 9 equal portions and shape into biscuits on the baking sheet.
Baking
  1. Bake for 15 minutes, or until the tops are golden brown. Allow to cool slightly and then slice in half.
Strawberry Preparation
  1. Chop the strawberries into small pieces and toss with sugar in a bowl.
Whipped Cream
  1. In a stand mixer or using a handheld mixer, beat heavy cream and powdered sugar until it holds soft peaks.
Assembly
  1. Spread whipped cream on the bottom half of each biscuit, add strawberries, and top with the other biscuit half.
  2. Finish with more strawberries and whipped cream.

Notes

Slice biscuits while slightly warm to prevent crumbling. Store leftovers airtight in the fridge up to 2 days. Keep components separate if making ahead. Short on time? Use store-bought whipped cream.