Description
A delightful dessert combining fresh strawberries, whipped cream, and flaky biscuits, perfect for summer gatherings.
Ingredients
Scale
- 6–7 cups quartered strawberries
- 1/4 cup + 2 tablespoons granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 and 3/4 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 tablespoons heavy cream or buttermilk for brushing
- Coarse sugar for sprinkling
Instructions
- Prepare the strawberries: Combine the strawberries with 1/4 cup sugar in a bowl and refrigerate.
- Make the biscuits: Preheat oven to 400°F (200°C). Mix flour, remaining sugar, baking powder, baking soda, and salt in a bowl.
- Add cold butter to flour mixture, cutting until it resembles coarse crumbs.
- Mix in cold buttermilk until combined, then pat into a rectangle.
- Fold the dough and cut into circles, arranging on a baking sheet. Brush with cream and sprinkle with coarse sugar.
- Bake for 18-22 minutes until golden. Cool for 10 minutes.
- Make the whipped cream by beating heavy cream, sugar, and vanilla until soft peaks form.
- Assemble the shortcake with layers of biscuit, strawberries, and whipped cream.
Notes
Best served fresh for optimal taste. Can be made ahead by storing components separately.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 21g
- Sodium: 245mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry shortcake, dessert, summer dessert, fresh strawberries, whipped cream