Description
A timeless dessert featuring light, buttery biscuits topped with sweetened fresh strawberries and whipped cream for the ultimate indulgence.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup heavy cream, plus more for brushing
1 teaspoon vanilla extract
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Then, pat it into a 1-inch thick rectangle and use a round biscuit cutter to cut out 8 shortcakes.
- Place the shortcakes onto the prepared baking sheet and brush the tops with a little extra heavy cream. Bake for 12-15 minutes, or until the tops are golden brown.
- While the shortcakes bake, prepare the strawberries by tossing the sliced strawberries with sugar and letting them sit for about 15 minutes to release their juices.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
- Once the shortcakes have cooled slightly, slice them in half and layer them with the sweetened strawberries and a generous dollop of whipped cream.
- Serve immediately, garnished with extra strawberries and cream if desired.
Notes
The shortcakes are best served fresh, but if leftovers exist, store the components separately: shortcakes in an airtight container at room temperature for up to 2 days, strawberries in the fridge for up to 2 days, and whipped cream in the fridge for up to 24 hours.
If you need to reheat the shortcakes, place them in a preheated 350°F (175°C) oven for about 5 minutes to warm them up before serving.
For a citrus twist, add a bit of lemon zest to the whipped cream or sprinkle it on the strawberries for added freshness.
If you want a more decadent dessert, swap the heavy cream in the shortcakes for buttermilk for an extra tender crumb.
Frozen strawberries can be used, but make sure to thaw and drain them before using.
If desired, a non-dairy alternative like coconut cream can replace the heavy whipping cream in the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with strawberries and whipped cream
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
