Description
This irresistible Strawberry Shortcake features tender, buttery biscuits, sweet macerated strawberries, and fluffy whipped cream. It’s a nostalgic, crowd-pleasing dessert that’s perfect for warm days and easy to make from scratch.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup milk
- 1 tsp vanilla extract
- 1 lb fresh strawberries, sliced
- 2 tbsp granulated sugar (for strawberries)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined. Drop 6 dough mounds onto baking sheet.
- Bake 12–15 minutes until golden brown.
- While biscuits bake, toss sliced strawberries with 2 tbsp sugar. Let sit 10 minutes to draw juices.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Split warm biscuits in half. Layer strawberries and whipped cream between halves and on top. Serve immediately.
Notes
- Add lemon zest to biscuit dough for brightness.
- Use gluten-free 1:1 flour blend for a GF version.
- Mix in peaches or add balsamic to strawberries for variation.
- Swap in coconut whipped cream for dairy-free option.
- Toast biscuits lightly if making ahead to refresh texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 18g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
