Description
A classic, delightful Strawberry Shortcake recipe featuring tender, fluffy homemade biscuits layered with sweetened fresh strawberries and luscious vanilla whipped cream. Perfect for a summer dessert, this recipe uses simple ingredients and baking to create a deliciously refreshing treat.
Ingredients
Strawberries
- 1 lb. fresh strawberries
- 2 Tbsp sugar
Biscuits
- 2.5 cups all-purpose flour
- 1 tsp salt
- 2 Tbsp sugar
- 4 tsp baking powder
- 2 cups heavy whipping cream
Vanilla Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp sugar
- 1 tsp vanilla bean paste
Instructions
- Prepare Strawberries: Rinse strawberries thoroughly, then remove stems by scooping with a spoon. Slice each strawberry lengthwise into about four slices. Place slices in a bowl, sprinkle with 2 Tbsp sugar, stir gently, and set aside. Stir occasionally to help draw out strawberry juice, creating a natural syrup.
- Preheat Oven and Prepare Dry Ingredients: Preheat oven to 400ºF (204ºC). Line a baking sheet with parchment paper. In a large bowl, stir together the flour, salt, 2 Tbsp sugar, and baking powder until evenly combined.
- Make Biscuit Dough: Pour 2 cups of heavy whipping cream into the flour mixture. Stir until a sticky dough forms and no dry flour remains. The dough should be soft and slightly sticky.
- Shape and Bake Biscuits: Dust your hands with flour. Divide dough into 8 equal pieces. Shape each piece roughly into a circle about 1 to 1.5 inches thick. Place biscuits on the prepared baking sheet, spacing evenly. Bake for approximately 25 minutes or until lightly golden on top.
- Prepare Vanilla Whipped Cream: While biscuits bake, combine 1 cup heavy whipping cream, 2 Tbsp sugar, and 1 tsp vanilla bean paste in a chilled bowl. Whisk vigorously by hand or use a mixer until soft peaks form. Be careful not to over-whip to avoid separating the cream.
- Assemble Strawberry Shortcakes: When biscuits have cooled enough to handle, slice each biscuit in half horizontally. Spoon strawberries and syrup generously over the bottom half of each biscuit. Add a large dollop of vanilla whipped cream on top, then place the biscuit top over the cream. Finish with another dollop of whipped cream, a few strawberry slices, and a drizzle of the syrup for garnish.
Notes
- For best results, use freshly picked or high-quality strawberries at peak ripeness.
- Ensure heavy cream is chilled before whipping for better volume.
- Do not over-mix the whipped cream to avoid curdling.
- Biscuits can be baked a day in advance and kept fresh in an airtight container.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
