Description
A nostalgic summer dessert featuring tender butter biscuits layered with sweet macerated strawberries and creamy homemade whipped cream. Perfect for picnics or lazy afternoons, this timeless treat highlights the freshest seasonal ingredients.
Ingredients
All-Purpose Flour
Baking Powder
Salt
Cold Butter
Milk
Granulated Sugar
Fresh Strawberries
Lemon Juice
Heavy Cream
Vanilla Extract
Instructions
Preheat oven to 425°F (220°C)
In a bowl, whisk 2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt
Cut in 1/2 cup cold butter until crumbly
Stir in 3/4 cup cold milk to form a soft dough
Turn onto a floured surface and roll 3/4 inch thick
Cut into rounds and place on baking sheets
Bake 10-12 minutes until golden
In a bowl, combine 3 cups strawberries, 3/4 cup sugar, and 2 tbsp lemon juice. Let sit 30 minutes to macerate
In a cold bowl, whip 2 cups heavy cream, 1/4 cup sugar, and 1 tsp vanilla until stiff peaks form
Assemble by layering a biscuit, strawberry mixture, and whipped cream
Notes
Use cold butter and milk for flakiest biscuits
Ripe strawberries yield the best syrup
Do not overbake biscuits to maintain tenderness
Optional: Add a dusting of cinnamon-sugar on baked biscuits
Substitute blueberries for out-of-season variations
Nutrition
- Serving Size: 1 shortcake
- Calories: 410
- Sugar: 55g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg