Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3/4 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- Coarse sugar (optional, for topping)
For the Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 2–3 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice (optional, to enhance flavor)
For the Whipped Cream:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Biscuits
- Preheat your oven to 425°F (220°C). 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. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- In a small bowl, mix the heavy cream and vanilla extract. Gradually add this to the dry ingredients, stirring gently until the dough comes together.
- Turn the dough onto a lightly floured surface and gently knead it 2–3 times. Pat it into a 1-inch-thick circle.
- Use a biscuit cutter or glass to cut out rounds (about 2–3 inches in diameter). Place them on the prepared baking sheet.
- Brush the tops of the biscuits with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 12–15 minutes, or until golden brown. Remove from the oven and let cool.
Step 2: Prepare the Strawberries
- In a medium bowl, toss the sliced strawberries with sugar and lemon juice (if using). Let them sit for at least 15–20 minutes to release their juices and become syrupy.
Step 3: Make the Whipped Cream
- In a large mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract.
- Using a hand mixer or whisk, beat the cream until stiff peaks form. Be careful not to overmix.
Step 4: Assemble the Strawberry Shortcake
- Slice the cooled biscuits in half horizontally.
- Place the bottom half of a biscuit on a plate. Spoon a generous amount of macerated strawberries (with their juices) over the biscuit.
- Add a dollop of whipped cream on top of the strawberries.
- Place the top half of the biscuit over the whipped cream.
- Finish with an extra spoonful of strawberries and whipped cream on top for decoration.
Serving Suggestions
- Serve immediately for the best texture and flavor.
- Pair with a glass of iced tea or sparkling water for a refreshing spring treat.
Tips for Success
- Cold Butter: Keep the butter cold to ensure flaky biscuits.
- Fresh Strawberries: Use ripe, juicy strawberries for the best flavor.
- Make Ahead: You can prepare the biscuits and macerate the strawberries ahead of time. Assemble just before serving.
