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–+ servings
Strawberry Shortcake

Strawberry Shortcake

Indulge in the magic of homemade Strawberry Shortcake with juicy berries and fluffy biscuits. Perfect for any occasion, this classic dessert is sure to delight.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup whole milk
  • 1 pint fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Pastry cutter or fork
  • Baking sheet
  • Electric mixer
  • Round biscuit cutter

Method
 

  1. Preheat your oven to 425°F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Add the milk and stir gently until the dough comes together.
  5. Turn the dough onto a floured surface and pat it into a circle about 1-inch thick.
  6. Use a round cutter to shape the biscuits and place them on a baking sheet.
  7. Bake for 12–15 minutes until golden brown.
  8. While the biscuits bake, toss the sliced strawberries with 2 tablespoons of sugar and let sit for at least 15 minutes.
  9. In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
  10. Beat with an electric mixer until soft peaks form.
  11. To assemble, split a warm biscuit in half and layer it with sliced strawberries and their syrup.
  12. Top with a dollop of whipped cream and add the other half of the biscuit.
  13. Repeat for each serving.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 30mgCalcium: 6mgIron: 6mg

Notes

For gluten-free biscuits, swap all-purpose flour for gluten-free flour.
Dairy-free? Use almond milk and coconut cream instead.
Make the biscuit dough in advance and chill for about 10 minutes before cutting for flakiness.
Store biscuits in an airtight container at room temperature for up to 2 days or freeze for up to a month.
Assemble the dessert just before serving to prevent sogginess from the strawberries. Enjoy the fresh flavors and memories this classic dessert brings!
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