Description
This Classic Strawberry Shortcake recipe combines fresh, juicy strawberries with light, flaky biscuits and a dollop of creamy whipped cream, making it the perfect summer dessert. Whether you’re serving it at a family gathering or enjoying it as a sweet treat at home, this easy-to-make dessert is sure to impress. Ready in just 25 minutes, it’s a delightful combination of flavors and textures everyone will love.
Ingredients
For the strawberries:
2 cups fresh strawberries, sliced
1/4 cup sugar
For the biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup cold butter, cubed
2/3 cup milk
For the topping:
Whipped cream for topping
Instructions
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Prepare the Strawberries: Combine sliced strawberries and sugar in a bowl. Let sit for 10-15 minutes to macerate and create a syrupy texture.
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Make the Biscuits: Preheat oven to 400°F (200°C). In a bowl, mix flour and baking powder. Add cold cubed butter and cut into flour until the mixture resembles coarse crumbs.
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Combine and Form the Dough: Stir in the milk, mixing gently until just combined. Avoid overmixing for light, fluffy biscuits.
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Bake the Biscuits: Spoon dough onto a baking sheet in biscuit-sized rounds. Bake for 12-15 minutes, until golden brown.
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Assemble the Shortcakes: Slice biscuits in half. Layer with macerated strawberries and whipped cream.
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Serve: Serve immediately and enjoy!
Notes
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Vegan Version: Use plant-based butter and dairy-free milk for a vegan version.
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Gluten-Free: Swap all-purpose flour with a gluten-free flour blend.
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Flavor Variations: Add vanilla extract to the whipped cream or lemon zest to the strawberries for extra flavor.
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Storage: Store leftover biscuits in an airtight container for up to 1 day, but assemble just before serving to avoid sogginess.
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Reheating: Reheat the biscuits in the oven for 2-3 minutes before assembling for a freshly baked taste.
