Strawberry Shortcake
A delightful dessert featuring fluffy biscuits layered with sweet strawberries and whipped cream.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour for biscuit dough
- 1 tbsp granulated sugar for biscuit dough
- 1 tbsp baking powder for biscuit dough
- 0.5 tsp salt for biscuit dough
- 0.5 cups unsalted butter cold, cut into small pieces
- 0.75 cups buttermilk cold, for biscuit dough
Strawberries
- 1 pint fresh strawberries hulled and sliced
- 2 tbsp granulated sugar for macerating strawberries
Whipped Cream
- 1 cup heavy cream for whipped cream
- 2 tbsp powdered sugar for whipped cream
Instructions
- Preheat oven to 425°F (220°C). Whisk flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
- Stir in cold buttermilk until just combined. Turn onto floured surface, fold, and cut into rounds.
- Place rounds on parchment-lined baking sheet and bake for 15-20 minutes until golden. Cool slightly.
- Toss sliced strawberries with sugar and let sit for 10 minutes to release juices.
- Beat heavy cream with powdered sugar until soft peaks form. Chill until ready to use.
- Slice biscuits, layer with strawberries and syrup, add whipped cream, and top with biscuit. Serve immediately.
Notes
For best results, use cold ingredients and serve immediately after assembling.