Easy Strawberry Shortcake
A delightful and easy-to-make strawberry shortcake topped with fresh strawberries and whipped cream, perfect for spring and summer gatherings.
Ingredients
Strawberry Topping
- 2 cups fresh strawberries, sliced For fresh flavor
- 1/4 cup granulated sugar To sweeten strawberries
Biscuit Base
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed Use cold for flakier biscuits
- 1 cup heavy cream Can substitute with milk or half-and-half
- 1 teaspoon vanilla extract For flavor
Instructions
Preparation
- Wash the strawberries and slice them, then mix with 2 tablespoons of sugar in a bowl. Set aside.
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine flour, baking powder, salt, and remaining sugar (2 tablespoons).
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract, then mix until just combined.
- Turn the dough onto a floured surface and pat it down to about 1 inch thick.
- Cut out rounds with a biscuit cutter or a glass and place on a baking sheet.
Baking
- Bake for 10-12 minutes or until golden brown.
- Remove from the oven and let cool for a few minutes.
Serving
- Split the biscuit in half, add strawberries on top, and finish with whipped cream.
Notes
Store leftover components separately: biscuits in an airtight container at room temperature for up to 2 days, strawberries in the fridge, and whipped cream is best made fresh.