Strawberry Shortcake
A delightful dessert combining sweet strawberries, fluffy biscuits, and rich whipped cream.
Ingredients
For the strawberries
- 2 cups sliced strawberries Fresh strawberries work best.
- 1/4 cup sugar Adjust according to sweetness preference.
For the biscuits
- 2 cups all-purpose flour Sifted for better results.
- 1 tablespoon baking powder Ensure it's fresh for best rise.
- 1/2 teaspoon salt
- 1/4 cup butter Cold butter for flaky texture.
- 1 cup heavy cream Plus extra for serving.
- 1 teaspoon vanilla extract For flavor enhancement.
For serving
- to taste whipped cream Freshly made or store-bought.
Instructions
Preparation of Strawberries
- In a bowl, mix sliced strawberries with sugar and let them sit to macerate.
Biscuit Preparation
- Preheat the oven to 425°F (220°C).
- In another bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until just combined.
- Turn the dough onto a floured surface and knead gently.
- Pat the dough into a 1-inch thick circle and cut into biscuits.
- Place the biscuits on a baking sheet and bake for 15-20 minutes until golden.
Assembly and Serving
- Let biscuits cool slightly, then slice in half.
- Layer with macerated strawberries and a generous dollop of whipped cream.
Notes
Store leftovers separately for best results. Keep biscuits at room temperature, strawberries in the fridge, and whipped cream in the refrigerator.