Description

This Strawberry Shortcake is a delightful treat featuring buttery biscuits, fresh strawberries, and airy whipped cream, ideal for any dessert occasion. Simple yet scrumptious, it’s a must-try for dessert enthusiasts!

Ingredients

Scale

2 cups fresh strawberries, hulled and sliced
3 tbsp granulated sugar
¼ tsp salt
1 tsp lemon juice
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
⅔ cup whole milk
1 tsp vanilla extract
2 tbsp whipping cream, for topping
2 tbsp demerara sugar, for topping
1 cup cold heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Wash, hull, and slice the strawberries. Combine them with sugar, a pinch of salt, and lemon juice in a bowl. Let sit for at least 15 minutes.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and ½ tsp salt.
Add cold, cubed butter to the flour mixture and cut until it resembles coarse crumbs.
Pour in milk and vanilla extract; stir gently until the dough just comes together.
Transfer the dough onto a lightly floured surface and roll it to about 1½ inches thick. Cut out 5-6 rounds with a 3-inch cookie cutter.
Transfer rounds to the baking sheet, spacing them 2 inches apart.
Brush tops lightly with heavy whipping cream and sprinkle with demerara sugar.
Bake for 15-18 minutes or until golden brown. Let cool for 5-10 minutes and slice each shortcake in half.
Chill a medium bowl and beaters in the freezer for 5 minutes. Pour in cold heavy cream, powdered sugar, and vanilla, and beat until soft peaks form.
Spoon macerated strawberries onto the bottom half of each shortcake, top with whipped cream, and place the top half over it. Add more strawberries and whipped cream to the top. Serve immediately.

Notes

Allow the strawberries to chill to enhance their flavor and juices.
Feel free to substitute other berries or fruits for a different twist.
This dessert is best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 shortcake
Calories: 330
Sugar: 12g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg