Description

This Classic Strawberry Shortcake offers irresistible flavor with fresh strawberries, whipped cream, and flaky biscuits. Perfect for gatherings or a yummy dessert at home.

Ingredients

Scale

1 ½ lb. fresh strawberries – hulled and sliced
1/3 cup granulated sugar
1 ½ cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter – cold and cubed
1 cup buttermilk – cold
1 teaspoon vanilla extract
2 tablespoons buttermilk or heavy cream for brushing on top
granulated sugar for sprinkling on top

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Instructions

Prepare the strawberries by hulling and slicing them, then combine with sugar in a large bowl, stirring gently.
Cover and refrigerate the strawberries while you prepare the biscuits, allowing them to release their juices.
In a separate bowl, mix flour, baking powder, baking soda, salt, and sugar.
Cut in cold cubed butter until the mixture resembles coarse crumbs.
Stir in cold buttermilk and vanilla extract until just combined, being careful not to overwork the dough.
Turn the dough onto a floured surface and gently pat into a rectangle; cut into rounds using a biscuit cutter.
Arrange the biscuits on a baking sheet, brush with buttermilk or cream, and sprinkle with sugar before baking.
Bake the biscuits until golden brown, about 15-20 minutes, then cool slightly.
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the shortcake by layering biscuits, strawberries, and whipped cream.

Notes

For extra flavor, let the strawberries sit with sugar for several hours or overnight to enhance their sweetness.
Use different berries for a mixed berry shortcake variation.
Serve immediately for the best texture in biscuits.

Nutrition

Serving Size: 1 piece
Calories: 420
Sugar: 18g
Sodium: 350mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg