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Classic Strawberry Shortcake

A delightful dessert featuring juicy strawberries, light whipped cream, and fluffy biscuits, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Biscuit Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Important for flaky biscuits.
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
Topping Ingredients
  • 4 cups fresh strawberries, sliced Use ripe strawberries for the best flavor.
  • 1/4 cup powdered sugar
  • to taste Whipped cream, for serving

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream and vanilla extract until just combined.
  5. Turn the dough onto a floured surface and knead gently.
  6. Roll out to about 1-inch thick and cut into rounds.
Baking
  1. Place the rounded dough on a baking sheet and bake for 15-20 minutes until golden.
Preparing Topping
  1. While the shortcakes bake, mix the sliced strawberries with powdered sugar and let sit for 10 minutes to create a syrup.
Serving
  1. Once baked, let the shortcakes cool slightly.
  2. To serve, split the shortcakes in half, layer with strawberries and whipped cream, then top with the other half.
  3. Enjoy!

Notes

Store leftover shortcake in an airtight container in the fridge for up to 2 days. Freeze the biscuits for up to 3 months.