Strawberry Shortcake
Serves 6
This easy strawberry shortcake recipe is a delicious summer dessert! Tender, flaky biscuits surround layers of fresh strawberries and cream. Find make-ahead instructions in the blog post above.
Ingredients
For the Strawberries
- 2 pounds fresh strawberries, hulled and chopped
- ¼ cup cane sugar
Biscuits
- 2 cups all-purpose flour, spooned and leveled
- 3 tablespoons cane sugar, plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk, plus more for brushing
Whipped Cream
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Chill a medium bowl, or the bowl of your stand mixer, in the refrigerator.
- Prepare the strawberries: In a large bowl, toss the strawberries with the sugar until the sugar dissolves. Set aside to macerate while you prepare the biscuits and whipped cream.
- Make the biscuits: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and toss to coat. Use your hands or a pastry cutter to work the butter into the dry ingredients until the mixture resembles a coarse meal. Add the milk and mix with a wooden spoon or spatula until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour.
- Turn the dough out onto a lightly floured surface. The dough might be slightly sticky—that’s ok. If it’s too sticky to handle, knead in a little more flour. Pat or roll the dough into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until ½-inch thick. Rotate a quarter turn and fold into thirds again.
- Pat or roll into a ½-inch-thick rectangle, then use a sharp knife to cut the dough into 6 square biscuits. Place the biscuits on the baking sheet. Lightly brush the tops with milk and sprinkle with sugar.
- Bake for 15 to 20 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
- Make the whipped cream: Combine the cream, powdered sugar, and vanilla in the chilled mixing bowl. Using a stand mixer or electric mixer fitted with a whisk attachment, whisk on low to incorporate the powdered sugar into the cream. Increase the speed to medium and beat for 4 to 8 minutes, or until medium peaks form.
- To serve, slice the biscuits in half crosswise and fill with some of the macerated strawberries and whipped cream. Top with more whipped cream and/or strawberries, as desired.