Description
A classic American dessert featuring tender homemade biscuit-style shortcakes layered with juicy macerated strawberries and fluffy whipped cream, perfect for a fresh and sweet summer treat.
Ingredients
Scale
Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
Shortcake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Macarate the Strawberries: In a bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Toss well to coat evenly, then let them sit for at least 30 minutes to release juices and become sweet and juicy.
- Prepare the Shortcake Dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and 2 tablespoons granulated sugar. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until combined, being careful not to overmix to ensure tender shortcakes.
- Shape and Bake: Drop 6 to 8 mounds of dough onto the prepared baking sheet, gently flattening the tops to form biscuit shapes. Bake in the preheated oven for 12–15 minutes or until the shortcakes turn golden brown. Remove and cool on a wire rack completely before assembling.
- Make the Whipped Cream: While shortcakes bake and cool, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form, yielding a light, fluffy topping.
- Assemble the Strawberry Shortcakes: Slice each cooled shortcake in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries with their juices over it, and add a dollop of whipped cream. Top with the other half of the biscuit, then add more whipped cream and strawberries on top as desired. Serve immediately for best freshness and texture.
Notes
- Shortcakes can be made ahead and stored in an airtight container for convenience.
- For richer tops, brush shortcake tops with cream and sprinkle sugar before baking for a sweet, golden crust.
- Macerating strawberries enhances flavor and juiciness but can be adjusted or skipped if preferred.
