Strawberry Shortcake
Servings 9 people
Homemade Strawberry Shortcakes are made with sweet cream biscuits, macerated strawberries, and then finished off with fluffy whipped cream! A classic summer treat that's ready in only 30 minutes!
Ingredients
Biscuits
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups heavy cream cold
- 4½ teaspoons granulated sugar for topping
Strawberries:
- 3 cups chopped strawberries
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Whipped Cream
- 1½ cups heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, 4 tablespoons sugar, baking powder, and salt.
- Add in the cream and stir with a rubber spatula just until combined.
- Use a large cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.
- Use the bottom of a glass or fingers to gently press the top of the dough down to make a round biscuit shape.
- Sprinkle the top of each biscuit with ½ teaspoon of granulated sugar.
- Bake for 12 to 15 minutes or until lightly browned.
- Meanwhile, prepare the strawberries by chopping and adding them to a bowl with granulated sugar and vanilla. Let sit while the biscuits cook and cool.
- Then prepare the whipped cream in a separate, large bowl, by beating together the heavy cream, powdered sugar, and vanilla until soft peaks form.
- When ready to serve, slice a shortcake in half and top with whipped cream and strawberries.
Notes
- Biscuits can be prepared up to 2 days in advance. They also freeze really well - bake as directed and allow to cool completely before wrapping them each in plastic wrap and placing them in a large freezer bag, squeezing out any excess air.
- The berries can be prepped 1 day in advance and stored in an airtight container in the refrigerator.
- I recommend preparing the whipped cream fresh, but it can be stored in the fridge for up to 24 hours, if necessary.
- These are cream shortcake biscuits so the cream acts as the fat in the recipe so it’s important that it’s cold and doesn’t get overmixed.
- Since these are cream biscuits they are more on the sweet side than a traditional buttermilk biscuit. They aren’t dry as a scone but also aren’t as moist as a cake - they are the perfect in-between.
- If you want to reduce sugar in this recipe, you can omit the sugar topping.
Nutrition
Calories: 442kcal | Carbohydrates: 40g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 162mg | Potassium: 276mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1188IU | Vitamin C: 29mg | Calcium: 112mg | Iron: 2mg
Find it online: www.sugarandsoul.co/homemade-strawberry-shortcake/