Description

This Strawberry Shortcake recipe features a sweet, flaky biscuit topped with fresh strawberries and whipped cream. A perfect dessert for any occasion, it’s light, refreshing, and irresistibly delicious.

Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

2/3 cup whole milk

1 teaspoon vanilla extract

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar (for strawberries)

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine flour, sugar, baking powder, and salt.
Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk and vanilla extract, and stir until the dough just comes together.
Turn the dough out onto a floured surface and gently knead it 2-3 times. Roll the dough out to about 1-inch thickness.
Use a round biscuit cutter or a glass to cut the dough into circles. Place them on a baking sheet lined with parchment paper.
Bake for 12-15 minutes or until the biscuits are golden brown.
While the biscuits are baking, prepare the strawberries. In a medium bowl, toss the sliced strawberries with 1/4 cup of sugar. Let them sit for 10-15 minutes to release their juices.
Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once the biscuits have cooled slightly, slice them in half. Layer the bottom half of each biscuit with the sweetened strawberries and top with whipped cream. Place the top biscuit half on top and add more strawberries and cream as desired.
Serve immediately and enjoy!

Notes

Gluten-Free: Use a gluten-free all-purpose flour blend to make the biscuits.
Dairy-Free: Swap the butter with a dairy-free margarine or coconut oil, and use coconut cream instead of heavy cream.
Vegan: Use plant-based milk and cream, and replace the butter with a vegan alternative.
Chocolate Strawberry Shortcake: Add a drizzle of melted chocolate on top of the strawberries for a decadent twist.
Lemon Shortcake: Add a teaspoon of lemon zest to the biscuit dough and garnish with lemon zest or a squeeze of lemon juice on the strawberries.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg