Description
Delicious strawberry shortcakes made with fresh strawberries and fluffy biscuits.
Ingredients
Scale
- 1½ pounds strawberries (hulled and sliced)
- ⅓ cup granulated sugar
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter (cubed)
- 1¼ cups cold buttermilk
- 1 large egg (cold)
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream (for brushing on top)
- 2 cups cold heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Place strawberries in a large bowl then sprinkle with sugar, mix, cover and refrigerate while you make the biscuits for up to 24 hours.
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a measuring cup or medium bowl, whisk together the egg, buttermilk and vanilla and set aside.
- Add the butter to the dry mixture then work it in with your hands or a pastry cutter until the butter is in small pieces, about the size of peas.
- Pour the milk mixture into the flour mixture and mix using a fork or spatula until a shaggy dough starts to form.
- Dump the dough out onto a well floured surface. Gently work the dough just until it holds together into a single mass, then pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out 8 shortcakes.
- Place the biscuits on the baking sheet about 1 inch apart. Brush the tops with the cream and sprinkle with sugar, if desired.
- Bake for 15 minutes or until the tops are golden brown. Transfer the biscuits to a wire rack and cool completely.
- In a large mixing bowl, beat the cream, sugar and vanilla in an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
- To serve, split the biscuits in half. Dollop the bottom half with whipped cream and top with a pile of strawberries. Place the other biscuit half on top and finish with another dollop of whipped cream and more strawberries. Serve immediately.
Notes
- Make sure to keep the butter cold for flakier biscuits.
- Chill the whipped cream before beating for better volume.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg