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Strawberry Shortcake Recipe

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4.1 from 6 reviews

A classic and delightful Strawberry Shortcake recipe featuring homemade buttery biscuits topped with fresh, sugar-sweetened strawberries and whipped cream. Perfect for a light dessert or an afternoon treat, this recipe serves 8 and takes about 40 minutes from start to finish.

Ingredients

Strawberries

  • 1 lb. fresh strawberries
  • 2 Tbsp sugar

Biscuit Dough

  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 2 Tbsp sugar
  • 4 tsp baking powder
  • 2 cups heavy whipping cream

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare Strawberries: Rinse the strawberries well, then carefully remove the stems and leaves by scooping them out with a spoon. Slice each strawberry lengthwise into approximately four slices. Place the sliced strawberries in a bowl, add 2 tablespoons of sugar, stir gently, and set aside. Occasionally stir the strawberries as the sugar draws out their juice, creating a rich strawberry syrup.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400ºF (200ºC). Line a baking sheet with parchment paper to prevent sticking and for even baking.
  3. Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, salt, sugar, and baking powder until the mixture is evenly combined.
  4. Form Biscuit Dough: Add 2 cups of heavy whipping cream to the dry ingredients and stir until a sticky dough forms, ensuring there's no dry flour remaining at the bottom of the bowl.
  5. Shape Biscuits: Dust your hands with flour to prevent sticking, then divide the dough into eight equal portions. Shape each piece roughly into a circle about one to one and a half inches thick. Arrange the biscuits evenly spaced on the prepared baking sheet.
  6. Bake Biscuits: Place the baking sheet in the preheated oven and bake for about 25 minutes or until the tops are lightly golden brown and the biscuits are cooked through.
  7. Make Vanilla Whipped Cream: While the biscuits bake, prepare the whipped cream. Combine 1 cup of heavy whipping cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a chilled glass or metal bowl. Whisk vigorously by hand or with a mixer until soft peaks form. Take care not to overwhip, as the cream can break and turn buttery.
  8. Assemble the Strawberry Shortcakes: Once the biscuits are done, allow them to cool just enough to handle safely. Carefully slice each biscuit in half horizontally. Spoon a generous amount of the strawberries along with their syrup onto the bottom half of each biscuit. Add a large dollop of the vanilla whipped cream over the strawberries, then place the top half of the biscuit over the cream. Finish with one more dollop of whipped cream, a few extra strawberry slices, and a drizzle of the strawberry syrup for an elegant presentation.

Notes

  • For best results, use fresh, ripe strawberries to maximize flavor and natural sweetness.
  • Ensure the cream is cold before whipping to achieve optimal volume and texture.
  • You can prepare the strawberries a few hours ahead and refrigerate to allow the syrup to develop fully.
  • Biscuits are best served the same day for maximum freshness and tenderness.
  • The recipe can be adapted to use whipped cream stabilizers if preparing ahead of time to maintain texture.

Find it online: https://recipefeastful.com/strawberry-shortcake-recipe/