Strawberry Shortcake
The ultimate summer dessert! This Strawberry Shortcake features buttery cream biscuits layered with juicy strawberries and topped with fluffy whipped cream. It's a delightful treat that embodies the essence of summer. Make it tonight for a sweet indulgence!
Equipment
- Whisk
- Blender
- Food Processor
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1.5 cups all-purpose flour
- 0.25 teaspoon salt
- 4 teaspoons sugar (optional)
- 2 teaspoons baking powder
- 6 tablespoons cold butter
- 0.75 cups heavy cream
- 4 cups strawberries
- 1 cup sugar
- 1 cup heavy cream
- 0.5 teaspoon vanilla extract
- 1 tablespoon sugar
- powdered sugar (optional)
Instructions
- Start by preheating your oven to 400 degrees Fahrenheit. This ensures that your biscuits get that perfect golden-brown color.
- In a large bowl, combine the all-purpose flour, salt, optional sugar, and baking powder. Mix these dry ingredients thoroughly, creating a light and airy mixture.
- Next, cut the cold butter into the flour mixture using a pastry blender or your fingertips. You want the mixture to resemble small peas. This step is crucial for achieving flaky biscuits.
- Now, measure out your heavy cream, but set aside 1 tablespoon for later. Add the rest of the cream to your flour mixture and stir gently with a fork until it just comes together.
- Lightly knead the dough in the bowl a few times, then turn it out onto a lightly floured board. Roll it out to about 3/4 inch thick.
- Cut six 2 1/2-inch circles or squares from the dough. Don’t worry about getting them perfect; a little irregularity adds character!
- Reroll any scraps and cut out 2 to 3 more biscuits. Place all the biscuits onto a baking sheet lined with parchment paper.
- Brush the tops of the biscuits with the reserved tablespoon of cream. This will give them a lovely color as they bake.
- Bake for 17 minutes or until they are lightly golden. Your kitchen will smell wonderful, just wait for it!
- While the biscuits are baking, prepare the strawberry filling. In a medium bowl, combine the strawberries and sugar. Set aside 1 cup of this mixture and purée it in a blender or food processor. Return the purée to the rest of the strawberries and stir to combine. Allow it to set for at least 15 minutes to let the flavors meld.
- In a standing mixer with the whisk attachment, whip together the heavy cream, vanilla, and sugar until soft peaks form. This is the ultimate topping for your Strawberry Shortcake.
- To assemble, gently break the biscuits in half. Spoon the strawberry mixture onto the bottom half, then add a generous dollop of whipped cream on top. Place the other half of the biscuit on top and finish with a dusting of powdered sugar. Look at that beauty!
Notes
Store leftovers in the refrigerator, covered loosely with foil to prevent the biscuits from becoming soggy. While it's best enjoyed fresh, you can freeze the biscuits before baking. Thaw and bake them directly from the freezer.