Eightyrecipes
Strawberry Shortcake
Buttery homemade biscuits split and piled with sugared strawberries and softly whipped cream.
Ingredients
Strawberries
- 2 lb fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
Shortcakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 3/4 cup milk cold
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Toss the sliced strawberries with the sugar and set aside for 30 minutes to release their juices.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs with a few pea-sized pieces still visible.
- Stir in the milk just until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface, pat to about 3/4 inch thick, and cut out rounds with a 3-inch cutter. Press straight down without twisting. Place on the prepared baking sheet.
- Bake for 12 to 15 minutes, until golden on top.
- Whip the cream with the powdered sugar until soft peaks form.
- Split the shortcakes and layer with the strawberries, their syrup, and the whipped cream.
Notes
Nutrition values are an estimate. Keep the butter fridge-cold and stop stirring the moment the dough comes together. Assemble just before serving so the biscuit bases stay crisp.
Nutrition
Nutrition is an estimate, calculated automatically.
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