Strawberry Shortcake
A cozy and simple dessert featuring buttery biscuits, juicy strawberries, and whipped cream, perfect for a small celebration.
Servings: 2 servings
Calories: 350kcal
Ingredients
For the biscuit
- 2 cups all-purpose flour Sifted
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt Pinch of salt
- 1/2 cup cold unsalted butter Grated or cubed
- 3/4 cup cold heavy cream
For the strawberry filling
- 1 cup ripe strawberries Hulled and sliced
- 1-2 tablespoons granulated sugar To taste
- 1 teaspoon fresh lemon juice Or a splash of balsamic for depth
For the whipped cream
- 1 cup cold heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract Or paste
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a small sheet pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until you have pea-sized bits mixed with the flour.
- Stir in the cold heavy cream until just combined, forming a shaggy dough.
- Pat the dough into a round about 1 inch thick and cut into circles or wedges.
- Chill the cut biscuits in the fridge for 10 minutes.
Baking
- Brush the tops of the chilled biscuits with cream and sprinkle sugar.
- Bake for 12-15 minutes until tall and golden.
Assembly
- Split warm biscuits and spoon on strawberries with their juice.
- Add whipped cream, and replace the top biscuit.
- Finish with another dollop of cream and a few berries if desired.
Notes
For best flavor, use sweet-smelling strawberries and keep the cream lightly sweet. Assemble just before serving for the best texture and freshness.