Strawberry Shortcake
Ingredients
- For the Strawberries:
- 4 cups fresh strawberries hulled + sliced
- 3 tbsp sugar more if berries are tart
- 1 tsp lemon juice optional but brightens things up
- For the Biscuits:
- 2 cups all-purpose flour
- 2½ tsp baking powder
- ¼ cup sugar
- ¼ tsp salt
- ½ cup cold unsalted butter cubed
- ¾ cup cold buttermilk or whole milk
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar adjust to taste
- 1 tsp vanilla extract
Instructions
- Sweeten the Berries
- Toss sliced strawberries with sugar (and lemon juice if using). Let them sit for at least 15–30 minutes until juicy and syrupy.
- Make the Biscuits
- Preheat oven to 425°F (220°C).
- In a bowl, whisk flour, baking powder, sugar, and salt.
- Cut in the cold butter with a pastry cutter or fingers until the mix looks crumbly.
- Stir in cold buttermilk until just combined (don’t overmix!).
- On a floured surface, gently pat and fold dough, then flatten to 1-inch thick.
- Cut out biscuits with a 2½-inch cutter and place close together on a parchment-lined baking sheet.
- Bake 12–15 mins until golden. Cool slightly before assembling.
- Whip the Cream
- In a chilled bowl, whip cream to soft peaks. Add powdered sugar and vanilla. Beat until stiff peaks form. Don’t overwhip.
- Assemble the Magic
- Slice biscuits in half. Spoon on strawberries (with their juices) and a big dollop of whipped cream. Top with the biscuit lid and maybe one more berry for the glam shot.
Notes
- Cold ingredients = flaky biscuits. Keep your butter and milk chilled. Bonus points for chilling the flour.
- Buttermilk wins. If you don’t have it, milk works fine, or add 1 tsp lemon juice to milk and let it sit 5 minutes.
- Fresh berries only. Frozen can work in a pinch, but fresh strawberries give the best texture and flavor.
- Prep ahead: Make biscuits, berries, and whipped cream separately in advance, then assemble when ready.
- Flavor twist? Try almond extract in the cream or lemon zest in the biscuits.