Description
This Strawberry Shortcake is the perfect summer dessert. Homemade shortcake biscuits are cut in half and stuffed with juicy strawberries and homemade whipped cream. An old-fashioned, irresistible treat!
Ingredients
STRAWBERRIES
- 1 1/2 lbs strawberries, stemmed and sliced
- 6 tbsp (78g) sugar
SHORTCAKES
- 3 cups (390g) all-purpose flour (measured accurately)
- 5 tsp baking powder
- 6 tbsp (78g) sugar
- 1 tsp salt
- 1/2 cup (112g) unsalted butter, cold and cubed
- 1 cup (240ml) heavy whipping cream or heavy cream, plus 1 tbsp (15ml), divided
- 2 large eggs, divided
- 1 tsp vanilla extract
- Coarse sugar
WHIPPED CREAM
- 2 cups (480ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 1/4 teaspoons vanilla extract
Instructions
Prepare the Strawberries
- To prepare the strawberries, toss them with the sugar to combine and let sit for at least 2 hours to draw out the juices. These can be made the night before using, if you like. The longer they sit, the more juices are drawn out.
Make the Shortcake Biscuits
- To make the biscuits, preheat the oven to 375 degrees.
- Combine the flour, baking powder, sugar and salt and whisk together.
- Using a pastry cutter or a fork, cut the cold butter into the flour mixture until course crumbs are formed. The largest butter pieces should be about the size of small peas.
- Combine the one cup of heavy cream, egg and vanilla extract.
- Pour the cream mixture over the flour mixture and stir together just until it starts to come together. Do not over mix. Mixture will still be crumbly.
- Turn the dough out onto a lightly floured surface and gently bring it all together to form a ball. Gently flatten out and then fold in thirds, folding the left side over onto the middle, then the right side over onto the middle. Lightly pat back out into a square about 1 inch thick.
- Using a 2 1/2 inch biscuit cutter, cut out the biscuits. Gather together the scraps, fold together once and pat back into a square to cut out remaining biscuits. You should be able to get 7-9 biscuits. Dip the biscuit cutter into flour between cuts, to keep it from sticking. When cutting out the biscuits, press straight down. Do not twist.
- Place the biscuits on a parchment lined baking sheet at least 2 1/2 inches apart.
- Combine the other egg and 1 tablespoon of cream and brush the tops of the biscuits with the egg wash. Sprinkle the tops with some coarse sugar.
- Bake the biscuits for 17-20 minutes, or until the tops are golden brown.
- Remove the biscuits from the oven and allow to cool on a wire rack. Serve warm or at room temperature.
Make the Whipped Cream & Assemble Your Strawberry Shortcake
- When ready to serve, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until medium to stiff peaks form.
- Cut the biscuits in half horizontally, then fill with strawberries and their juices and whipped cream.
Notes
- For a more cakey version of the biscuit. Add 1/4 cup of additional cream to the biscuits. Be aware that they will spread more when baked.
- To store the biscuits. Store the shortcake biscuits in an airtight container. They will keep on the counter at room temperature for 3-4 days.
- To store the strawberries. Store the strawberries in the refrigerator in an airtight container. They will keep for 2-3 days. If you run out of shortcake biscuits and still have some macerated strawberries to use, they are amazing mixed into yogurt or spooned on top of ice cream.
- To freeze the biscuits. You can definitely freeze the shortcake biscuits. Keep them in an airtight container, freeze them for up to a month, and then thaw them overnight in the fridge before letting them come to room temperature when you’re ready to enjoy them again.
Nutrition
- Serving Size: 1 Shortcake
- Calories: 612
- Sugar: 31.1 g
- Sodium: 400.4 mg
- Fat: 35.3 g
- Carbohydrates: 67.7 g
- Protein: 8.6 g
- Cholesterol: 131 mg
