Description
This Easy Strawberry Shortcake is a delicious twist on a timeless dessert. Made with buttery homemade biscuits, lightly sweetened strawberries, and fluffy whipped cream, it’s the perfect treat for warm days and special occasions. No fancy ingredients—just simple, fresh goodness.
Ingredients
For the strawberries:
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1 pound fresh strawberries, hulled and sliced
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2-3 tablespoons granulated sugar
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1 teaspoon lemon juice (optional)
For the shortcakes:
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2 cups all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup cold unsalted butter, cubed
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2/3 cup whole milk
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1 teaspoon vanilla extract
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1 egg (for brushing, optional)
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Coarse sugar (optional, for sprinkling)
For the whipped cream:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
Instructions
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Prepare the strawberries:
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In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Stir and let sit for at least 30 minutes to release juices.
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Make the shortcakes:
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Stir in milk and vanilla until just combined—do not overmix.
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Drop spoonfuls of dough onto the baking sheet (makes about 6–8). Optionally brush with beaten egg and sprinkle with coarse sugar.
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Bake for 12–15 minutes, or until golden brown. Let cool slightly.
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Make the whipped cream:
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In a cold bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Assemble:
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Slice shortcakes in half. Spoon strawberries over the bottom half, add whipped cream, then top with the other half. Add more berries and cream on top if desired.
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Notes
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Don’t overwork the biscuit dough—it keeps them light and tender.
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You can use store-bought biscuits or whipped cream to save time.
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Add a splash of liqueur (like Grand Marnier) to the strawberries for a grown-up version.