Description
Enjoy a classic summer dessert with this Easy Strawberry Shortcake Delight recipe. Sweet, juicy strawberries macerated with sugar are layered with fluffy homemade biscuits and freshly whipped cream for a perfect balance of textures and flavors. Simple to make and ideal for gatherings, this strawberry shortcake is a crowd-pleaser that highlights the natural sweetness of ripe strawberries.
Ingredients
Scale
Strawberries
- 4 cups sliced strawberries
- ¼ cup granulated sugar
Biscuits
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar (plus extra for topping)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into ½-inch pieces
- ½ cup plus 1 tablespoon cold half-and-half (or whole milk)
- 1 large cold egg
Whipped Cream
- 1 cup cold heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
Instructions
- Macerate the Strawberries: Toss the sliced strawberries with ¼ cup granulated sugar in a bowl. Let them sit for at least 30 minutes at room temperature to release their natural juices and become sweet and syrupy.
- Preheat Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 4 tablespoons granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined.
- Cut in Butter: Add ½ cup cold, diced unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles pea-sized crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk together 1 large cold egg and ½ cup plus 1 tablespoon cold half-and-half (or whole milk).
- Combine Dough: Pour the wet mixture into the flour and butter mixture. Stir gently just until large clumps form—do not overmix to ensure tender biscuits.
- Shape Biscuits: Turn the dough onto a floured surface and knead it briefly. Roll the dough into a 9×5-inch rectangle. Using a 3-inch biscuit cutter, cut out 6 biscuits. Gather the scraps, reroll, and cut 2 more biscuits for a total of 8.
- Prepare for Baking: Place the biscuits about an inch apart on the prepared baking sheet. Brush the tops with some half-and-half and sprinkle with additional granulated sugar for a sweet, crunchy topping.
- Bake Biscuits: Bake in the preheated oven for 12–14 minutes or until the biscuits are golden brown on top. Once done, transfer them to a wire rack to cool slightly.
- Whip the Cream: While the biscuits cool, whip 1 cup cold heavy cream with 2 tablespoons granulated sugar and ½ teaspoon pure vanilla extract until stiff peaks form, creating fluffy whipped cream.
- Assemble Shortcakes: Slice each biscuit in half horizontally. Spoon a generous amount of the macerated strawberries on the bottom half, top with whipped cream, then place the biscuit top on. Finish with more whipped cream and strawberries on top. Serve immediately for best taste and texture.
Notes
- For best results, use fresh, ripe strawberries as they provide the sweetest flavor.
- Keep the butter and liquids cold to ensure flaky, tender biscuits.
- If you don’t have half-and-half, whole milk is an acceptable substitute but the biscuits might be slightly less rich.
- For a dairy-free version, substitute butter with coconut oil and use coconut cream for whipping.
- The sugar on top of the biscuits creates a nice crunchy crust but can be omitted if preferred.
- Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days and reheated.
