This dessert is all about simple, fresh flavors—sweet, syrupy berries, soft and crumbly shortcake biscuits, and creamy whipped topping. Perfect for summer picnics, birthdays, or just a sunny afternoon treat.
🛒 What You’ll Need
For the strawberries:
- 1 lb fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the shortcake biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter (cubed)
- ⅔ cup whole milk (cold)
- 1 tsp vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
👩🍳 Pro Tips
- Chill the butter—cold butter makes flaky biscuits.
- Macerate strawberries for at least 30 minutes so they get syrupy.
- Use cold cream for best whipped cream volume.
- Assemble just before serving so biscuits stay tender.
- For a twist, add lemon zest to biscuit dough for brightness.
🧰 Tools You’ll Need
- Mixing bowls
- Pastry cutter (or fork)
- Measuring cups & spoons
- Baking sheet
- Knife
- Whisk or electric mixer
- Cooling rack
🔄 Substitutions & Variations
- Gluten-free: Use 1:1 gluten-free baking flour.
- Dairy-free: Use plant butter + coconut whipped cream.
- Cake version: Swap biscuits for sponge cake layers.
- Extra flavor: Add a splash of balsamic vinegar to the strawberries.
⏱️ Make Ahead Tips
- Shortcake biscuits can be baked a day ahead and stored airtight.
- Strawberries can be macerated up to 24 hours in advance.
- Whipped cream is best made fresh but can be whipped 2–3 hours ahead.
👩🍳 Instructions
Step 1: Prep the Strawberries
In a bowl, toss strawberries with sugar. Let sit for 30 minutes to release juices.
Step 2: Make the Shortcake Biscuits
Preheat oven to 425°F (220°C). In a large bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until mixture looks like coarse crumbs. Stir in milk and vanilla until just combined.
Step 3: Shape & Bake
Turn dough onto a floured surface, gently pat to ¾-inch thickness, and cut into rounds. Place on a baking sheet and bake 12–15 minutes or until golden. Cool slightly.
Step 4: Make the Whipped Cream
In a chilled bowl, beat cream, powdered sugar, and vanilla until soft peaks form.
Step 5: Assemble
Split biscuits in half. Layer bottom half with strawberries and juices, then whipped cream. Top with remaining biscuit half, more berries, and another dollop of cream.
🧊 Leftovers & Storage
- Store biscuits separately from strawberries and cream to avoid sogginess.
- Biscuits keep at room temp for 2 days in airtight container.
- Macerated strawberries keep in fridge for 2–3 days.
💬 Final Thoughts
Strawberry Shortcake is proof that simple ingredients can make magic. 🍓✨ With tender, buttery biscuits, sweet and juicy berries, and fluffy cream, it’s the kind of dessert that feels like sunshine on a plate. Whether you serve it for a summer get-together or a cozy Sunday afternoon, it’s guaranteed to bring smiles to the table.
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