Description
A quick, fluffy biscuit-style strawberry shortcake topped with macerated berries and homemade whipped cream. This recipe comes together in just 25 minutes, making it the perfect stress-free weeknight dessert or light dinner.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3 tablespoons (35g) granulated sugar
- 1 tablespoon (12g) baking powder
- 1/2 teaspoon (3g) salt
- 1/2 cup (115g) unsalted butter, very cold and cubed
- 3/4 cup (180ml) heavy cream, cold
- 1 teaspoon vanilla extract
- 1.5 pounds (700g) fresh strawberries, hulled and sliced
- 2 tablespoons (25g) sugar
- 1 teaspoon lemon juice
- 1 cup (240ml) heavy whipping cream, very cold
- 2 tablespoons (15g) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Wash, hull, and slice strawberries into quarter-inch pieces. Toss with 2 tablespoons sugar and lemon juice in a large bowl. Set aside to macerate for 15-20 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt.
- Add cold, cubed butter to the flour mixture. Use a pastry cutter, food processor, or fingers to cut butter into flour until it resembles coarse crumbs with pea-sized butter pieces remaining.
- Make a well in the center and pour in cold heavy cream and 1 teaspoon vanilla extract. Stir gently until the dough just comes together; do not overmix.
- Turn dough onto a lightly floured surface and gently pat into a disk about 3/4-inch thick. Cut out rounds with a 2-inch biscuit cutter, pressing straight down without twisting. Gather scraps to cut more biscuits.
- Place biscuits on the prepared baking sheet, leaving an inch between them. Bake for 12-15 minutes until golden brown and puffy.
- While biscuits bake, whip the heavy whipping cream, confectioners’ sugar, and 1 teaspoon vanilla extract until soft peaks form.
- Let biscuits cool for 5 minutes, then slice horizontally in half.
- Assemble by spooning macerated strawberries and syrup onto the bottom half, topping with whipped cream, and adding the top half of the biscuit.
Notes
Keep all ingredients cold for flaky biscuits. Do not overmix the dough. If using frozen strawberries, thaw and drain excess liquid first. Biscuits can be frozen unbaked and baked from frozen, adding 2-3 minutes to cook time. Do not assemble shortcakes ahead of time as biscuits will become soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 22
- Sodium: 280
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
Keywords: strawberry shortcake, whipped cream, quick dessert, weeknight dinner, biscuit recipe, easy baking, gluten-free option, dairy-free option