Strawberry Shortcake
Indulge in this delightful strawberry shortcake featuring layers of fluffy biscuits, sweet strawberries, and whipped cream. Each bite offers a satisfying contrast of textures and flavors that is simply irresistible.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon sugar, for biscuits
- 1 tablespoon baking powder, for leavening
- 1/2 teaspoons salt
- 1/2 cups unsalted butter, cold, cut into cubes
- 3/4 cups milk, plus more for brushing biscuits
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cups sugar, for strawberries
- 1 cup heavy cream, for whipped cream
- 1 tablespoon vanilla extract, for flavoring
- Optional: powdered sugar for dusting
Directions
Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter cubes to the flour mixture and use a pastry cutter or fingers to work it in until the mixture resembles coarse crumbs.
Pour in the milk and stir gently until the dough comes together. Be careful not to overmix.
Turn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick. Cut into rounds or squares.
Place the biscuits on a baking sheet and brush the tops with additional milk. Bake for about 12-15 minutes until golden brown.
While the biscuits bake, combine the sliced strawberries with 1/4 cup sugar in a bowl and let them macerate for about 15 minutes.
In a separate bowl, beat the heavy cream with the vanilla until soft peaks form. Set aside.
Once the biscuits are cool, slice them in half. Layer the bottom half with strawberries and top with whipped cream before placing the other half on top.
Serve immediately, garnished with additional whipped cream and strawberries if desired.