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Classic Strawberry Shortcake

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A delightful summer dessert featuring fresh strawberries, flaky biscuits, and luscious whipped cream.

Ingredients

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  • 1 pint strawberries, hulled and quartered
  • 1/3 cup granulated sugar
  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/3 – 1 1/2 cups half & half (or whole milk)
  • 6 tablespoons unsalted butter, cold and cubed
  • Raw sugar, optional
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine the strawberries and 1/3 cup granulated sugar. Mix well and let sit.
  3. In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt.
  4. Cut in the cold butter until the mixture resembles coarse crumbs.
  5. Stir in 1 1/3 to 1 1/2 cups half & half just until combined.
  6. Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Cut out rounds and place on the baking sheet.
  7. Sprinkle with raw sugar if desired, and bake for 12-15 minutes or until golden brown.
  8. While the shortcakes are baking, beat the heavy whipping cream, vanilla extract, almond extract (if using), and powdered sugar until soft peaks form.
  9. Once the shortcakes are done, let them cool slightly, slice in half, fill with macerated strawberries, and top with whipped cream.
  10. Replace the tops and add more whipped cream and strawberries if desired.

Notes

Ensure butter is very cold for a flaky texture. Use fresh strawberries for the best flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/classic-strawberry-shortcake-recipe/