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Classic Strawberry Shortcake

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A light and tender strawberry shortcake made with buttery biscuits, juicy strawberries, and whipped cream, perfect for summer gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup sugar (for biscuits)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup heavy cream
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup sugar (for macerating strawberries)
  • Whipped cream for serving

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
  3. Cut the cold, cubed butter into the dry mix until it resembles coarse crumbs.
  4. Pour in the heavy cream and fold until just combined; do not overmix.
  5. Turn the dough onto a floured surface, shape into a disk, and cut rounds.
  6. Place the rounds on the baking sheet and bake for 12 to 15 minutes until golden brown.
  7. While baking, combine strawberries with 1/4 cup sugar and let macerate for 15 minutes.
  8. Split the warm shortcakes in half, add strawberries and whipped cream, then cap with the tops.
  9. Serve immediately.

Notes

You can swap 1 cup buttermilk for the heavy cream for a slightly tangy biscuit. Using coarse sugar for sprinkling can add a nice texture on top.

Nutrition

Find it online: https://www.simplefamilydishes.com/traditional-easy-strawberry-shortcake/