Strawberry Shortcake Recipe
This delicious Strawberry Shortcake Recipe is easy to make, and the best summertime treat. From the sweet biscuits to the strawberry topping and homemade whipped cream, it does not disappoint.
Servings: 10
Calories: 574kcal
Ingredients
For the Strawberries:
- 1 ½ pounds strawberries (sliced)
- 2 Tablespoons granulated sugar
For the Shortcake:
- 3 cups all purpose flour
- 1/4 cup granulated sugar plus 2 Tablespoons for topping
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda room temperature
- 1 teaspoon salt
- 3/4 cup Cold Butter (diced into cubes)
- 1 cup heavy cream plus 2 Tablespoons for Brushing on top
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 2 cups Heavy Whipping Cream
- 1/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Stir together the sliced strawberries and granulated sugar in a large bowl. Cover and refrigerate while you prepare the shortcake.
- Place the flour, sugar, baking powder, baking soda and salt in a food processor. Pulse until all the ingredients are combined.
- Add in the diced cold butter. Pulse for about 10 seconds until the flour mixture looks crumbly and the butter is evenly distributed.
- Pour the mixture into a mixing bowl. Add in 1 cup of heavy cream and the vanilla extract. Stir until just combined.
- Pour the mixture onto a floured work surface and gently knead the dough together to incorporate all the ingredients. Be careful not to over mix.
- Use a rolling pin to roll the dough out to a 9 X 12 rectangle. It will be about ¾ inch thick.
- Use a biscuit cutter to cut the dough into 2.75-3 inch round circles (do not twist the biscuit cutter when pressing down into the dough). Re-roll any scrapes and continue to cut out the biscuits until you have 10-12 biscuits.
- Place the biscuits on a baking sheet lined with parchment paper. Place in the refrigerator and chill for 20-30 minutes before baking.
- While the dough is chilling, prepare the oven to 425 degrees Fahrenheit.
- Brush the top of the biscuits with 2 tablespoons of heavy cream and sprinkle the additional granulated sugar on top.
- Bake for 15-20 minutes until the biscuits are golden brown.
- Let the biscuits cool completely at room temperature.
- While the biscuits are cooling, prepare the whipped cream.
- Make sure the mixing bowl and cream are very cold (I like to put in the freezer for about 15 minutes).
- Place the sugar, vanilla extract and heavy whipping cream into the chilled mixing bowl.
- Whisk until the cream gets stiff peaks.
- When assembling, cut the biscuits in half horizontally. Serve topped with the strawberries and whipped cream over the bottom half of the biscuit. Then top with the other half with more strawberries and whipped cream on top. Enjoy!
Notes
You can make the biscuits a few days before serving but we recommend making the whipped cream the day that you plan to serve the shortcake.
Store leftover biscuits at room temperature in an airtight container or bag for up to 4-5 days.
Nutrition
Calories: 574kcal | Carbohydrates: 49g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 608mg | Potassium: 218mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1484IU | Vitamin C: 40mg | Calcium: 174mg | Iron: 2mg
