Description
A classic Fresh Strawberry Shortcake featuring homemade sweet shortcake biscuits, macerated fresh strawberries, and fluffy whipped cream. This delightful dessert perfectly balances sweet, juicy berries with tender, buttery biscuits.
Ingredients
Scale
- 6 cups (750 grams) fresh strawberries, sliced
- 1/2 cup (100 grams) sugar
- 2 cups (292 grams) unbleached all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons (38 grams) granulated sugar
- 3/4 teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter, cold and cut into cubes
- 1 cup (240 ml) half-n-half
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 cups (480 ml) heavy cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Place the stand mixer or handheld whisk attachment in the refrigerator to chill while preparing other components.
- Combine the sliced strawberries with sugar in a large bowl, adjusting to taste. Stir gently and refrigerate to macerate.
- Prepare the biscuits by mixing dry ingredients, cutting in cold butter, and adding half-n-half to form a dough. Shape and bake until golden.
- In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until soft to medium peaks form.
- Slice each biscuit in half. Spoon macerated strawberries over the bottom half, add whipped cream, then more strawberries. Place the top biscuit half on top and finish with additional strawberries and whipped cream.
Notes
- Serve biscuits warm for the best texture.
- Adjust sugar in strawberries to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 21g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Fresh Strawberry Shortcake, dessert, strawberries, shortcake