Ingredients
For the Shortcake Biscuits:
2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter (cold, cut into cubes)
⅔ cup whole milk
1 tsp pure vanilla extract
For the Strawberries:
1 lb fresh strawberries, hulled and sliced
3 tbsp granulated sugar
1 tsp lemon juice (optional, for brightness)
For the Fresh Whipped Cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp pure vanilla extract
Instructions
1. Prepare the Strawberries
In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let them sit for at least 15 minutes. This will create a lovely syrup as the strawberries macerate.
2. Make the Shortcake Biscuits
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract just until combined—don’t overmix.
- Drop 4 equal portions of dough onto the baking sheet or gently shape into rounds.
- Bake for 12-15 minutes, until golden brown. Let them cool slightly on a wire rack.
3. Whip the Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
4. Assemble the Strawberry Shortcakes
- Slice each biscuit in half horizontally.
- Spoon a generous amount of strawberries and their syrup onto the bottom half.
- Top with a dollop (or two!) of fresh whipped cream.
- Place the biscuit top over the cream and add extra strawberries and cream if desired.
5. Serve & Enjoy
Serve immediately for the best texture—light, fluffy biscuits with juicy strawberries and airy whipped cream!