Strawberry Shortcake is a light, summery dessert featuring tender biscuits, fresh strawberries, and whipped cream. Its layers of textures and flavors create a refreshing, satisfying treat perfect for spring or summer gatherings, afternoon teas, or birthdays.
Ingredients
Biscuits:
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 2/3 cup (160ml) milk
- 1 teaspoon vanilla extract
Filling:
- 4 cups (600g) fresh strawberries, sliced
- ¼ cup (50g) sugar
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare strawberries
Mix sliced strawberries with sugar in a bowl. Let sit for at least 30 minutes to release juices. - Make biscuits
Preheat oven to 425°F (220°C). In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and vanilla until just combined. Drop spoonfuls onto baking sheet or roll and cut into rounds. Bake 12–15 minutes until golden. Cool slightly. - Whip cream
Beat heavy cream with powdered sugar and vanilla extract until soft peaks form. - Assemble shortcakes
Slice biscuits in half horizontally. Layer bottom halves with strawberries and whipped cream, then place tops on and add more strawberries and cream.
Tips for Strawberry Shortcake
- Use ripe, sweet strawberries for maximum flavor.
- Chill whipped cream for better volume and stability.
- Serve immediately to keep biscuits tender.
Uses for Strawberry Shortcake
Perfect for summer desserts, birthday parties, or afternoon tea. Can be adapted with other fruits like blueberries or peaches.
