Description
This Strawberry Shortcake recipe is the perfect dessert for your Easter dinner! Light and fluffy biscuits topped with fresh, juicy strawberries and sweet whipped cream make for a delicious and festive treat. It’s an easy and impressive way to celebrate springtime.
Ingredients
- Fresh Strawberries: 1 pound, hulled and sliced
- All-Purpose Flour: 2 cups
- Baking Powder: 4 teaspoons
- Granulated Sugar: 1/2 cup, plus more for strawberries
- Cold Unsalted Butter: 1/2 cup (1 stick), cut into small cubes
- Heavy Cream: 3/4 cup, plus 1 cup for whipping
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, 1/4 cup sugar, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 3/4 cup heavy cream and vanilla extract, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it down to about 1 inch thickness.
- Use a biscuit cutter to cut out shortcakes. Place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- While the biscuits are baking, slice the strawberries and toss them with remaining 1/4 cup sugar. Let them macerate.
- In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- To assemble, split the warm biscuits, spoon the strawberries and cream over the top, and serve immediately.
Notes
- For the flakiest biscuits, use very cold butter and handle the dough as little as possible.
- Macerating the strawberries for at least 30 minutes will enhance their flavor and create a delicious sauce.
- Serve the shortcake immediately after assembling to prevent the biscuits from becoming soggy.
- Customize your toppings with lemon zest, other berries, or a drizzle of balsamic glaze.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: strawberry shortcake, Easter dessert, spring dessert, easy dessert, homemade biscuits, fresh strawberries, whipped cream, Easter recipe, spring recipe, shortcake recipe