Description
These best strawberry shortcakes feature tender drop biscuits, juicy macerated strawberries, and fluffy whipped cream for a classic summer dessert.
Ingredients
3 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup cold unsalted butter cubed
1 1/4 cup cold buttermilk
1 lb fresh strawberries sliced
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cup cold heavy whipping cream
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
3. Cut cold butter into the flour mixture until pea sized.
4. Add buttermilk gradually and mix until a sticky dough forms.
5. Drop dough into 12 biscuits on the baking sheet.
6. Brush tops with buttermilk and bake 18 to 20 minutes until golden.
7. Mash half the strawberries and mix with remaining berries, sugar, and vanilla.
8. Let strawberries rest for 20 minutes to release juices.
9. Beat heavy cream with vanilla until soft peaks form.
10. Slice biscuits, add whipped cream and strawberries, then top with biscuit lid.
Notes
Use cold butter for flaky biscuits.
Do not overmix the dough.
Serve shortcakes immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg