Description

A classic homemade strawberry shortcake made with tender, buttery biscuits, fresh strawberries, and sweet whipped cream—perfect for spring and summer desserts.

Ingredients

Units Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
2/3 cup whole milk
1 teaspoon vanilla extract
1 large egg, beaten (for egg wash)
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined. Do not overmix.
Turn the dough onto a floured surface and gently knead a few times until it comes together. Pat into a 1-inch thick round and cut out biscuits using a round cutter.
Place the biscuits on the prepared baking sheet and brush the tops with the beaten egg.
Bake for 12–15 minutes, or until golden brown. Let cool completely.
Meanwhile, mix the sliced strawberries with 1/4 cup sugar and let sit for at least 30 minutes to macerate.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
To assemble, slice each biscuit in half, spoon strawberries and juice over the bottom half, top with whipped cream, and place the other half of the biscuit on top. Serve immediately.

Notes

You can prepare the biscuits a few hours in advance and store in an airtight container.
Use chilled utensils and bowl when whipping cream for best results.
Add a splash of lemon juice to the strawberries for extra brightness.

Nutrition

Serving Size: 1 shortcake
Calories: 380
Sugar: 18g
Sodium: 240mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg