Description
A traditional, flaky biscuit-based strawberry shortcake topped with macerated berries and homemade whipped cream.
Ingredients
Scale
- 2 lbs fresh strawberries, sliced
- 1/2 cup + 3 tbsp granulated sugar
- 3 cups all-purpose flour
- 1 tbsp + 1 tsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, chilled and cubed
- 2.5 cups heavy whipping cream (divided)
- 2 tsp vanilla extract (divided)
- 1 tbsp turbinado sugar
Instructions
- Macerate sliced strawberries with sugar and vanilla for 30 minutes.
- Preheat oven to 425°F and prepare a baking sheet.
- Whisk dry ingredients and cut in cold butter until crumbly.
- Stir in heavy cream and vanilla to form a shaggy dough.
- Cut into circles and bake for 12-15 minutes until golden.
- Whip remaining cream with sugar and vanilla to stiff peaks.
- Assemble by layering biscuits with berries and cream.
Notes
High in Vitamin C from fresh berries, uses real whole ingredients, and provides a perfect balance of flaky pastry and sweet fruit.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420 kcal