Description
The perfect Classic Strawberry Shortcake features juicy strawberries piled high on soft, sweet biscuits, combining buttery, flaky textures with fresh whipped cream.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 100 g (½ cup) granulated sugar
- 10 g (2 teaspoons) baking powder
- 1 g (¼ teaspoon) salt
- 115 g (½ cup) unsalted butter, cold, cut into small cubes
- 240 ml (1 cup) buttermilk
- 500 g (about 1 pound) fresh strawberries, sliced
- 480 ml (2 cups) heavy cream
- 5 ml (1 teaspoon) vanilla extract
Instructions
- Prepare the Dry Ingredients: In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well mixed.
- Cut in the Butter: Add cold butter to the flour mixture and work in until it resembles coarse crumbs.
- Mix in the Buttermilk: Pour buttermilk into the dry ingredients, stirring gently until just combined.
- Shape the Biscuits: Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into rounds.
- Bake the Biscuits: Preheat oven to 180°C (350°F). Bake for 15-20 minutes until golden brown.
- Macerate the Strawberries: Slice fresh strawberries and mix with granulated sugar. Set aside to release juices.
- Whip the Cream: Beat heavy cream with vanilla and sugar until soft peaks form.
Notes
Use the ripest strawberries for best flavor. Chill butter and buttermilk before mixing for a flakier biscuit.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg