Print

Amazing 1-Hour Fresh shortcake Triumph

shortcake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the quintessential summer dessert: Classic Strawberry Shortcake. This recipe uses tender, slightly sweet biscuits as the base, layered with fresh, macerated strawberries and topped with lightly sweetened whipped cream. It is simple, fresh, and perfect for any gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream plus more for whipping
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the 3/4 cup cold heavy cream until just combined. Do not overmix; the dough should be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
  6. Use a 2.5-inch round cutter to cut out biscuits. Place them on the prepared baking sheet. Brush the tops lightly with heavy cream and sprinkle generously with remaining granulated sugar.
  7. Bake for 12-15 minutes, or until golden brown. Let the shortcakes cool on a wire rack.
  8. While the biscuits cool, prepare the strawberries. Toss the sliced strawberries with 1/4 cup sugar in a bowl. Let them sit at room temperature for at least 20 minutes to macerate and release juices.
  9. Prepare the whipped cream: In a separate bowl, whip 1 cup heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  10. To assemble, slice each shortcake horizontally. Spoon a generous amount of macerated strawberries and their juices onto the bottom half. Top with a dollop of whipped cream. Place the top half of the shortcake on, and add more cream and a few extra strawberries. Serve immediately.

Notes

  • For a richer shortcake, you can use half-and-half instead of heavy cream in the biscuit dough.
  • If you prefer a softer, cake-like shortcake, pat the dough into a round instead of cutting individual biscuits, then slice into wedges after baking.
  • Use the ripest, sweetest strawberries you can find for the best flavor.
  • If preparing ahead, keep the biscuits stored airtight at room temperature and assemble just before serving to prevent sogginess.

Nutrition

Find it online: https://savoryskies.com/easy-homemade-shortcake-recipe/