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Divine Easy Strawberry Shortcake with Biscuits: A 1-Hour Bliss

Easy Strawberry Shortcake with Biscuits
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This recipe guides you through making classic strawberry shortcake. Flaky, tender biscuits are served with macerated fresh strawberries and whipped cream. It is a simple, rustic, and timeless summer dessert.

Ingredients

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

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Gently toss to coat. Let them sit at room temperature for at least 30 minutes, or until they release their juices.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Make the biscuits: In a large bowl, whisk together the flour, baking powder, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. In a separate small bowl, combine the buttermilk and vanilla extract.
  6. Pour the buttermilk mixture into the flour mixture and stir with a fork until just combined. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
  8. Cut out biscuits using a 2 1/2-inch round cutter. Place biscuits on the prepared baking sheet.
  9. Sprinkle the tops of the biscuits with a little granulated sugar.
  10. Bake for 12-15 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack.
  11. Make the whipped cream: In a cold bowl, combine the heavy cream and powdered sugar. Beat with an electric mixer on high speed until stiff peaks form.
  12. Assemble the shortcakes: Carefully split each warm biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries over the biscuit. Top with a dollop of whipped cream. Place the top half of the biscuit over the whipped cream. Serve immediately.

Notes

  • For best results, make sure your butter and buttermilk are very cold.
  • Do not overmix the biscuit dough; overmixing leads to tough biscuits.
  • You can prepare the strawberries a few hours ahead of time and keep them refrigerated.
  • Leftover biscuits can be stored at room temperature in an airtight container for up to 2 days.

Nutrition

Find it online: https://whiskdaily.com/easy-strawberry-shortcake-with-biscuits/