Sweeten Up Your Spring with a Classic Strawberry Shortcake

Spring is the perfect time to indulge in sweet and juicy strawberries, and what better way to enjoy them than in a classic strawberry shortcake? This delicious dessert features tender, flaky biscuits topped with sweetened strawberries and whipped cream, making it the perfect finish to any spring meal. Follow our easy recipe to make your own strawberry shortcake at home.

Ingredients:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

2/3 cup milk

1 egg

1 tablespoon heavy cream

4 cups sliced strawberries

1/4 cup granulated sugar

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients and use a pastry blender or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate small mixing bowl, whisk together the milk and egg.
5. Add the milk mixture to the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead it gently until it comes together. Roll the dough out to a thickness of about 1 inch and use a biscuit cutter to cut out rounds of dough.
7. Place the biscuits on the prepared baking sheet, brush the tops with the heavy cream, and bake for 15-20 minutes or until lightly golden.
8. While the biscuits are baking, prepare the strawberries. In a medium mixing bowl, toss the sliced strawberries with the sugar and set aside to macerate.
9. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
10. To assemble the strawberry shortcakes, slice the baked biscuits in half and place the bottom halves on serving plates. Spoon a generous amount of the macerated strawberries over the biscuits and top with a dollop of whipped cream. Place the biscuit tops over the whipped cream and serve immediately.