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Easy Homemade Strawberry Shortcake with Whipped Cream

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This easy strawberry shortcake features tender, flaky biscuits, macerated strawberries, and homemade whipped cream. It’s a simple, crowd-pleasing dessert that comes together in about 30 minutes with basic pantry ingredients.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced (about 3 cups sliced)
  • 2 to 3 tablespoons granulated sugar (for strawberries)
  • Pinch of kosher salt
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (for biscuits, plus extra for sprinkling)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold heavy cream (plus more for brushing tops)
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Macerate the strawberries: In a medium bowl, toss sliced strawberries with 2 tablespoons sugar and a pinch of salt. Let sit at room temperature for at least 15 minutes, stirring once or twice. Taste and add more sugar if needed. Set aside.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Make the biscuit dough: In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse meal with some pea-sized butter bits.
  4. Add the liquid: Pour in cold heavy cream and vanilla. Stir with a fork just until dough comes together. It should be shaggy and slightly sticky.
  5. Shape the biscuits: Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch thick rectangle. Cut out rounds with a biscuit cutter (press straight down, don’t twist). Gather scraps, re-pat, and cut again. You should get 6 to 8 biscuits.
  6. Bake: Place biscuits on prepared baking sheet, about 2 inches apart. Brush tops with extra cream and sprinkle with sugar. Bake for 12 to 15 minutes until golden brown. Cool on sheet for 5 minutes.
  7. Whip the cream: In a chilled bowl, beat cold cream, powdered sugar, and vanilla with a hand mixer or whisk until soft peaks form.
  8. Assemble: Split a warm biscuit in half. Spoon macerated strawberries and syrup over bottom half. Add a dollop of whipped cream. Top with other biscuit half and add more strawberries and cream. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Don’t overwork the dough. Let berries macerate for at least 15 minutes. Whip cream to soft peaks only. Assemble just before serving for best texture. Biscuits can be frozen unbaked for later use.

Nutrition

Keywords: strawberry shortcake, easy dessert, summer dessert, homemade shortcake, whipped cream, strawberry recipe, biscuit shortcake

Find it online: https://leilameals.com/easy-homemade-strawberry-shortcake-with-whipped-cream/