Strawberry shortcake’s appeal in the summer lies in its refreshing simplicity. The juicy, ripe strawberries bursting with sweetness, combined with light, fluffy shortcake and airy whipped cream, create a delightful, cool treat. It’s the perfect balance of flavors and textures, celebrating the season’s bounty with every delicious bite.
Ingredients
For the strawberries:
·1 pound fresh strawberries, hulled and sliced
·1/4 cup granulated sugar
·1 tablespoon lemon juice
For the biscuits:
·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 cut into small cubes
·2/3 cup whole milk
·1 large egg
·1 teaspoon vanilla extract
For the whipped cream:
·1 cup heavy whipping cream
·2 tablespoons powdered sugar
·1 teaspoon vanilla extract
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries evenly. Cover and let sit at room temperature for at least 30 minutes to allow the strawberries to release their juices.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 3/4-inch thick circle. Use a 2 1/2-inch round biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Re-roll the scraps of dough as needed.
Brush the tops of the biscuits with a little milk to help them brown. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Transfer to a wire rack to cool completely.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together using an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.
Once the biscuits have cooled, split them in half horizontally using a serrated knife.
Place the bottom half of each biscuit on a serving plate. Spoon a generous amount of the macerated strawberries and their juices over the biscuit bottoms.
Top the strawberries with a dollop of whipped cream.
Place the biscuit tops on the whipped cream and add another spoonful of strawberries and a final dollop of whipped cream on top.
Serve immediately and enjoy this classic dessert.
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