Ingredients
Scale
- 1 pound fresh strawberries
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter (cold)
- ¾ cup heavy whipping cream (plus more for topping)
- 2 tablespoons sugar (for whipped cream)
- 1 teaspoon vanilla extract
Instructions
- Prepare strawberries: Wash, stem, and slice the strawberries into quarters. Sprinkle with sugar and set aside to macerate.
- Make biscuit dough: Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, salt, and sugar. Cut in cold butter until crumbly. Add cream and mix gently until combined.
- Shape biscuits: Turn dough onto a floured surface and pat to about 1-inch thick. Cut into rounds and place on a parchment-lined baking sheet. Bake for 12-15 minutes until golden brown.
- Whip cream: Beat heavy cream with sugar and vanilla until soft peaks form.
- Assemble shortcakes: Slice biscuits in half, spoon on strawberries and whipped cream, then top with the other half.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (approx. 120g)
- Calories: 270
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg