Strawberry Shortcake

Course: Dessert

Cuisine: American

Keyword: homemade strawberry shortcake

Prep Time: 40

Cook Time: 15

Total Time: 55

Servings: -7

Calories: 570kcal

Author: Malinda Linnebur

This Strawberry Shortcake is one that will make memories. A buttery sweet biscuit (scone) topped with sweet juicy strawberries and a homemade sweet cream! What could be better?

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Ingredients

STRAWBERRIES:

2 pounds (908g) strawberries, sliced
2 tablespoons sugar (this may very depending on the sweetness of your berries)
juice from ½ a lemon, optional

BISCUITS:

2¼ cups (300g) all purpose flour
¼ cup (50g) sugar
2 tsp baking powder
¼ teaspoon salt
zest of 1 lemon
½ cup (113g) butter, cold and cubed
½ cup (120ml) heavy whipping cream
1 large egg, lightly beaten
1 tablespoon vanilla

WHIPPED CREAM:

1½ cups (355ml) heavy whipping cream, cold
3 tablespoons powdered sugar
1 teaspoon vanilla

Instructions

STRAWBERRIES:

Place sliced strawberries in a medium bowl and sprinkle with sugar. Add lemon juice if desired. Toss to coat; set aside.

BISCUITS:

Preheat oven to 400°F.
In a large bowl combine the flour, sugar, baking powder, salt, and lemon zest. Cut the butter into the dry ingredients until it resembles coarse crumbs. This can be done with a pastry blender, 2 knives, or your fingers. Add the cream, egg, and vanilla and mix just until it starts to come together.
Transfer to a work surface and knead dough gently 5-10 times and then pat into a ½" circle. With a 3 inch round cookie cutter, cut out rounds and place the biscuits on a baking sheet. Reroll scraps if desired. Bake for about 15 - 18 minutes or until lightly brown.

WHIPPED CREAM:

Place the cream, sugar, and vanilla in the bowl of your stand mixer, fitted with the whisk attachment (can also use a hand mixer or wire whisk). Whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.

SERVING:

Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Notes

MAKE AHEAD: The biscuits can be made up to 3 days in advance and stored at room temperature. The strawberries and whipped cream can be made no more than 1 day in advance. However I prefer to make the strawberries the day of.
FREEZER FRIENDLY: Cool the biscuits completely and store in a freezer safe container or bag. Freeze up to 3 months. Thaw at room temperature overnight.
BISCUIT TIPS: For taller biscuits place them side by side (touching each other) on the baking sheet. This will help them hold their shape and rise taller. To make the biscuits extra special brush the tops with a little extra cream and sprinkle with coarse sugar before baking.
I think this is best served with a warm biscuit but cold biscuits are good too. You can also briefly heat a biscuit in the microwave to warm it.

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