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Homemade Strawberry Shortcake

A delightful dessert combining fluffy biscuits, juicy strawberries, and rich whipped cream for a perfect summer treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Classic
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 6-7 cups quartered strawberries Ripe and juicy, the star of the show.
  • 1/4 cup + 2 Tablespoons granulated sugar, divided Enhances the natural flavors of the strawberries.
For the Whipped Cream
  • 1 teaspoon pure vanilla extract Enhances overall sweetness.
  • 1 cup heavy cream Gives a luxurious texture.
  • 2 Tablespoons granulated sugar Sweetens the whipped cream.
For the Biscuits
  • 2 and 3/4 cups all-purpose flour Creates tender biscuits.
  • 1/4 cup granulated sugar Adds sweetness to the biscuits.
  • 4 teaspoons aluminum-free baking powder Essential for light texture.
  • 1/2 teaspoon baking soda Helps the biscuits rise.
  • 1 teaspoon salt Balances sweetness.
  • 3/4 cup unsalted butter, cold and cubed Key for flakiness.
  • 1 cup cold buttermilk Adds moisture and tang.
  • 2 Tablespoons heavy cream or buttermilk, for brushing Gives golden finish.
  • coarse sugar, for sprinkling Adds crunch to biscuits.

Method
 

Preparation of Strawberries
  1. Stir together the quartered strawberries and 1/4 cup granulated sugar. Cover and refrigerate.
Making the Biscuits
  1. Preheat the oven to 400°F (204°C).
  2. Mix flour, 1/4 cup sugar, baking powder, baking soda, and salt in a bowl or food processor.
  3. Add cold butter and blend until coarse crumbs form.
  4. Pour in cold buttermilk and gently fold until shaggy.
  5. Turn onto a floured surface, flatten to a 3/4 inch thick rectangle, and perform three folds.
  6. Cut into 2.75 or 3-inch circles, gathering scraps to re-roll for additional biscuits.
  7. Arrange in a skillet or on a lined baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar.
  8. Bake for 18-22 minutes or until golden brown. Cool for at least 10 minutes.
Preparing the Whipped Cream
  1. Beat heavy cream, 2 tablespoons sugar, and vanilla until soft-medium peaks form, about 3 minutes.
Assembly
  1. Slice cooled biscuits in half, layer with strawberries and whipped cream, and serve immediately.

Notes

Use very cold butter for flakiness. Store-bought whipped cream is a time-saver. For added flavor, include honey or lemon zest with strawberries. Experiment with other berries.