Description
A quick and easy strawberry shortcake made with buttery drop biscuits, fresh macerated strawberries, and whipped cream.
Ingredients
- 2 pints strawberries, sliced (about 4 cups)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 3/4 cup cold heavy cream
- 1 cup heavy cream (for whipping)
- 2 tablespoons sugar (for whipping)
- 1 teaspoon vanilla (for whipping)
Instructions
- Macerate strawberries by tossing them with sugar and lemon juice; let sit for 10–15 minutes.
- Preheat the oven to 425°F (220°C); chill a baking sheet.
- In a bowl, mix flour, baking powder, sugar, and salt.
- Cut in cold butter until it resembles pea-size pieces.
- Stir in cold cream to form a shaggy dough.
- Drop 6 mounds of dough onto the prepared baking sheet.
- Bake for 12–15 minutes or until golden.
- Whip heavy cream with sugar and vanilla to soft peaks.
- Assemble shortcakes by splitting warm biscuits, adding strawberries, and topping with whipped cream.
Notes
Store components separately for best quality. Baked biscuits can be stored at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American