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Strawberry Shortcake

Strawberry shortcake combines tender, flaky biscuits with juicy, sweetened strawberries and whipped cream. The process involves macerating berries, mixing and baking biscuits, and layering these components for a delightful, textured dessert. The final dish offers a crispy biscuit exterior with a soft, juicy interior, topped with creamy, airy whipped cream.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint strawberries ripe and fragrant, hulled and sliced
  • 2 tablespoons granulated sugar for macerating berries
  • 2 cups all-purpose flour for biscuits
  • 1 tablespoon baking powder leavening agent
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 3/4 cup heavy cream for biscuits and whipped cream
  • 1 teaspoon vanilla extract for whipped cream
  • 1 cup heavy cream for whipping

Equipment

  • Mixing bowls
  • Pastry cutter or fork
  • Baking sheet
  • Piping bag or spoon
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Place sliced strawberries in a bowl and sprinkle with sugar. Toss gently and let sit for 20 minutes until they release their juices and soften slightly.
  2. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together flour, baking powder, and salt until combined.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  4. Pour in 3/4 cup of heavy cream and gently fold it into the dry ingredients just until the dough begins to come together. Avoid overmixing to keep the biscuits tender.
  5. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a round cutter to cut out biscuits, placing them on a baking sheet lined with parchment paper.
  6. Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and flaky. Remove from the oven and let cool slightly.
  7. In a separate bowl, whip the remaining heavy cream with vanilla until soft peaks form, about 3-4 minutes.
  8. Slice the cooled biscuits in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, then top with a dollop of whipped cream.
  9. Place the top biscuit over the strawberries and cream, then add more whipped cream and strawberries on top if desired. Serve immediately for the best texture.

Notes

For extra flavor, add a pinch of cinnamon to the strawberries or a splash of Grand Marnier. Make sure to serve the shortcakes promptly to enjoy the crisp biscuits and fresh fruit at their best.