Ingredients
Scale
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream, divided
- 2 tbsp sugar (for whipped cream)
- 1 tsp vanilla extract (optional)
Instructions
- In a bowl, combine sliced strawberries with 1/4 cup sugar. Let sit to macerate while you make the biscuits.
- Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add 3/4 cup heavy cream until just combined.
- Turn dough onto a floured surface and knead gently. Roll out to about 1-inch thickness and cut into circles; place on the prepared baking sheet.
- Bake for 12-15 minutes until golden brown. Allow to cool slightly.
- In a chilled bowl, whisk remaining heavy cream with sugar and vanilla extract until soft peaks form.
- Slice warm biscuits in half, layer with macerated strawberries and whipped cream, then top with the other biscuit half.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 335
- Sugar: 19g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg