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A close-up of a freshly made strawberry shortcake recipe with biscuit, whipped cream, and ripe strawberries.

Strawberry Shortcake

A classic dessert featuring sweet strawberries and fluffy biscuits.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps de cuisson 15 minutes
Temps total 35 minutes
Portions: 6 people
Type de plat: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingrédients
  

For the Biscuits
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 3/4 cup heavy cream
For the Strawberries
  • 1 quart fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar
For Serving
  • 1 cup heavy cream whipped

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Pastry blender

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. Pour in the heavy cream and stir until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
  6. Cut out biscuits using a 2-inch round cutter. Place them on the prepared baking sheet.
  7. Bake for 12-15 minutes, or until golden brown.
  8. While the biscuits bake, combine the sliced strawberries and sugar in a bowl. Let sit for 10 minutes.
  9. To serve, split the warm biscuits and fill with the sweetened strawberries and whipped cream.

Notes

You can adjust the amount of sugar for the strawberries based on their sweetness.

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