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Strawberry Shortcake

Irresistibly Easy Strawberry Shortcake for Summer Bliss

Enjoy a delightful Strawberry Shortcake that embodies summer bliss with fresh strawberries and homemade goodness.
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Prep Time 30 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strawberries
  • 1 pint Strawberries Freshness adds flavor and juiciness.
  • 2 tablespoons Granulated Sugar Can substitute with sugar alternatives.
  • 1 tablespoon Fresh Mint Optional for added flavor.
For the Biscuits
  • 2 cups All-Purpose Flour Consider gluten-free options if needed.
  • 1 tablespoon Baking Powder Ensure it's fresh for proper leavening.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1/2 teaspoon Sea Salt No substitutions mentioned.
  • 6 tablespoons Unsalted Butter Use cold for best results.
  • 1 tablespoon Lemon Zest Can substitute with lime zest or omit.
  • 3/4 cup Buttermilk May substitute with milk + vinegar/lemon juice.
  • 1 tablespoon Raw Sugar For topping biscuits.
For the Whipped Cream
  • 1 cup Heavy Whipping Cream Dairy substitutes can be used if needed.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.

Equipment

  • mixing bowl
  • baking sheet
  • Pastry cutter
  • Stand Mixer
  • Measuring Cups
  • measuring spoons
  • Round Cutter

Method
 

Step-by-Step Instructions
  1. Prepare Strawberries: Slice fresh strawberries and toss them with granulated sugar. If desired, add chopped fresh mint. Let sit for 30 minutes to create a sweet syrup.
  2. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Make Biscuit Dough: Whisk together flour, sugar, baking powder, baking soda, and salt. Cut in butter until resembling coarse crumbs. Stir in lemon zest and buttermilk until combined.
  4. Shape Biscuits: Turn dough onto a floured surface, knead gently, and pat into a rectangle. Fold to create layers and cut out rounds.
  5. Bake Biscuits: Brush tops with buttermilk and sprinkle raw sugar. Bake for 15-18 minutes until golden brown.
  6. Make Whipped Cream: Whip heavy cream with sugar and vanilla extract until medium-stiff peaks form. Chill until assembly.
  7. Assemble: Slice biscuits in half, layer with strawberries and whipped cream, and top with the biscuit lid. Serve immediately.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

For optimal texture, assemble shortly before serving to prevent sogginess.

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