South Carolina Strawberry Shortcake
Indulge in the sweet, tangy, and buttery delight of South Carolina Strawberry Shortcake, a quintessential Southern dessert that celebrates the season’s freshest strawberries. This homemade treat features tender, flaky biscuits made from scratch, perfectly balanced with juicy, macerated strawberries bursting with natural sweetness. A cloud of vanilla-infused whipped cream takes this classic dessert to the next level, adding a touch of creamy decadence to every bite. With just 40 minutes from prep to plate, this strawberry shortcake recipe is perfect for spring gatherings, family picnics, or any occasion deserving a fresh and flavorful dessert. Serve warm and watch as this Southern favorite wows your guests with its unbeatable charm. Perfect for highlighting regional seasonal produce, this shortcake recipe is sure to become a go-to in your dessert arsenal!
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Recipe Information
Ingredients
- 4 cups Fresh strawberries
- 0.5 cups Granulated sugar
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar (for biscuits)
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream
- 1 teaspoons Vanilla extract
- 1 cups Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 1 teaspoons Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and hull the strawberries, then slice them into thin pieces. Place the sliced strawberries in a bowl, add 1/2 cup of granulated sugar, and toss to coat. Let them sit for at least 30 minutes to macerate and release their juices.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, 2 tablespoons of granulated sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Pour in 3/4 cup of heavy cream and 1 teaspoon of vanilla extract. Stir the mixture until a dough forms and it comes together.
On a lightly floured surface, turn out the dough and knead it gently a few times. Pat the dough into a 1-inch thick round and cut out biscuits using a 2.5-inch biscuit cutter.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown. Allow them to cool slightly before assembling the shortcake.
In a chilled mixing bowl, add 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip using an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip.
To assemble, slice a biscuit in half horizontally. Spoon the macerated strawberries (with their juices) over the bottom half of the biscuit. Add a generous dollop of whipped cream, then cap with the biscuit top. Optionally, add more whipped cream and strawberries on top for garnish.
Serve immediately and enjoy your South Carolina Strawberry Shortcake!
Nutrition Facts
Calories |
3914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.9 g | 317% | |
| Saturated Fat | 152.4 g | 762% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 706 mg | 236% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 383.8 g | 140% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 177.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
