The Ultimate Strawberry Shortcake
Experience dessert perfection with *The Ultimate Strawberry Shortcake*, a classic treat reimagined for pure indulgence. Featuring buttery, golden biscuits made from scratch, this recipe combines the irresistible sweetness of macerated fresh strawberries with the luscious creaminess of homemade whipped cream. The biscuits, infused with a hint of vanilla, boast a tender, flaky texture that perfectly balances the juicy berries and airy whipped topping. Ready in under an hour, this iconic dessert is ideal for summer gatherings, special occasions, or whenever you're craving a timeless favorite. Serve these layered delights fresh for the ultimate combination of flavors and textures that will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream (for biscuits)
- 1 teaspoon Vanilla extract (for biscuits)
- 6 cups Fresh strawberries (hulled and sliced)
- 2 tablespoons Granulated sugar (for strawberries)
- 1.5 cups Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, mix the heavy cream and vanilla extract. Gradually add this mixture to the dry ingredients while stirring until a dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle and cut out biscuits using a 2.5-inch round cutter. Re-roll the scraps as needed.
Place the biscuits onto the prepared baking sheet, leaving space between each. Brush the tops with a little heavy cream for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden. Let the biscuits cool on a wire rack.
Meanwhile, prepare the strawberries by tossing them with the granulated sugar in a large bowl. Let them macerate at room temperature for 15-20 minutes until they release their juices.
For the whipped cream, whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl using a hand mixer or whisk until soft peaks form.
To assemble, split each biscuit in half horizontally. Spoon a generous amount of strawberries and their juices onto the bottom half, followed by a dollop of whipped cream. Place the top half of the biscuit back on and finish with more whipped cream and strawberries if desired.
Serve immediately and enjoy this indulgent dessert!
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.0 g | 378% | |
| Saturated Fat | 184.3 g | 922% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 351.4 g | 128% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 137.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1831 mg | 39% | |
*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.
