Ingredients
Equipment
Method
- Slice strawberries and mix with granulated sugar. Let them sit for at least 30 minutes to release juices and create syrup.
- In a bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Pour in heavy cream and mix just until a dough forms. Do not overmix.
- Pat dough to 3/4-inch thickness. Cut rounds using a biscuit cutter.
- Place rounds on a baking sheet, brush with cream, sprinkle with sugar, and bake at 425°F (220°C) for 12–15 minutes or until golden brown.
- In a chilled bowl, whip the cream with powdered sugar and vanilla until stiff peaks form.
- Split the baked shortcakes. Spoon strawberries and syrup onto the bottom half, top with whipped cream, then place the top biscuit. Garnish with more cream and berries if desired.
Nutrition
Notes
Keep butter cold and avoid overmixing the dough for flaky results. For a twist, try topping with a vanilla or cream cheese glaze. You can substitute strawberries with peaches or blueberries for variation. Assemble shortcakes just before serving to prevent sogginess.