Strawberry Shortcake Recipe

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup sugar (for strawberries)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold butter to the flour mixture. Using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs.
4. Pour in the milk and vanilla extract, mixing until just combined. Do not overmix.
5. Turn the dough onto a floured surface and knead gently to bring it together. Pat the dough into a 1-inch thick rectangle.
6. Cut the dough into rounds using a biscuit cutter and place them on the prepared baking sheet.
7. Brush the tops with the beaten egg and bake for 12-15 minutes, or until golden brown. Allow to cool on a wire rack.
8. Meanwhile, toss the sliced strawberries with the 1/4 cup sugar and let them macerate for at least 15 minutes.
9. In a chilled bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form.
10. To assemble, split the biscuits and layer with strawberries and whipped cream. Top with the other half of the biscuit and add more strawberries and cream.

Helpful Tips

• For the best texture, keep your butter very cold and avoid overmixing the dough.
• Swap the strawberries with your favorite seasonal berries for a delightful variation.
• If you prefer a lighter dessert, you can use Greek yogurt instead of whipped cream.

Storage Instructions

Store any leftover shortcake components separately in airtight containers in the refrigerator. The biscuits will keep for up to 2 days, and the strawberries and whipped cream are best used within 1-2 days.

Ingredient Substitutions

• Use almond milk or soy milk as a non-dairy alternative for the whole milk.
• Substitute coconut sugar for granulated sugar for a different flavor.

Pairings

This Strawberry Shortcake pairs wonderfully with a refreshing glass of homemade lemonade or a cup of hot tea. For a more indulgent experience, serve with a scoop of vanilla ice cream.