Strawberry Shortcake (Printable Version)
# What You'll Need:
→ For Strawberry Topping
01 -
1 pound strawberries, stemmed and chopped
02 -
3 tablespoons sugar
03 -
Zest of 1 lemon
04 -
Juice of 1 lemon
→ For Biscuits
05 -
3 cups all-purpose flour
06 -
⅓ cup sugar
07 -
1 tablespoon baking powder
08 -
½ teaspoon salt
09 -
¾ cup unsalted butter, chilled and cut into small pieces
10 -
1 cup milk
→ For Whipped Topping
11 -
2¼ cups whipping cream
12 -
3 tablespoons powdered sugar (icing sugar)
13 -
2 teaspoons vanilla extract
# Step-by-Step Directions:
01 -
Preheat the oven to 425°F (218°C).
02 -
In a medium bowl, combine strawberries with 3 tablespoons sugar, lemon zest, and lemon juice. Toss well and refrigerate for 30 minutes.
03 -
In a large mixing bowl, whisk together flour, ⅓ cup sugar, baking powder, and salt.
04 -
Add the chilled butter to the bowl and use a pastry cutter or your hands to incorporate it into the flour mixture until it resembles coarse crumbs.
05 -
Add milk and stir until a soft dough forms.
06 -
On a lightly floured surface, roll the dough out to about ½ inch thickness. Cut out 10 rounds with a biscuit cutter.
07 -
Place the rounds on a parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool.
08 -
In a separate bowl, whip the cream with powdered sugar and vanilla extract until stiff peaks form.
09 -
Slice each biscuit in half horizontally. Place a spoonful of strawberries on the bottom half, add a dollop of whipped cream, top with the other biscuit half, and finish with more strawberries and whipped cream.
10 -
Serve immediately for best taste and texture.
# Helpful Notes:
01 -
Cold ingredients are key for the biscuit dough, resulting in flakier biscuits.
02 -
Feel free to substitute strawberries with other berries for different flavor profiles.
03 -
Biscuits can be made ahead and stored in an airtight container at room temperature for up to 2 days.
04 -
Assemble shortcakes just before serving to prevent soggy biscuits.