Ingredients:
For the strawberries:
- 1 lb fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (adjust to taste)
For the shortcake biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the strawberries:
- In a bowl, combine the sliced strawberries and sugar. Toss to coat evenly.
- Let the strawberries sit for at least 30 minutes to release their juices, creating a syrupy sauce.
2. Make the shortcake biscuits:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Use a biscuit cutter or a glass to cut out round biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Let the biscuits cool on a wire rack.
3. Make the whipped cream:
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Be careful not to overwhip; the cream should be light and fluffy.
4. Assemble the strawberry shortcakes:
- Slice the biscuits in half horizontally.
- Spoon some of the macerated strawberries and their juices over the bottom half of each biscuit.
- Add a generous dollop of whipped cream on top of the strawberries.
- Place the top half of the biscuit on top, and finish with more strawberries and a little more whipped cream if desired.
5. Serve:
- Serve the strawberry shortcakes immediately, while the biscuits are still slightly warm and the whipped cream is freshly whipped.
This dessert is perfect for summer, showcasing the fresh, vibrant flavor of strawberries with a rich and buttery shortcake and light whipped cream. Enjoy!
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