Strawberry Shortcake
Classic Strawberry Shortcake with Whipped Cream
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
2/3 cup milk
1 teaspoon vanilla extract
1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
1 cup heavy cream
2 tablespoons powdered sugar
Fresh mint leaves for garnish (optional)
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in milk and vanilla extract until just combined, being careful not to overmix.
Drop spoonfuls of dough onto the prepared baking sheet, forming 6 biscuits. Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool on a wire rack.
In a medium bowl, toss sliced strawberries with 1/4 cup sugar. Let sit for 15-20 minutes to macerate.
In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
To assemble, split the biscuits in half horizontally. Place a spoonful of strawberries on the bottom half, followed by a dollop of whipped cream. Top with the other half of the biscuit. Garnish with additional whipped cream, strawberries, and mint leaves if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 6 servings
