The Best Strawberry Shortcake Recipe with whipped cream frosting, fresh strawberries, and freshly baked homemade biscuits is an elegant dessert that is perfect for Spring and Summer.
In a bowl place quartered Strawberries. Cover with granulated Sugar. Stir well to coat each slice of Strawberry. Cover with plastic wrap and place in the refrigerator until you make the shortcake. This will make your strawberries juicy.
Preheat oven to 425 degrees F and line a baking tray with parchment paper. Set aside.
Make Shortcake
In a large bowl whisk flour, Sugar, Baking Powder, and salt. Add cold butter cubes and use a pastry cutter to cut the butter into the flour. You will have crumbly dough and pea-sized crumbs.
Into this pour the buttermilk and fold it in. Do not overwork on the dough. Your dough will look crumbly with few wet spots. Flour your surface and coat your hands with flour. Place the dough on the floured surface. Spread it out with your hands to form a small rectangle of about 1-inch thickness.
Use a 3-inch Biscuit Cutter to cut out biscuits. Place them on a baking tray. Leave about a 1-inch gap between each biscuit.
Now brush heavy cream on the top and sides of the biscuit. Sprinkle some coarse sugar on the biscuit. Allow it to bake for 15-18 minutes. Once done, cool it down.
Make Whipped Cream
In a large bowl combine Heavy Whipping Cream, Pure Vanilla Extract, and Granulated Sugar. Beat until it you see sharp peaks.
Assemble Shortcakes
Finally cut your biscuit in half horizontally and spoon the whipped cream over the bottom of the biscuit and add some strawberries. Top with another half of the biscuit. Add more Whipped Cream and Strawberries. You can also add mint leaves on top for decoration. Serve immediately.
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Nutrition
Nutrition Facts
Strawberry Shortcake Recipe
Amount Per Serving
Calories 670
* Percent Daily Values are based on a 2000 calorie diet.
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