Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 3/4 cup whole milk
- 2 cups fresh strawberries (sliced)
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, and salt until well combined.
- Add cold butter cubes and blend until the mixture resembles coarse crumbs.
- Gradually stir in milk until just combined; avoid overmixing.
- Drop mounds of dough onto the prepared baking sheet, leaving space between each.
- Bake for 12-15 minutes until golden brown and fragrant.
- While cooling, slice strawberries and whip heavy cream with vanilla until soft peaks form.
- Slice each biscuit in half, layer with strawberries and whipped cream, then top with the other half and more strawberries.
Notes
- Substitute regular sugar with honey or maple syrup for a unique twist in the whipped cream.
- For a gluten-free option, use a gluten-free flour blend designed for baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (125g)
- Calories: 320
- Sugar: 14g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg