Ingredients
For the Strawberries:
1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar
For the Shortcake Biscuits:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cubed
2/3 cup whole milk (or heavy cream for richer flavor)
1 tsp vanilla extract
For the Whipped Cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
In a bowl, toss sliced strawberries with sugar.
Let sit for 15–20 minutes until juicy and syrupy.
Make the BiscuitsPreheat oven to 425°F (220°C).
In a bowl, whisk flour, sugar, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in milk and vanilla until just combined.
Drop dough onto a baking sheet (or shape into rounds).
Bake for 12–15 minutes until golden brown. Cool slightly.
Whip the CreamBeat heavy cream, powdered sugar, and vanilla until soft peaks form.
AssembleSlice biscuits in half.
Layer with strawberries and whipped cream.
Add top biscuit and more cream/strawberries if desired.
Notes
Cooking Tips
- Keep butter very cold for flaky, tender biscuits.
- Don’t overmix the dough—this keeps the texture light.
- Use fresh, ripe strawberries for the best flavor.
- Chill your mixing bowl before whipping cream for faster results.
Variations
- Anel Food Version: Swap biscuits for angel food cake for a lighter dessert.
- Chocolate Twist: Add cocoa powder to biscuits or drizzle with chocolate sauce.
- Berry Mix: Combine strawberries with blueberries or raspberries.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Shortcut Option: Use store-bought biscuits or pound cake for quick assembly.