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Strawberry Shortcake || Life Above the Clouds
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Strawberry Shortcake

A sweet biscuit topped with juicy strawberries and a dollop of whipped cream!
Prep Time25 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: basics, Biscuit, Fruit, Strawberry, Summer, Whipped Cream
Servings: 12

Ingredients

For the strawberries:

  • 2 pounds strawberries rinsed, stems removed, and quartered
  • 1/4 cup granulated sugar

For the biscuits:

  • 1/4 cup plus 1 teaspoon granulated sugar divided
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 7 tablespoons cold unsalted butter plus 1 tablespoon cannabutter cut into pieces
  • 1 1/4 cups plus 2 tablespoons cold heavy whipping cream divided

For the whipped cream:

  • 1 1/2 cups cold heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Add the strawberries and sugar to a large bowl and toss to combine. Cover and refrigerate until ready to use.
  • Line a baking sheet with a silicone baking mat or parchment paper and heat oven to 400°F.
  • Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined.
  • Add the cubed butter and cut into the dry ingredients with a pastry cutter or your fingers or by pulsing several times in the food processor until coarse crumbs form.
  • Transfer to a large mixing bowl and mix in the cream until combined.
  • Form the dough into 12 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet.
  • Brush each biscuit with heavy whipping cream sprinkle the tops with remaining 1 teaspoon sugar.
  • Bake for 15 to 20 minutes until biscuits are golden brown on top.
  • While the biscuits are baking, make the whipped cream. Using a stand mixer fitted with the whisk attachment or a large bowl and an electric hand mixer, whip the cream, sugar, and vanilla extract on medium-high speed until stiff peaks form.
  • To assemble the shortcakes, split the biscuits in half crosswise. Spoon strawberries over the bottom half and top with a dollop of whipped cream. Finish with the top biscuit. Serve immediately. These are great when the biscuits are still warm!