Lightly sweetened biscuits topped with sweet, juicy strawberries and homemade whipped cream. This Homemade Strawberry Shortcake is easy to make from scratch and so delicious!
Course Dessert
Cuisine American
Keyword cake, strawberries
Prep Time 40 minutesmins
Cook Time 20 minutesmins
Total Time 1 hourhr
Servings 8shortcakes
Author Danielle
Ingredients
For the strawberries:
2pintsfresh strawberries, stems removed and sliced (or chopped)
6tablespoons(85 grams) unsalted butter, cold and cubed
2/3cup(160ml) half and half
For the whipped cream:
1cup(240 ml) heavy whipping cream
1/4cup(30 grams) powdered sugar
1teaspoonpure vanilla extract
Instructions
To make the strawberries:
Combined the sliced (or chopped) strawberries with the granulated sugar in a large mixing and mix until all of the strawberries are coated with the sugar. Cover tightly and set aside for 30 minutes to 1 hour.
To make the shortcake biscuits:
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea-sized crumbs.
Pour in the half and half and mix until the dough starts to come together. It may be a little crumbly at this point, this is okay.
Scoop the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle. Using a 2.5-inch biscuit cutter, cut out 6 biscuits, then re-roll the scrap pieces of dough and cut out 2 more biscuits. Make sure not to twist your biscuit cutter when you cut the biscuits.
Place the biscuits on the prepared baking sheet and brush the tops of each one with half and half or heavy whipping cream.
Bake at 400°F (204°C) for 16-20 minutes or until the tops of the biscuits are lightly golden brown and cooked through in the middle. If the biscuits begin to brown too much before they're finished baking, cover with a piece of foil until they're done.
Remove from the oven and set aside to cool.
To make the whipped cream:
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until stiff peaks form.
To assemble the shortcakes:
Once the biscuits have cooled, slice each one in half, top with 1/2 cup of the sliced strawberries and 1/4 cup of whipped cream. Serve and enjoy!
Notes
To prepare ahead of time: Strawberries may be prepared up to 1 day in advance, cover tightly and store in the refrigerator. The biscuits are best served the same day they are prepared, but you can prepare them 1-2 days in advance, and store them in an airtight container at room temperature. Whipped cream can be prepared 2-3 hours in advance, store in an airtight container in the refrigerator until ready to serve.Half and half: Half and half is a mixture of half whole milk and half heavy cream. If you can't find half and half, you may use 1/3 cup (80 ml) of whole milk and 1/3 cup (80 ml) of heavy whipping cream mixed together.