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Description
A delightful and customizable strawberry shortcake, perfect for any occasion. This recipe offers a unique twist on the classic, allowing you to personalize it to your taste.
Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup heavy cream, plus more for whipping
- 1 teaspoon vanilla extract
Instructions
- In a bowl, toss sliced strawberries with 2 tablespoons of sugar and lemon juice. Let sit for 15-30 minutes to macerate.
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, 2 tablespoons of sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add 3/4 cup heavy cream and vanilla extract. Stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
- Cut out biscuits using a round cutter or knife. Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
- While biscuits are baking, whip remaining heavy cream with a little sugar to taste until soft peaks form.
- To assemble, split warm biscuits, fill with macerated strawberries, and top with whipped cream.
Notes
- For a vegan version, use vegan butter and a dairy-free cream alternative.
- Decorate with fresh mint leaves for extra color.
- Serve with a drizzle of balsamic glaze for a sophisticated touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg