Description
This Easy Strawberry Shortcake is the perfect spring or summer dessert. It has a light and flaky biscuit, fresh juicy strawberries, and a lemony homemade whipped cream.
Ingredients
For the Strawberries
- 1 1/2 pounds fresh strawberries
- 3 tablespoons sugar
For the Biscuit Shortcake
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream
For the Whipped Cream
- 1 1/2 cups heavy cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Prepare the strawberries. In a medium bowl, mix the sliced strawberries with 3 tablespoons of sugar. Refrigerate until ready to assemble the strawberry shortcakes.
- Make the shortcake biscuit. Preheat the oven to 400°. Sift together flour, sugar, baking powder, baking soda, and salt. Using a spoon or silicone spatula, mix in heavy cream until just combined.
- Bake the biscuit. Place mixture in an ungreased 8X8 inch pan. Bake until golden, about 18-20 minutes. Cool 10 minutes before removing from the pan and placing on a wire rack to cool.
- Make homemade whipped cream. Refrigerate a large bowl for about 15 minutes to make it nice and cold. This helps the cream whip up. Add heavy cream, sugar, vanilla extract, and lemon zest. Using a mixer, beat starting on low speed and moving up to high speed for about 2 minutes or until soft peaks form.
- Assemble the strawberry shortcake. Cut the shortcake biscuit into 6 pieces, then slice each piece in half, horizontally. Spoon some of the strawberries over the shortcake bottoms, then top with a large dollop of whipped cream. Put the top biscuit on top of the whipped cream, then add a small dollop of whipped cream on top of that. Finish with a few more strawberry slices or a whole strawberry, if you prefer.
- Serve. Serve immediately and enjoy!
Notes
The biscuit dough will be wet and sticky. It does not have to be perfect when spreading it into the 8x8 inch pan. It should look a little rustic.
You can make the biscuit a day ahead of time, but you should make the strawberries and whipped cream the same day you are serving the Strawberry Shortcake. The strawberries need to sit for at least 30 minutes for them to release their juices. The whipped cream is best served right away, but can be stored for a few hours in the refrigerator.
To help the cream whip up, place the mixing bowl in the refrigerate for 15 minutes before making the whipped cream.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 shortcake
- Calories: 462
- Sugar: 24.3 g
- Sodium: 364.5 mg
- Fat: 22.4 g
- Saturated Fat: 13.9 g
- Carbohydrates: 60.7 g
- Fiber: 3.5 g
- Protein: 6.8 g
- Cholesterol: 67.8 mg