Description
A timeless summer dessert featuring warm, buttery shortcakes topped with fresh, syrup-soaked strawberries and cloud-like whipped cream.
Ingredients
Scale
- 2 lbs fresh strawberries, sliced
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Mix sliced strawberries with sugar; let sit for 30 minutes.
- Whisk flour, baking powder, and salt together.
- Cut cold butter into flour until coarse crumbs form.
- Stir in heavy cream until just combined.
- Spoon onto baking sheet and bake at 425°F for 12-15 minutes.
- Whip heavy cream with vanilla and a bit of sugar until stiff peaks form.
- Split warm biscuits, top with berries and whipped cream.