Description
A professional-grade Strawberry Shortcake featuring tender, buttery biscuits topped with fresh macerated strawberries and stabilized whipped cream.
Ingredients
Scale
- 2 lbs fresh strawberries, sliced
- 1/4 cup granulated sugar (for berries)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar (for dough)
- 8 tbsp unsalted butter, chilled and cubed
- 2/3 cup heavy cream (for dough)
- 1 tsp vanilla extract
- 2 cups heavy whipping cream (cold)
- 2 tbsp powdered sugar
Instructions
- Macerate sliced strawberries with 1/4 cup sugar for 30 minutes.
- Whisk flour, baking powder, and 2 tbsp sugar together.
- Cut chilled butter into flour until coarse crumbs form.
- Stir in 2/3 cup cream and vanilla until just combined.
- Scoop dough into 8 mounds on a baking sheet.
- Bake at 425°F for 12-15 minutes until golden.
- Whip heavy cream and powdered sugar to stiff peaks.
- Split warm biscuits and layer with berries and cream.