Strawberry Shortcake

Strawberry shortcake is the perfect combination of sweet strawberries, flaky biscuits, and creamy whipped cream

Course Dessert

Cuisine American

Keyword Strawberry Shortcake

Prep Time 30

Cook Time 10

Servings

Calories 418kcal

Place strawberries in a colander and rinse. Next, remove the stems and slice or quarter the strawberries. Place them in a medium bowl.
Sprinkle sugar over the sliced strawberries and stir. Set them aside and allow them to get juicy.

Preheat oven to 450 degrees F.
Place a piece of parchment paper or silicone baking liner on your baking sheet.
* Add the flour to a medium bowl and blend in the shortening using two knives or your fingers.
Next, make a bowl in the flour mixture and add 1/3 cup of milk. Mix using a wooden spoon or spatula until a ragged dough forms.
Turn out the dough on a surface dusted with flour.
Using your hands, gently form the dough into a rectangle.
Fold the rectangle of dough into thirds and pat it out with your hands to form a rectangle that is ¾ thick. Repeat the process two more times.
Dip your biscuit cutter in flour. Then, cut out the biscuits without twisting the biscuit cutter. *Place biscuits on a prepared cooking sheet. Brush the biscuits with cream or milk before baking. Place the sheet pan in a preheated oven for 10 minutes.

Prepare whipping cream in a medium bowl, beating with a hand or stand mixer.
Pour heavy cream, vanilla extract, and sugar into the bowl. Beat medium-high until soft-medium peaks form about three minutes.

Split cooled biscuits in half. Add a dollop of whipping cream to the bottom half of the biscuit. Next, spoon on the sliced strawberry mixture and top with the top half of the biscuit.
Top with a small dollop of whipping cream and a strawberry.

* Use self-rising flour to dust your work surface.

*Place a piece of parchment paper or silicone baking liner on your baking sheet.