Classic Whipped Cream and Fresh Strawberry Shortcake
This timeless dessert features tender, buttery biscuits layered with macerated seasonal strawberries and clouds of homemade vanilla whipped cream. It is the quintessential summer treat that balances crunchy sugar-topped crusts with juicy fruit.
Ingredients
Ingredients
- 1 lb fresh strawberries hulled and sliced
- 0.5 cup granulated sugar divided for berries and dough
- 2 cups all-purpose flour plus extra for dusting
- 1 tbsp baking powder ensures a high rise
- 0.5 tsp salt
- 0.5 cup unsalted butter cold and cubed
- 0.66 cup whole milk very cold
- 1 large egg beaten
- 1.5 cups heavy whipping cream chilled
- 1 tsp vanilla extract pure extract preferred
Notes
For the best texture, ensure your butter and milk are ice-cold. Biscuits are best served warm the day they are made. You can store leftover macerated strawberries in the refrigerator for up to 2 days. To make ahead, bake the biscuits and store in an airtight container, then reheat briefly in a 350°F oven before serving.