Strawberry Shortcake (Print Version)
Buttery biscuits topped with juicy strawberries, a classic summer dessert that's easy to make and incredibly delicious.
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon salt
→ Wet and Additional Ingredients
05 -
1/2 cup cold unsalted butter, cut into small cubes
06 -
2/3 cup milk, plus extra for brushing
07 -
1 pint strawberries, hulled and sliced
08 -
2 tablespoons granulated sugar for strawberries
09 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
In a mixing bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or forks to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
03 -
Gradually pour in the milk, stirring gently with a whisk or fork until the dough just comes together. Do not overmix.
04 -
Lightly dust a clean surface with flour, turn out the dough, and gently knead a few times to incorporate any stray bits. Pat the dough into an approximately 1-inch thick disk. Use a floured biscuit cutter or glass to cut out rounds, about 3 inches in diameter.
05 -
Place the shortcakes on the prepared baking sheet, spacing them apart. Brush the tops with a little milk for a golden finish. Bake in the preheated oven for 15-20 minutes, or until the shortcakes are golden brown and risen. Remove from the oven and transfer to a cooling rack.
06 -
In a bowl, toss the sliced strawberries with sugar and vanilla extract. Let sit for about 10 minutes until juices release and mixture thickens slightly. The strawberries should look glossy and juicy.
07 -
Slice the shortcakes in half horizontally. Spoon a generous amount of strawberries and their juices over the bottom half, then top with the remaining biscuit. Serve immediately, optionally with additional strawberries or whipped cream.