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Strawberry Shortcake

A delightful dessert of fluffy biscuits layered with fresh strawberries and whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the biscuits
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Chilled for better texture
  • 1 cup heavy cream Chilled
For the assembly
  • 2 cups fresh strawberries, sliced Avoid washing until ready to use for freshness
  • to taste Whipped cream For serving

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Grease and flour a baking pan.
  2. In a large bowl, mix flour, sugar, baking powder, and salt.
  3. Cut in the butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream until just combined.
  5. Turn the dough onto a floured surface and gently knead a few times.
  6. Roll out to about 1 inch thick, then cut into rounds.
  7. Place on the prepared pan and bake for 15-20 minutes or until golden.
  8. Let cool slightly, then slice the cakes in half.
Assembly
  1. Layer fresh strawberries and whipped cream between the cake layers.
  2. Top with additional strawberries and whipped cream to serve.

Notes

If not serving immediately, store components separately in the fridge for up to 2 days or freeze unassembled layers for a month.