Strawberry Shortcakes

🍓 Strawberry Shortcakes

Serves: 6

Ingredients

Strawberries

• 500 g (1 lb) fresh strawberries, hulled & sliced

• ¼ cup sugar (adjust to taste)

• 1 tsp lemon juice (optional, but brightens them up)

Shortcake Biscuits

• 2 cups all-purpose flour

• ¼ cup sugar

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup cold butter, cubed

• ⅔ cup cold heavy cream (plus extra for brushing)

• 1 tsp vanilla extract

Whipped Cream

• 1 cup cold heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Instructions

1️⃣ Strawberries

• Toss strawberries with sugar and lemon juice.

• Let sit 20–30 minutes until juicy and syrupy.

2️⃣ Shortcake Biscuits

1. Heat oven to 220°C / 425°F.

2. Mix flour, sugar, baking powder, and salt.

3. Cut in cold butter until coarse crumbs form.

4. Stir in cream + vanilla just until dough comes together.

5. Pat into a 2.5 cm / 1-inch thick round, cut into circles.

6. Brush tops with cream.

7. Bake 12–15 minutes until golden.

3️⃣ Whipped Cream

• Beat cream, powdered sugar, and vanilla to soft peaks.

4️⃣ Assemble

1. Split warm shortcakes in half.

2. Spoon strawberries + juices over the bottom.

3. Add a generous dollop of whipped cream.

4. Cap with the top half and add more berries if you’re feeling fancy 😌

Tips & Variations ✨

• For extra tender biscuits, don’t overmix.

• Add lemon zest to the dough for brightness.

• Swap biscuits for pound cake if you want a softer, bakery-style vibe.

• Try macerated berries with balsamic for a grown-up twist.