Creamy Strawberry Shortcake for a quick dessert treat
Introduction
Indulge in the ultimate comfort dessert with this Creamy Strawberry Shortcake, a quick dessert treat that brings a burst of summer to your palate.
Ingredients
- 2 cups all‑purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla until a soft dough forms; turn onto a floured surface and knead lightly.
- Pat the dough to a 1‑inch thickness and cut into 8 biscuits; bake 12‑15 minutes until golden brown.
- While the biscuits bake, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Allow the biscuits to cool slightly, then split each horizontally.
- Layer strawberry slices on the bottom half, add a dollop of whipped cream, and close with the top half.
- Layer the biscuits, strawberries, and whipped cream to create a Creamy Strawberry Shortcake for a quick dessert treat.
- Garnish with fresh mint leaves and serve immediately.
Pro Tips & Notes
- Use cold butter for flaky, tender biscuits.
- Handle the dough gently; over‑mixing makes it tough.
- Macerate strawberries with a pinch of sugar for extra juiciness.
- Serve chilled for a refreshing bite on warm days.
- Swap strawberries for other berries or mixed fruit for seasonal variety.
Nutrition Facts (per serving)
- Calories: 350 kcal
- Total Fat: 18 g
- Saturated Fat: 11 g
- Cholesterol: 70 mg
- Sodium: 320 mg
- Total Carbohydrates: 45 g
- Dietary Fiber: 3 g
- Sugars: 28 g
- Protein: 6 g
- Calcium: 15% DV
- Iron: 8% DV
Frequently Asked Questions
- Q: Can I make the biscuits ahead of time? A: Yes, bake them a day ahead and store in an airtight container; re‑warm before assembling.
- Q: Can I use store‑bought whipped topping? A: Absolutely—just choose a lightly sweetened variety to complement the fresh strawberries.
- Q: Is this recipe gluten‑free? A: Substitute all‑purpose flour with a 1:1 gluten‑free blend and add a touch of xanthan gum for structure.
- Q: How long can leftovers be stored? A: Keep assembled shortcakes refrigerated for up to 2 days; separate components last longer.
- Q: Can I freeze the biscuits? A: Yes, wrap baked biscuits tightly and freeze; toast before serving to restore crispness.
Enjoy your Creamy Strawberry Shortcake for a quick dessert treat any night of the week.