Description
Indulge in the delightful flavors of this easy strawberry shortcake recipe, perfect for any occasion! With tender biscuits, juicy strawberries, and fluffy whipped cream, these mini cakes are a delectable treat that everyone will love. Whether you’re hosting a summer picnic or treating your family to a sweet dessert at home, this simple recipe comes together in about 38 minutes. Plus, you can easily customize it with your favorite seasonal fruits. Enjoy the lightness of the biscuits combined with the freshness of strawberries for a delightful dessert experience.
Ingredients
Scale
- 1 1/3 cup (160 grams) flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 4 tablespoons unsalted butter, chilled
- 1/2 cup buttermilk (plus extra if needed)
- 1 cup chopped fresh strawberries
- 1 tablespoon granulated sugar
- pinch of salt
- 1 teaspoon of fresh lemon juice
- 1/2 cup heavy whipping cream (very cold)
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 450°F (232°C) and line a baking pan with parchment paper.
- In a bowl, whisk flour, salt, baking soda, and baking powder.
- Cut in chilled butter until texture resembles rice grains. Add buttermilk and knead slightly.
- On a floured surface, shape dough into 1-inch thick rounds using a biscuit cutter.
- Bake for 9-10 minutes until golden brown.
- In another bowl, mix chopped strawberries with sugar and lemon juice; set aside.
- Whip very cold heavy cream until soft peaks form; add powdered sugar and vanilla extract.
- Slice biscuits in half horizontally, layer with whipped cream and strawberries, then serve.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg