Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ¼ cup sugar
- ½ teaspoon salt
- 1/3 cup butter (room temperature)
- ¾ cup milk
- 1 whole egg
- 1 tablespoon milk (for egg wash)
- 2 tablespoons raw sugar (for sprinkling)
- 1 tablespoon butter (melted, for brushing)
Macerated Strawberries
- 1 pound strawberries
- ¼ cup sugar
Whipped Cream
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for baking the biscuits properly.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Stir them together evenly for a uniform biscuit dough base.
- Cut in Butter: Add the room temperature butter to the dry ingredients. Use a fork or pastry blender to incorporate the butter until the mixture looks like coarse crumbs, which creates a tender biscuit texture.
- Add Milk and Form Dough: Make a well in the center of the mixture and pour in the milk. Gradually fold the flour mixture into the milk using a fork or your hands. Mix just until the dough comes together; it will be sticky and a little lumpy. Let it rest for 2-3 minutes to hydrate.
- Knead and Roll Dough: Lightly flour a surface and knead the dough gently for about 30 seconds until smooth. Roll out with a rolling pin to about 3/4 inch thickness to prepare for cutting.
- Cut Biscuits: Using a 3-4 inch round biscuit cutter, cut out biscuits and place them 1-2 inches apart on a lightly greased baking sheet. Use your thumb to gently press an indent on top of each biscuit to promote even rising.
- Apply Egg Wash and Sugar: In a small bowl, whisk together the egg and 1 tablespoon milk for the egg wash. Brush this mixture over each biscuit top and sprinkle with raw sugar to add a slight crunch and shine.
- Bake Biscuits: Bake the biscuits in the preheated oven for 12-15 minutes or until they are lightly golden brown. Remove from oven and brush with melted butter immediately to enhance flavor and keep them moist. Let cool completely before assembling.
- Prepare Macerated Strawberries: Wash and hull the strawberries, then cut them into quarters. Place in a medium bowl, add ¼ cup sugar, and mix gently. Cover and let sit at room temperature for at least 30 minutes, allowing the strawberries to release their natural juices and develop sweetness.
- Make Whipped Cream: Chill a large bowl and beaters in the freezer for a few minutes. Then, add the cold heavy cream, powdered sugar, and vanilla extract to the bowl. Using an electric mixer, whip on medium-high speed for 3-4 minutes until soft peaks form. Avoid over-whipping.
- Assemble Strawberry Shortcake: Slice each cooled biscuit in half horizontally. Place the bottom half on a serving plate, spoon about 2 heaping spoonfuls of the macerated strawberries over it.
- Add Whipped Cream: Dollop a generous amount of whipped cream over the strawberries, then gently place the biscuit top back on. Serve immediately to enjoy the full freshness and lightness of this classic dessert.
Notes
- For best results, use cold heavy cream and chill your mixing bowl before whipping to achieve perfect whipped cream.
- Do not overmix biscuit dough to keep the biscuits tender and flaky.
- Letting strawberries macerate brings out their sweetness and natural juices, enhancing flavor.
- Serve strawberry shortcake soon after assembly to avoid soggy biscuits.
- You can substitute buttermilk for milk in the biscuit dough for extra tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
