Homemade Strawberry Shortcake
A classic strawberry shortcake features scratch-made, lightly sweetened biscuits, fresh strawberries, and fluffy whipped cream.
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Instructions
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Preheat the oven to 425 F and line a baking sheet with parchment paper.
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Rinse, hull, and slice the strawberries, then place them in a bowl, sprinkle with sugar, cover, and let stand at room temperature for 1 hour.
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Beat whipping cream until foamy, then add powdered sugar and continue beating until the cream holds soft peaks; cover and refrigerate.
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In a food processor or mixing bowl, combine flour, sugar, baking powder, and salt. Cut butter into pieces and blend until the mixture resembles coarse meal with pea-sized butter chunks.
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Transfer the mixture to a large bowl and stir in enough half-and-half or milk to moisten the dough without overworking it; let the dough rest for a minute.
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Turn the dough onto a lightly floured surface and gently knead or fold it 2 to 3 times until it holds together.
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Pat the dough into a 6 by 12-inch rectangle, about 3/4-inch thick, and cut into 8 (3-inch) biscuits.
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Arrange the biscuits on the prepared baking sheet, brush with milk or cream, and sprinkle with sugar if desired.
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Bake for 10 to 15 minutes until risen and golden brown, then remove and horizontally split each hot biscuit.
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Butter the cut sides of the hot biscuits, then top with about 1/3 cup of the berry mixture and some chilled whipped cream. Replace the biscuit tops, adding more berries or cream if desired, and garnish with mint leaves if preferred.