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Classic Fresh Strawberry Shortcake with Whipped Cream

Tender golden biscuits layered with macerated fresh strawberries and billowy whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Maceration Time 20 minutes
Total Time 55 minutes
Servings: 6 slices/people
Calories: 310
Ingredients Equipment Method

Ingredients
  

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1/3 cup cold unsalted butter, cubed
3/4 cup cold whole milk
1 pound fresh strawberries, sliced
3 tablespoons granulated sugar
1 teaspoon lemon juice
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Equipment

  • 1 large mixing bowl
  • 1 Pastry cutter or fork
  • 1  Baking sheet lined with parchment paper
  • 1 3-inch round biscuit cutter
  • 1   Hand mixer or whisk for cream

Method
 

  1. Instructions:
Toss sliced strawberries with sugar and lemon juice. Set aside 20 minutes to macerate.
    Preheat oven to 425 F. Mix flour, baking powder, sugar, and salt. Cut in cold butter to crumb texture. Add milk and stir until just combined.
      Pat dough to 3/4-inch thickness. Cut biscuits, brush with cream, sprinkle sugar. Bake 13 to 15 minutes until golden.
        Whip cream with powdered sugar and vanilla to soft peaks.
          Split biscuits, layer with berries and cream. Serve immediately.