Strawberry Shortcake

Instructions

Preheat the oven to 450°F and line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, 4 tablespoons sugar, baking powder, and salt.
Add in the cream and stir with a rubber spatula just until combined.
Use a large cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.
Use the bottom of a glass or fingers to gently press the top of the dough down to make a round biscuit shape.
Sprinkle the top of each biscuit with ½ teaspoon of granulated sugar.
Bake for 12 to 15 minutes or until lightly browned.
Meanwhile, prepare the strawberries by chopping and adding them to a bowl with granulated sugar and vanilla. Let sit while the biscuits cook and cool.
Then prepare the whipped cream in a separate, large bowl, by beating together the heavy cream, powdered sugar, and vanilla until soft peaks form.
When ready to serve, slice a shortcake in half and top with whipped cream and strawberries.

Notes

Biscuits can be prepared up to 2 days in advance. They also freeze really well – bake as directed and allow to cool completely before wrapping them each in plastic wrap and placing them in a large freezer bag, squeezing out any excess air.
The berries can be prepped 1 day in advance and stored in an airtight container in the refrigerator.
I recommend preparing the whipped cream fresh, but it can be stored in the fridge for up to 24 hours, if necessary.
These are cream shortcake biscuits so the cream acts as the fat in the recipe so it’s important that it’s cold and doesn’t get overmixed.
Since these are cream biscuits they are more on the sweet side than a traditional buttermilk biscuit. They aren’t dry as a scone but also aren’t as moist as a cake – they are the perfect in-between.
If you want to reduce sugar in this recipe, you can omit the sugar topping.

Nutrition

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