Description
A classic strawberry shortcake made with fresh strawberries and a rich, buttery biscuit base.
Ingredients
Scale
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries, hulled and quartered
- 1 large egg, beaten
- 1 teaspoon water
- 2 tablespoons sugar, for sprinkling
- 3/4 cup confectioners’ sugar
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix the flour, salt, baking powder, and baking soda.
- Add the butter and mix until the mixture resembles coarse crumbs.
- Stir in the granulated sugar, egg, whole milk, and heavy cream until just combined.
- Gently fold in the strawberries.
- Turn the dough onto a floured surface and pat it into a 1-inch thick round. Cut into circles and place on a baking sheet.
- Brush with beaten egg and sprinkle with sugar.
- Bake for 15-20 minutes until golden brown.
- Let them cool before serving with extra strawberries and whipped cream.
Notes
- For added flavor, you can use vanilla extract in the dough.
- Make sure the butter is very cold for flaky biscuits.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg