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Strawberry Shortcake Delight

Strawberry Shortcake Delight

This classic Strawberry Shortcake Delight features fluffy homemade biscuits, juicy macerated strawberries, and a cloud of fresh whipped cream. Perfect for spring and summer gatherings, this dessert combines simplicity and elegance in every bite.
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Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Strawberries:
  • 1 lb 450 g fresh strawberries, hulled and sliced
  • ⅓ cup granulated sugar
  • 1 teaspoon lemon juice optional
For the Shortcake Biscuits:
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick cold unsalted butter, cubed
  • ¾ cup cold heavy cream plus extra for brushing
  • 1 teaspoon vanilla extract
For the Whipped Cream Topping:
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Macerate the Strawberries: In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for 20–30 minutes until juicy.
  2. Make the Biscuit Dough: Preheat oven to 400°F (200°C). In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in cream and vanilla just until combined.
  3. Shape and Bake: Turn dough onto a floured surface. Pat into a 1-inch thick round and cut out biscuits. Place on a parchment-lined baking sheet, brush with cream, and sprinkle with sugar. Bake 14–16 minutes until golden brown. Cool on a wire rack.
  4. Whip the Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to use.
  5. Assemble the Shortcakes: Slice biscuits in half. Spoon macerated strawberries with syrup onto the bottom half, add whipped cream, then top with the biscuit lid. Finish with more strawberries and cream.

Notes

  • For best flavor, use ripe, in-season strawberries.
  • Keep butter and cream cold for light, flaky biscuits.
  • Biscuits can be baked ahead and stored in an airtight container for 1–2 days.
  • Whipped cream can be stabilized with 1 tablespoon of instant pudding mix if needed for longer holding time.
  • Assemble just before serving for the freshest texture.