Description
A rustic, easy-to-make summer dessert featuring flaky drop biscuits, macerated fresh strawberries, and light whipped cream. This recipe celebrates seasonal ingredients with minimal effort and maximum flavor.
Ingredients
Scale
- 3 pounds fresh strawberries, hulled and sliced
- ½ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, very cold and cubed
- ¾ cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream (for whipped cream)
- 3 tablespoons granulated sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- Optional: Fresh mint leaves or balsamic glaze for garnish
Instructions
- Macerate the strawberries: Wash, hull, and slice the strawberries. Toss with ½ cup sugar in a large bowl and let sit at room temperature for 15-30 minutes to release juices.
- Prepare the dough: Whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Combine wet ingredients: Pour in cold heavy cream and vanilla. Stir gently with a rubber spatula just until the dough comes together; do not overmix.
- Shape biscuits: Turn dough onto a lightly floured surface and pat into a ¾-inch thick circle. Cut out biscuits with a 2.5-inch round cutter. Place on a parchment-lined baking sheet.
- Bake: Bake at 400°F (200°C) for 15-20 minutes until golden brown. Cool on the pan for 5 minutes, then transfer to a wire rack.
- Whip the cream: While biscuits bake, whip heavy cream, sugar, and vanilla until stiff peaks form. Refrigerate until ready to serve.
- Assemble: Split a warm biscuit in half. Layer bottom half with macerated strawberries and juice, add whipped cream, top with remaining biscuit half, and add more fruit and cream. Serve immediately.
Notes
Keep all ingredients (butter, cream, bowl) cold to ensure flaky biscuits. Do not overmix the dough. For taller biscuits, stack two cut rounds before baking. Biscuits can be frozen unbaked and baked from frozen, adding 2-3 minutes to bake time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit split in h
- Calories: 380
- Sugar: 22
- Sodium: 280
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 3
- Protein: 5
Keywords: strawberry shortcake, summer dessert, drop biscuits, homemade shortcake, easy dessert, seasonal baking