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Strawberry Shortcake Biscuit Style Recipe Easy Classic Dessert to Make

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A quick and easy classic strawberry shortcake made with fluffy, buttery biscuits and fresh macerated strawberries, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for biscuits)
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter (85g), cut into small cubes
  • ¾ cup heavy cream (180ml), full-fat
  • 4 cups fresh strawberries (about 600g), hulled and sliced
  • ¼ cup granulated sugar (50g) for macerating strawberries
  • 1 tablespoon fresh lemon juice
  • Whipped cream (optional, for serving)

Instructions

  1. Hull and slice strawberries. Toss with ¼ cup sugar and 1 tablespoon lemon juice. Let macerate at room temperature for about 10 minutes.
  2. In a large bowl, sift together flour, baking powder, 2 tablespoons sugar, and salt.
  3. Add cold cubed butter to dry ingredients. Cut in with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces.
  4. Pour in heavy cream and gently stir with a fork until dough just comes together. Avoid over-mixing.
  5. Turn dough onto a lightly floured surface. Pat into a ¾-inch thick rectangle, fold over once, and pat again to create layers.
  6. Use a 2.5-inch biscuit cutter or floured glass to cut out biscuits. Press straight down without twisting. Place biscuits on a baking sheet close but not touching.
  7. Bake at 425°F (220°C) for 12 to 15 minutes until golden brown and puffed. Cool on a rack for 5 minutes.
  8. Slice biscuits in half horizontally. Spoon macerated strawberries and juice over bottom halves, top with whipped cream if desired, then cover with biscuit tops. Serve immediately.

Notes

[‘Use cold butter and cream to ensure flaky biscuits.’, ‘Do not overwork the dough to avoid tough biscuits.’, ‘Save and spoon as much strawberry juice as possible onto biscuits for natural syrup flavor.’, ‘Press biscuit cutter straight down without twisting for best rise.’, ‘Serve biscuits warm and assemble just before eating to prevent sogginess.’, ‘Biscuits can be reheated gently in a 300°F oven for about 10 minutes.’, ‘Leftover biscuits and strawberries should be stored separately in airtight containers in the fridge for up to 3 days.’, ‘You can freeze unbaked biscuit dough on a tray, then bake directly from frozen adding a few extra minutes.’]

Nutrition

Keywords: strawberry shortcake, biscuit dessert, easy dessert, classic dessert, fresh strawberries, quick dessert, summer dessert

Find it online: https://fuzzyforker.com/strawberry-shortcake-biscuit-style-recipe-easy-classic-dessert-to-make/