Description

A nostalgic and easy summer dessert featuring macerated strawberries with a natural syrup, served with light, buttery biscuits and fresh whipped cream. This recipe is simple, versatile, and perfect for using up seasonal berries.

Ingredients

Scale

1.5 pounds fresh strawberries, hulled and sliced
2–3 tablespoons granulated sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, very cold and cubed
½ cup heavy cream, cold
2 tablespoons unsalted butter, melted (for brushing)
1 cup heavy whipping cream, very cold
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract

Instructions

Wash and hull strawberries. Slice them and toss with sugar, lemon juice, and vanilla. Let sit at room temperature for at least 30 minutes to macerate.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
Add cold cubed butter to the flour mixture. Use a pastry cutter, food processor, or fork to cut in the butter until the mixture resembles coarse crumbs with pea-sized butter pieces.
Make a well in the center and pour in heavy cream. Gently fold with a spatula until the dough just comes together; do not overmix.
Turn dough onto a lightly floured surface and pat to ¾-inch thickness. Cut out circles with a 2.5-inch biscuit cutter. Place biscuits 1 inch apart on the baking sheet.
Bake for 15-18 minutes until golden brown. Rotate pan halfway through. Brush tops with melted butter immediately upon removal.
While biscuits bake, whip heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
Split warm biscuits in half. Assemble by placing bottom half on plate, adding macerated strawberries with syrup, whipped cream, and more strawberries. Top with biscuit half and serve immediately.

Notes

Keep all ingredients for the biscuits (butter, cream, bowl) very cold to ensure flaky layers. Do not overwork the dough to avoid tough biscuits. Macerate strawberries for at least 30 minutes to create syrup. Biscuits can be made ahead and reheated; strawberries should be made fresh.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 biscuit half with
Calories: 380
Sugar: 22
Sodium: 280
Fat: 18
Saturated Fat: 11
Carbohydrates: 45
Fiber: 3
Protein: 6

Keywords: strawberry shortcake, summer dessert, biscuits, easy dessert, seasonal recipes, macerated strawberries, homemade whipped cream