Description
A rustic, budget-friendly dessert featuring flaky homemade biscuits, macerated fresh strawberries, and whipped cream. This easy-to-make treat is perfect for summer gatherings and costs less than $12 to feed eight people.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 cup (240ml) heavy cream, cold
- 2 pounds (900g) fresh strawberries, hulled and sliced
- ½ cup (100g) granulated sugar
- 1 teaspoon lemon juice
- 1½ cups (360ml) heavy whipping cream, very cold
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C).
- Wash, hull, and slice strawberries. Toss with granulated sugar and lemon juice in a large bowl. Let sit at room temperature for at least 30 minutes to macerate.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add cold cubed butter to the flour mixture. Use a pastry cutter or fingers to work butter into flour until it resembles coarse crumbs with pea-sized butter pieces remaining.
- Pour in cold heavy cream and stir gently with a wooden spoon just until the dough comes together. Do not overmix.
- Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into 8 squares or circles without twisting the cutter.
- Place biscuits on a lined baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes until golden brown and puffy.
- Remove biscuits from oven and let cool for 5 minutes.
- While biscuits bake, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Split warm biscuits in half horizontally. Place bottom halves on plates, top with macerated strawberries and juice, add a dollop of whipped cream, and cover with top biscuit halves. Serve immediately.
Notes
Keep all ingredients cold for flaky biscuits. Do not overmix the dough. Macerating strawberries is crucial for flavor. Leftovers taste better the next day as biscuits absorb the juices. Can be made gluten-free using a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit half with
- Calories: 380
- Sugar: 22
- Sodium: 320
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 3
- Protein: 6
Keywords: strawberry shortcake, southern dessert, budget recipe, summer dessert, homemade biscuits, easy dessert, party dessert