Description

A simple, elegant summer dessert featuring soft, buttery biscuits topped with juicy macerated strawberries and freshly whipped cream. This recipe requires minimal ingredients and equipment, making it perfect for quick weeknight treats or garden parties.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 tablespoons granulated sugar (for biscuits)
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick / 113g) unsalted butter, very cold and cubed
¾ cup (180ml) heavy cream, very cold
1.5 pounds (680g) fresh strawberries, hulled and sliced
3–4 tablespoons granulated sugar (for strawberries)
1 teaspoon lemon juice
1 cup (240ml) heavy whipping cream, cold
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
1–2 tablespoons whole milk or half-and-half (optional)
Extra fresh mint leaves for garnish

Instructions

Wash, hull, and slice the strawberries. Toss them with 3-4 tablespoons of sugar and lemon juice in a small bowl. Set aside at room temperature for 10-30 minutes to macerate.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a fork or pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
Pour in the cold heavy cream. Gently mix with a spatula or hands until the dough just comes together. It should look shaggy; do not overmix.
Turn the dough onto a lightly floured surface and pat it into a circle about ¾-inch thick. Do not roll it.
Cut out circles using a 2.5-inch biscuit cutter or glass, pressing straight down without twisting. Place biscuits on the baking sheet about 1 inch apart.
Bake for 12-15 minutes until golden brown and puffed. Let cool on the pan for 5 minutes.
In a cold bowl, whip the heavy whipping cream, confectioners’ sugar, and vanilla until soft peaks form. Add milk if needed to adjust consistency.
Split the cooled biscuits in half horizontally. Place the bottom half on a plate, top with macerated strawberries and syrup, add a dollop of whipped cream, and cover with the top half. Garnish with mint and serve immediately.

Notes

Keep all ingredients (butter, cream, bowl) cold to ensure flaky biscuits. Do not overmix the dough to avoid tough biscuits. Let strawberries macerate to create a juicy syrup. Biscuits can be made ahead and frozen; assemble just before serving to prevent sogginess.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 biscuit, ½ cup str
Calories: 280
Sugar: 18
Sodium: 180
Fat: 14
Saturated Fat: 9
Carbohydrates: 35
Fiber: 2
Protein: 4

Keywords: strawberry shortcake, easy dessert, summer recipe, biscuits, fresh strawberries, whipped cream, 3-ingredient dessert, gluten-free option, dairy-free option