Strawberry Shortcakes

I love fresh strawberries and cream, and a shortcake biscuit ties it all together in a luscious summer dessert.

Prep Time 5

Cook Time 10

Course Dessert

Servings 8 biscuits

Calories 345 kcal

Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Stir together strawberries and powdered sugar. Using the back of the spoon, gently mash a few berries to make more "juice". Leave the majority of the berries in whole slices. Set aside.
In a large mixing bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a measuring cup, measure milk and add egg; whisk to combine. Add milk mixture to dry ingredients all at once. Stir just until moistened. Do not over mix.
On a lightly floured surface, dump dough and knead with floured hands for 10-12 strokes. Pat dough to 3/4-inch thickness. Using a 3-inch biscuit cutter, cut biscuits, re-patting scraps to cut 8 biscuits.
Bake on parchment lined baking sheet for about 10 minutes or until golden. Remove from pan to cool on wire rack.
Using a chilled mixing bowl, whip cream, powdered sugar and vanilla until stiff peaks begin to form.
Split warm biscuits, spoon whipped cream and berries between. Top with additional berries and cream.

Sugar the berries and make the whipped cream ahead of time. Refrigerate until biscuits are ready. Biscuits can also be made ahead and warmed, but fresh from the oven always tastes best.