Easy Strawberry Shortcake Recipe
Juicy, ripe strawberries, homemade shortcake & fresh whipped cream make this easy strawberry shortcake recipe one of the best summer treats ever!
Servings 12 servings
Combine all dry ingredients.
Add vanilla to the cream and mix in a separate bowl.
Add cream mixture to dry ingredients and mix into a dough.
Chill dough for 20 minutes in the fridge.
Preheat oven to 400 degrees.
Use 1/4 cup measuring cup to measure out dough for biscuits. Places biscuits on a parchment paper lined baking sheet, about 2" apart.
Sprinkle with coarse sugar crystals and bake for 18-20 minutes, until golden brown.
Whip the whipping cream until frothy.
Add sugar, one tbsp. at a time, until peaks begin to form.
Add vanilla and lemon zest and whip until soft peaks form. Be careful not to over whip or it will become watery.
- Let the dough chill in the fridge for at least 30 minutes to make it easier to work with. It also results in a fluffier, more buttery biscuit.
- Use a 1/4 cup measuring scoop to form the dough in balls. It will be sticky.
- Add more or less sugar to the strawberries depending on preference.
- Be careful not to over-whip the whipped cream. Once soft peaks form, it is ready.
Serving: 1biscuit | Calories: 352kcal | Carbohydrates: 35g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 171mg | Potassium: 186mg | Fiber: 1g | Sugar: 17g | Vitamin A: 875IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 1.1mg