Quick and easy, the very Best Strawberry Shortcake recipe is a favorite spring and summer dessert that's simple but flavorful.
Keyword: shortcake, strawberry shortcake
Author: Kellie from TheSuburbanSoapbox.com
2cupssliced fresh strawberries
1/2cupunsalted buttercut into cubes
2teaspoonsvanilla bean paste or vanilla extract
In a small bowl, combine the strawberries and 2 tablespoons of sugar. Cover and refrigerate.
Preheat the oven to 400 degrees.
In the bowl of an electric mixer, whisk together the flour, sugar, salt, baking powder and baking soda. Add the butter and mix on low speed until the butter is broken into pea sized pieces.
In a small bowl, whisk together the eggs, 1 teaspoon vanilla and milk. Add the mixture to the dry ingredients and stir just until moistened. (If the mixture still seems too dry add an additional tablespoon of milk.
Turn the dough out onto a lightly floured surface. Knead lightly and then rool the dough into a circle about 3/4 of an inch thick. Using a 3-inch biscuit cutter or a small glass, cut out four circles and then ball the dough up to roll out again. Cut out two more biscuits and then repeat for the remaining two biscuits.
Place the biscuits close together on a sheet pan lined with parchments and bake approximately 12-15 minutes or until golden. Remove and let cool on a wire rack approximately 10-15 minutes.
While the biscuits bake, whip the cream, remaining vanilla and confectioners’ sugar in a medium bowl with an electric mixer until soft peaks form.
Cut the biscuits in half and spoon the fruit along with the juices over the bottom half. Add a heaping tablespoon of whipped cream and top with the other half of the biscuit.
Biscuits can be made up to 24 hours in advance and stored in an airtight container. They can also be frozen for up to 2 months in an airtight container or wrapped tightly in plastic wrap.