Easy Strawberry Shortcake

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 35 minutes

Ingrédients

2¾ cup all purpose flour

¼ cup sugar

4 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, (chilled & cubed)

1 cup buttermilk, (or whole milk)

3 tablespoons heavy cream, (for brushing top of biscuits)

7 cups strawberries, (cut up)

¼ cup sugar

2 cups heavy cream

¼ cup powdered sugar

Instructions

Biscuits

Preheat your oven to 400°F and lightly grease the bottom of your pan with a small amount of butter.

In your electric mixer fitted with the paddle attachment, add your flour, sugar, baking powder, baking soda, and salt. Mix for 10-15 seconds on low.

To that, add your cubed butter and mix until it forms little pea-like clumps.

Add the buttermilk and mix until a soft dough forms.

On a lightly floured surface, pat out the dough with your hands until it's ¾ inch thick.

With a 3 inch biscuit cutter, press down into the dough and pull straight up, being sure not to twist as you pull up. Place the biscuit in your prepared pan. Repeat with the rest of the dough. Be sure to have the biscuits touching so it helps them rise and not spread.

Bake in your preheated oven for 15-20 minutes or until lightly golden brown.

Allow the biscuits to cool for 15 minutes.

Slice a biscuit in half and lay the bottom on a dessert dish. Top the biscuit with a spoonful of whipped cream, then add your strawberries.

Add the top of your biscuit to that and top with a dollop of whipped cream and a small scoop of the strawberries. Repeat with the other biscuits.

Strawberries

Add your chopped strawberries to a bowl and pour the ¼ cup sugar over top. Stir and chill for 1 hour.

Whipped cream

In a bowl, add your heavy cream and powdered sugar. Beat with an electric mixer on high until soft peaks form.

Nutrition

• Calories: 100 kcal