Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup buttermilk
- 2 cups strawberries, hulled and sliced
- 1/2 cup sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Directions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 3 tablespoons of sugar, baking powder, baking soda, and salt. Add the melted butter and buttermilk, stirring until just combined.
- Turn the dough out onto the prepared baking sheet. Pat the dough into a rectangle about 1/2 inch thick. Cut into 12 pieces and bake for 12 to 15 minutes, or until golden brown.
- In a medium bowl, combine the strawberries and 1/2 cup of sugar. Let stand for 10 minutes.
- In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
- To assemble the shortcakes, split the biscuits in half. Place the bottom half of the biscuit on a plate, top with the strawberry mixture and a dollop of whipped cream. Place the top half of the biscuit on top. Serve and enjoy!
Interesting Facts
- Strawberry shortcake is a traditional summertime dessert in the United States.
- The first known recipe for strawberry shortcake was published in the United States in 1845.
- The name “shortcake” refers to the biscuit-like cake made with a high ratio of fat to flour.
