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Classic Strawberry Shortcake

assembling a 2-layer strawberry shortcake
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Make this classic strawberry shortcake to celebrate the season. The shortcake is made with two large biscuit layers, fresh sweetened strawberries, and fresh whipped cream.

Ingredients

Scale

Strawberries

  • 2 pints strawberries (about 24 ounces)
  • 1/3 cup granulated sugar

Biscuit Layers

  • 3 cups all-purpose flour (13 1/2 ounces)
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 11 tablespoons cold butter (plus 2 to 3 tablespoons to brush over layers)
  • 1 cup milk

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 to 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Hull and rinse the strawberries. Slice the berries thinly and place them in a bowl. Add 1/3 cup of sugar and toss to coat. Set aside.
  2. Preheat the oven to 450 F.
  3. Grease two 8-inch round cake pans. Line each pan with parchment paper (cut to fit).
  4. In a large bowl, combine the flour, 3 tablespoons of sugar, baking powder, and salt. Whisk to combine the dry ingredients.
  5. Cut the butter into the dry ingredients until the mixture resembles fine crumbs.
  6. Add the milk to the mixture and stir until the dry ingredients are moistened.
  7. Turn the dough out onto a lightly floured surface and knead just a few times, or until a soft dough is formed. Do not overwork the dough or the biscuit layers will be tough.
  8. Divide the dough into two portions and gently roll or pat to form two 8-inch circles.
  9. Place each dough circle in a prepared pan; pat the dough to form a slight ridge around the edge of the pan.
  10. Melt 2 tablespoons of butter; brush each round of dough lightly with the butter.
  11. Bake in the preheated oven for about 12 minutes, or until golden brown.
  12. Remove the pans to racks and brush with more melted butter. Cool and then carefully remove the layers from the pan.
  13. Meanwhile, prepare the whipped cream. In a bowl with an electric mixer (with the whisk attachment if you have one) beat the cream to soft peaks. Add the powdered sugar over the cream and add the vanilla. Continue beating until stiff as desired.
  14. To assemble, place on biscuit layer on a cake plate and layer with two-thirds to three-quarters of the strawberries. Place the second biscuit layer over the strawberry layer. Top with the remaining strawberries and serve with the sweetened whipped cream.

Find it online: https://classic-recipes.com/classic-strawberry-shortcake/