Strawberry Shortcake With Vanilla Cream Biscuits
This heavenly strawberry shortcake recipe features tender, vanilla-infused cream biscuits, juicy strawberries, and whipped cream. The ultimate dessert for any occasion!
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Category: Desserts, Biscuits, Strawberries
- Cuisine: American
Ingredients
Scale
For the Strawberries
- 1 1/2 to 2 pints strawberries
- 1/3 cup granulated sugar
For the Biscuits
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 4 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 1 cup plus 3 tablespoons (9 1/2 ounces) heavy whipping cream
- 2 1/2 teaspoons vanilla extract
For the Biscuit Topping
- 1 tablespoon heavy whipping cream
- 1/2 teaspoons vanilla extract
- 1 tablespoon sparkling sugar
For the Whipped Cream
- 1 cup heavy whipping cream
- 4 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Rinse the strawberries, hull them, and slice them thinly. Put them in a bowl and sprinkle with 1/3 cup of sugar. Let them stand at room temperature while you prepare the biscuits. Stir occasionally.
- Combine the flour, baking powder, sugar, and salt in a large bowl; whisk to blend the dry ingredients thoroughly.
- Add the heavy cream and vanilla and mix until a soft dough is formed.
- Turn the dough out onto a lightly floured surface and shape it into a circle or square about 1 to 1 1/4 inches thick.
- Cut the dough into 8 wedges or squares and place them on the parchment paper-lined baking sheet.
- Heat the oven to 400 F.
- Place the baking sheet in the freezer while the oven preheats.
- Combine the remaining 1 tablespoon of cream and 1/2 teaspoon of vanilla in a small bowl and set aside.
- Bake the biscuit wedges for 12 minutes, then brush them with the cream and vanilla.
- Sprinkle the cream-topped biscuits with the sparkling sugar and return them to the oven. Bake until they are lightly browned, 3 to 6 minutes longer.
- Make the whipped cream while the biscuits cool.
- Put the 1 cup of heavy whipping cream in a bowl with the confectioners’ sugar and 1 teaspoon of vanilla and beat with the whisk attachment of an electric mixer until soft peaks develop. The peaks should curl over slightly. Avoid overbeating.
- To assemble the strawberry shortcakes, split a biscuit horizontally and fill it with strawberries and a spoonful of whipped cream. Spoon another dollop of whipped cream over the top of the biscuit and place a few strawberry slices on it.