- Easy Strawberry Shortcake
Easy Strawberry Shortcake
Meal Tags: Dessert
Dietary Tags: Nut-free, Pescatarian, Vegetarian
- Biscuit Ingredients
- 2 cups flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chilled butter, cubed
- 3/4 cup buttermilk
- 1 large egg, beaten for egg wash
- 2 tbsp sugar for sprinkling
- Strawberries and Cream Filling Ingredients
- 3 cups quartered strawberries
- 2-3 tbsp sugar (depending on how sweet the strawberries are)
- 1 cup whipping cream
- 1-2 tbsp icing sugar
- 1 vanilla bean
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, or stand mixer, whisk together the flour, sugar baking powder and salt. Add the butter and mix until it reaches the consistency of breadcrumbs. Add the buttermilk and vanilla and mix until the dough comes together into a ball. Transfer the dough onto a work surface and flatten it out with a rolling pin or your hands until it’s 3/4 of an inch thick. Using a cookie cutter or a mason jar lid, cut out circles. Place circles onto the baking sheet and brush with the egg wash. Sprinkle with the granulated sugar. Bake until the biscuits are lightly golden and baked through, about 10 to 12 minutes. In a small bowl, mix the strawberries with the sugar. Set them aside.
Using an electric mixer, whip the cream until it begins to thicken. Gently sprinkle in the icing sugar and vanilla bean seeds and continue to whip until soft peaks form.
Once the biscuits have cooled completely, cut them in half. To assemble, begin by placing a layer of strawberries on the base of the biscuit. Top with the cream and the other half of the biscuit. Top with more strawberries and whipped cream.