Learn how to make this Strawberry shortcake Recipe with Homemade Biscuits and Fresh Whipped Cream that always satisfies!
Servings: 10
Prep Time: 25 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 50 minutesminutes
Ingredients
For the Strawberries:
1cupof simple syrup – equal parts sugar & water boiled together and cooled
1pintof strawberries, stem removed and cut into quarters
2tablespoonsof vanilla
For the Biscuits:
3cupsof all-purpose flour
2tablespoonsof baking powder
2teaspoonsof Kosher salt
2tablespoonsof sugar
10ouncesof cold unsalted butter, shredded
1cupof whole milk
2eggs
sugar in the raw
For the Whipped Cream:
1pintof heavy whipping cream
½cupof sugar
½teaspoonof vanilla extract
Instructions
Preheat oven to 375°.
Strawberries: Pour the simple syrup over the cut strawberries and fold in vanilla. Chill for 1 hour.
Biscuits:In a large bowl mix together the flour, baking powder, shredded ice cold butter, salt, and sugar, then form a well.
In a separate bowl whisk together the eggs and milk and pour them into the center of the flour well.
Use a fork to combine the ingredients.
Once combined sprinkle some flour on a clean surface and slightly roll out the dough until it is 1 inches thick, do not over knead.
Use a circle cookie cutter to make a circle that is about 2 inches across and place them on a sheet pan lined with parchment paper. There should be enough dough to make 10 biscuits.
Bake at 375° for 20 to 25 minutes or until golden brown and cooked through.
Whipped Cream: In a mixer whisk together all ingredients until stiff peaks are formed. Once this is achieved set aside to keep cool.
To Plate: Cut the biscuits in half width wise or in thirds.
Lay down the bottom part of the biscuit in a bit of the simple syrup from the strawberry bowl and layer on sliced strawberries and whipped cream and top off with the top of the biscuit. Garnish with fresh mint.