Dessert: Easy Strawberry Shortcake with Whipped Cream

Sandwich no-knead homemade biscuits with whipped cream and strawberries for an easy, elegant dessert.

Ingredients

4 cups sliced strawberries
2 Tablespoons sugar
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups heavy cream, plus additional for brushing on shortcakes
2 teaspoons decorative sanding sugar (optional)

Instructions

Preheat the oven to 425 ºF with a rack in the middle. Lightly butter a baking sheet.
In a small bowl, stir together the sliced strawberries with the sugar. Set aside.
In a large bowl, whisk together the flour, baking powder and salt. Stir in the heavy cream just until a dough forms. Gather the dough into a ball and knead it on a lightly floured surface one to two times. (Don't over-knead the dough or your biscuits will be tough.)
Roll out the dough until it's 1/2-inch thick. Using the cookie cutter, cut out 8 shortcakes and transfer them to the baking sheet. (Alternately, you can trim the sides of the dough into a square and then, using a sharp knife, cut the dough into 8 square shortcakes.)
Brush the tops of the shortcakes with additional heavy cream and then sprinkle them with the sanding sugar (optional). Bake the shortcakes until golden, 15 to 20 minutes, and then transfer them to a rack to cool.

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