Fresh, sweet, juicy local strawberries are a favorite way to welcome spring. There are so many ways to enjoy strawberries—whether eaten out of hand, in a salad or for dessert—we can’t get enough. This quick biscuit-style shortcake recipe is great for an impromptu dessert, as the ingredients are usually on hand and it only takes about 30 minutes to prepare.
Ingredients
- 4 cups strawberries quartered
- ¼ cup granulated sugar
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 8 tablespoons butter, melted
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 pint heavy cream
- 2 tablespoons confectioners’ sugar
Instructions
For the strawberries:
Mix the strawberries with the sugar in a medium bowl, cover and refrigerate until needed.
For the shortcake:
Preheat oven to 425 degrees.
In a medium bowl, stir together all the shortcake ingredients until a soft dough forms. Gather ¾–1 cup of dough at a time and place it on a parchment-lined baking sheet, gently forming it together; it will be shaggy, not smooth.
Bake for about 10–12 minutes until golden brown and toothpick inserted in center comes out clean. Cool completely.
For the whipped cream:
Place mixing bowl and whisk in freezer while you prepare the shortcakes.
While shortcakes are baking, use a mixer with the whisk attachment and beat the cream on high until medium-stiff peaks form, adding the sugar after the first minute of beating.
Split the shortcakes with a bread knife and place bottom in a shallow bowl. Spoon strawberry juice onto bottom shortcake, layer with strawberries and whipped cream and top with remaining shortcake.
Makes 6 shortcakes
