Today I’ll be sharing a super simple and delicious dessert recipe. It takes a total of 45 minutes to make and can serve six people: Strawberry Shortcake!

This recipe has three parts to it: the biscuits, the strawberry syrup, and, of course, the whipped cream. What you’ll need:

Biscuits

• 2 ¼ cups all-purpose flour 
• 1 tablespoon baking powder
• 1/4 cup granulated sugar 
• 1/2 teaspoon salt
• 3 tablespoons cold unsalted butter
• 1 cup whole milk
• 1 large egg, lightly beaten

Strawberries and Syrup

• 2 pounds fresh strawberries, quartered 
• 1 ¼ cups granulated sugar

Whipped Cream

• 1 ½ cups cold heavy whipping cream
• 1 tablespoon granulated sugar or powdered sugar
• 1 teaspoon vanilla extract

Please note that this recipe calls for more tender biscuits, meaning they will have a texture more like a cake. By looking at the ingredients, it may seem like a lot to take on, but don’t worry, this recipe is straightforward; you got this!

Directions:

First, preheat your oven to 375 and line a baking sheet (big enough to make six biscuits) with parchment paper. Now, before we start making the shortcake, be sure to wash your hands and make sure you have a clean baking space. Next, whisk the flour, baking powder, sugar, and salt in a bowl, then cut the cold butter into small pieces and mix it in. You can use a pastry blender if you have one, but if you’re like me and don’t, you can use your hands or two knives to form crumbs. Next, mix in the milk and egg until the batter forms. Now you’ll divide the batter into six tall, even mounds (about 4 tablespoons each) on the parchment-lined pan and smooth the tops just a bit. Bake them for 15-17 minutes. Once they turn golden brown at the top and you can insert a toothpick in the middle, and it comes out clean, you know that they are ready to take out. Let the biscuits cool, and place a bowl in the freezer to chill while you make the strawberry syrup. 

Next, place a third of the strawberries and the sugar into a pan over medium heat, stirring just until the sugar dissolves. Take the chilled bowl from the freezer and pour the mixture in, add the rest of the strawberries, and once again let it chill. Next is the whipped cream; you’ll need an electric mixer or a whisk. If using an electric mixer set to medium, whisk the heavy cream, sugar, and vanilla extract until medium peaks form. 

Finally, you can start assembling the strawberry shortcakes! First, slice the biscuits horizontally in half and place the bottom on a plate. Next, drizzle the strawberry syrup on the bottom biscuit and place the homemade whipped cream and some fresh strawberries. Place the second biscuit on top and repeat. (You can of course put more or less of whatever you want on it; it is your very own strawberry shortcake!) 

Great job, you finished making a classic and delicious dessert. Now enjoy your strawberry shortcake and be sure to share with others (or eat them all, no one is judging).

Share this recipe with others so they can make a good strawberry shortcake as well. Have a great rest of the weekend, and be sure to check out our Instagram @chsanchornews.org