Strawberry Shortcake
American summer classic, a tender buttermilk biscuit split and layered with macerated strawberries and softly whipped cream.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 300g hulled, quartered strawberries with 2 tbsp caster sugar and 0.5 tsp lemon juice; macerate 30 minutes, stirring occasionally until berries release glossy syrup. Whisk together 160g flour, 2 tbsp caster sugar, 2 tsp baking powder, and 0.5 tsp salt. Rub in 60g cold cubed butter with fingertips until mixture resembles coarse sand.
Bake
Preheat oven to 220°C. Stir buttermilk into flour mixture with a fork until shaggy dough forms. Pat dough into 3cm thick round on floured surface, cut two 8cm biscuits. Brush tops with 2 tbsp egg wash, sprinkle 2 tsp demerara sugar. Bake on lined tray 12 to 15 minutes until tall, golden, and flaky at edges.
Finish
Cool biscuits 10 minutes on a rack. While cooling, whip 160ml chilled double cream with 2 tsp icing sugar and 0.5 tsp vanilla extract to soft billowy peaks. Split each warm biscuit horizontally with serrated knife.
Plate
Spoon half the macerated strawberries onto each biscuit base, top with whipped cream, remaining strawberries and syrup, then biscuit top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.