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Nothing says summer like ripe, juicy strawberries perched atop a pillowy, buttery shortcake. This Sun-Kissed Strawberry Shortcake Delight combines a tender biscuit base with sweet, macerated berries and a cloud of whipped cream for a fresh, enchanting treat.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (plus extra for the berries)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup cold milk (plus extra for brushing tops)
- 1 pound fresh strawberries, hulled and sliced
- 1 cup heavy cream (for whipping)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C). In a large bowl, whisk the flour, sugar, baking powder, and salt. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs. Add the cold milk, stirring gently to form a soft dough.
On a lightly floured surface, pat the dough into a one-inch-thick round.
Use a biscuit cutter or the rim of a glass to cut out rounds, placing them on a parchment-lined baking sheet. Brush the tops with a bit of milk, then bake for about 15–18 minutes, or until golden brown.
While the shortcakes bake, stir a small spoonful of sugar into the sliced strawberries and let them rest. Meanwhile, whip the cream with the vanilla extract until soft peaks form. Once the shortcakes are cool enough to handle, split them in half and top each with a generous heap of strawberries and a dollop of whipped cream.
These shortcakes are a sun-kissed celebration of summer’s best: sweet berries, light biscuits, and airy cream. They’re ideal for family gatherings, potlucks, or a just-because dessert craving. Feel free to swap in other berries or use coconut milk whipped cream for a dairy-free option. Whether you’re indulging a sweet tooth or making a lighter treat, this recipe is sure to please everyone at the table.
