Cooking Lucid
Strawberry Shortcake
Fluffy biscuits split and layered with macerated strawberries and whipped cream. A summer classic — light, fruity, and far easier than it looks.
Prep 25 min
Cook 15 min
Total 40 min
Serves 8
Ingredients
Step 1 — Strawberries
- 4 cups fresh strawberries (hulled and sliced)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Step 2 — Shortcake biscuits
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 6 tbsp cold unsalted butter (cubed)
- ⅔ cup heavy cream
- 1 tsp vanilla extract
Step 3 — Whipped cream
- 1½ cups heavy cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- 1
Macerate the strawberries
Toss strawberries with sugar and lemon juice. Let sit at least 20 minutes until juicy.
- 2
Bake the biscuits
Preheat oven to 425°F. Whisk flour, sugar, baking powder, and salt. Cut in butter until coarse crumbs form. Stir in cream and vanilla until a shaggy dough forms. Pat into a ¾-inch-thick round, cut into 8 biscuits. Bake 12–15 minutes until golden. Cool slightly.
- 3
Assemble
Whip cream with powdered sugar and vanilla to soft peaks. Split biscuits, spoon strawberries and juice over the bottom half, add whipped cream, and cap with the top. Serve immediately.
Nutrition per serving: 340 cal · 4g protein · 38g carbs · 20g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
