Strawberry Shortcake Recipe
The secret to a great strawberry shortcake is in the biscuit. Too dry and crumbly, and it falls apart the moment you add the cream. Too dense, and it turns into a doorstop. The perfect shortcake biscuit should be golden and slightly crisp on the outside, tender and pillowy within — almost like a cake, but with the delicate flakiness of a biscuit. The other secret? Time. Give your strawberries at least 30 minutes to macerate in sugar. This draws out their natural juices, creating a light syrup that soaks into the biscuit and turns the whole dessert into something greater than the sum of its parts.
Source: recipeshomely
Ingredients
- all-purpose flour
- granulated sugar, plus extra for sprinkling
- tablespoon baking powder
- teaspoon baking soda
- teaspoon fine salt
- cold unsalted butter, cut into small cubes
- cold buttermilk
- egg, lightly beaten
- fresh strawberries, hulled and sliced
- tablespoons granulated sugar
- tablespoon fresh lemon juice
- cold heavy whipping cream
- tablespoons powdered sugar
- teaspoon pure vanilla extract