Homemade Strawberry Shortcake
Make this summer treat for your friends and family and it will be an experience to remember!
Ingredients
- 2 cups flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 8 tbsp cold butter (1 stick), diced
- 2 eggs, lightly beaten
- ½ cup cold heavy cream
- 1 egg, beaten with 2 tbsp water, for egg wash
For the strawberries:
- 2 pints fresh strawberries, hulled and quartered
- ¼ cup sugar
- sweetened whip cream
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Sift the flour, sugar, baking powder, and salt into the bowl of an electric mixer with the paddle attachment. Add the cold butter and mix on low speed until butter is the size of peas. Combine the eggs and heavy cream in a small bowl, then with the mixer on low, add to the flour mixture. Mix until just combined (dough will be sticky).
- On a well-floured surface, dump the dough out and use a rolling pin to roll dough out to ¼-inch thick. Use a 2-inch round cookie or biscuit cutter to cut 12 biscuits. Place on sheet pan, brush tops of biscuits with egg wash and sprinkle lightly with sugar.
- Bake for 15-20 minutes, until tops are browned and center of biscuits are fulled baked. Let biscuits cool.
- Toss strawberry chunks with ¼ cup sugar in a bowl. Serve shortcake topped with strawberries and whipped cream.