Strawberry Shortcake

Perfect for strawberry season, brunch, or an easy summer dessert, this recipe delivers bakery-quality results with simple ingredients.

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INGREDIENTS

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Slice the strawberries, gently crush some, toss with sugar, and refrigerate so they can release their juices.

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Combine the flour, sugar, baking powder, and salt.

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Add the cold butter and mix on low speed until the butter pieces are about the size of peas.

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Whisk together the eggs and heavy cream, then slowly mix into the dry ingredients just until combined.

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Transfer the dough to a generously floured surface and roll it to about ½ to ⅝-inch thick.

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Press the cutter straight down without twisting, then lift it straight back up.

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Place the biscuits on the baking sheet, brush with egg wash, and sprinkle with sparkling sugar.

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Bake for 15 to 20 minutes, or until the tops are deeply golden brown.

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Beat the heavy cream, sugar, and vanilla on medium-high speed until medium-soft peaks form.

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Split each biscuit, fill with whipped cream and strawberries, then top with more of both.

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Serve and enjoy!

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When cutting the biscuits don’t twist the biscuit cutter. Twisting the cutter seals the edges of the dough, preventing the biscuits from rising into tall, flaky layers.

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LET'S START COOKING!

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Strawberry Shortcake

Perfect for strawberry season, brunch, or an easy summer dessert, this recipe delivers bakery-quality results with simple ingredients.

INGREDIENTS

INGREDIENTS

Unsalted Butter

Flour

Strawberries

Eggs

Heavy Cream

Baking Powder

Sugar

Slice the strawberries, gently crush some, toss with sugar, and refrigerate so they can release their juices.

Combine the flour, sugar, baking powder, and salt.

Add the cold butter and mix on low speed until the butter pieces are about the size of peas.

Whisk together the eggs and heavy cream, then slowly mix into the dry ingredients just until combined.

Transfer the dough to a generously floured surface and roll it to about ½ to ⅝-inch thick.

Press the cutter straight down without twisting, then lift it straight back up.

Place the biscuits on the baking sheet, brush with egg wash, and sprinkle with sparkling sugar.

Bake for 15 to 20 minutes, or until the tops are deeply golden brown.

Beat the heavy cream, sugar, and vanilla on medium-high speed until medium-soft peaks form.

Split each biscuit, fill with whipped cream and strawberries, then top with more of both.

Serve and enjoy!

Serve and enjoy!

When cutting the biscuits don’t twist the biscuit cutter. Twisting the cutter seals the edges of the dough, preventing the biscuits from rising into tall, flaky layers.

“

Tips from the chef

Tips from the chef

LET'S START COOKING!