Easy Strawberry Shortcake

strawberry-shortcake
Photo by Jens Mortensen
Rating
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 661 calories
    • Fat 39 g
    • Sat Fat 24 g
    • Cholesterol 119 mg
    • Sodium 558 mg
    • Protein 9 g
    • Carbohydrate 71 g
    • Sugar 29 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 166 mg

Heat oven to 400° F. Whisk together the flour, baking powder, baking soda, salt, and ¼ cup of the sugar in a large bowl. Add the butter and lemon zest. Blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).

Drop 8 large mounds of the dough (about ½ cup each) 1 inch apart on a baking sheet. Brush with 2 tablespoons of the heavy cream and sprinkle with 2 tablespoons of the sugar. Bake, rotating the baking sheet halfway through, until golden, 18 to 20 minutes. Transfer to a wire rack to cool completely.

Meanwhile, in another large bowl, toss the strawberries with the vanilla, lemon juice, and the remaining ¼ cup of sugar. Let sit, tossing occasionally, for at least 30 minutes.

Ingredients

  1. Check 3 cups all-purpose flour, spooned and leveled
  2. Check 1 tablespoon baking powder
  3. Check 1 teaspoon baking soda
  4. Check 1/2 teaspoon table salt or fine sea salt
  5. Check 1/2 cup plus 2 tablespoons sugar
  6. Check 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  7. Check 1 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice
  8. Check 1 cup whole milk
  9. Check 2 tablespoons plus 1 1/2 cups heavy cream
  10. Check 2 quarts strawberries, hulled and quartered (about 6 cups)
  11. Check 2 teaspoons pure vanilla extract
  12. Check 1 pint strawberry ice cream

Directions

  1. Heat oven to 400° F. Whisk together the flour, baking powder, baking soda, salt, and ¼ cup of the sugar in a large bowl. Add the butter and lemon zest. Blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).
  2. Drop 8 large mounds of the dough (about ½ cup each) 1 inch apart on a baking sheet. Brush with 2 tablespoons of the heavy cream and sprinkle with 2 tablespoons of the sugar. Bake, rotating the baking sheet halfway through, until golden, 18 to 20 minutes. Transfer to a wire rack to cool completely.
  3. Meanwhile, in another large bowl, toss the strawberries with the vanilla, lemon juice, and the remaining ¼ cup of sugar. Let sit, tossing occasionally, for at least 30 minutes.
  4. Beat the remaining 1½ cups of heavy cream with an electric mixer until soft peaks form, 1 to 2 minutes. Split the biscuits. Top each bottom with strawberries and juices, ice cream, whipped cream, and a biscuit top.