Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar (plus more for berries)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk or heavy cream
- 2 cups fresh strawberries, hulled and sliced
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt or whipped cream for topping
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the Strawberries: Place your sliced strawberries in a medium bowl. Sprinkle them with one tablespoon of sugar and a teaspoon of vanilla extract. Stir gently and let them sit at room temperature. This process, called macerating, draws out the natural juices to create a sweet syrup.
- Mix the Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Ensure there are no lumps so the biscuits rise evenly in the oven.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your clean fingertips to work the butter into the flour. Stop when the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. This creates the flaky layers.
- Add the Liquid: Pour the milk or cream into the bowl. Stir with a fork just until the dough comes together. Do not overmix, or the shortcakes will become tough instead of tender.
- Shape and Bake: Turn the dough onto a lightly floured surface and pat it down to about 1 inch thickness. Cut into 4 large rounds using a biscuit cutter or a glass. Place them on a parchment-lined baking sheet and bake for 12 to 15 minutes until the tops are golden brown.
- Assemble the Shortcakes: Split the warm shortcakes in half horizontally. Place the bottom half on a plate and spoon a generous amount of strawberries and syrup over it. Add a dollop of Greek yogurt or whipped cream, then place the top half of the biscuit on top. Finish with a little more cream and a mint leaf.
- Cook Time: 30 minutes
- Diet: Vegetarian