STRAWBERRY SHORTCAKE (BISCUIT DOUGH)
This classic strawberry shortcake recipe features a tender, buttery biscuit base that perfectly complements the sweet and juicy strawberries. The combination of flaky biscuits, fresh berries, and a dollop of cream creates a comforting and satisfying dessert. This recipe is perfect for summer gatherings or a simple treat any time of year.
Ingredients
- 2 cups All-purpose flour
- 4 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1/4 cup Butter
- 3/4 cup Milk
- 1 to 1 1/2 boxes Strawberries (Quantity estimated (not specified in original recipe))
- to taste Granulated sugar (Quantity estimated (not specified in original recipe))
- to taste Heavy cream (or whipped cream) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- 2Cut in the butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
- 3Gradually add the milk, mixing until just combined. Do not overmix.
- 4Turn the dough out onto a lightly floured surface. Pat or roll it out to about 1/2 inch thickness. Cut out biscuits using a biscuit cutter or knife. Place biscuits on a baking sheet and bake in a preheated oven at 400°F (200°C) for 12 minutes, or until golden brown.
- 5While the biscuits are baking, hull and slice the strawberries. Sweeten to taste with sugar and crush slightly.
- 6Split the warm biscuits and spread with butter. Place a generous amount of strawberries between the biscuit halves and on top. Serve with whipped cream or heavy cream.