Strawberry Shortcake Layered Dessert (Print Version)
Light, buttery biscuits stacked with sweet strawberries and fresh whipped cream—an irresistible seasonal treat ready in just 35 minutes.
# What You’ll Need:
→ Strawberries
01 - 450g fresh strawberries, hulled and sliced
02 - 60g granulated sugar
→ Shortcake Biscuits
03 - 250g all-purpose flour
04 - 60g granulated sugar
05 - 1 tbsp baking powder
06 - 1/2 tsp salt
07 - 115g cold unsalted butter, cubed
08 - 160ml whole milk
09 - 1 tsp vanilla extract
→ Whipped Cream
10 - 240ml heavy whipping cream
11 - 2 tbsp powdered sugar
12 - 1/2 tsp vanilla extract
# How to Make It:
01 - In a bowl, toss sliced strawberries with sugar. Let sit for at least 20 minutes to macerate and release their juices.
02 - Preheat oven to 220°C. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in milk and vanilla just until the dough comes together. Turn dough onto a lightly floured surface and gently pat into a 2.5cm thick rectangle. Cut out 6 biscuits using a round cutter and place them on the prepared baking sheet. Bake for 12-15 minutes until golden brown. Let cool slightly.
03 - Beat heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
04 - Slice biscuits in half horizontally. Spoon strawberries and their juices over the bottom halves. Top with a generous dollop of whipped cream and the biscuit tops. Serve immediately.
# Additional Tips::
01 -
- Ready in just 35 minutes from start to finish
- Uses simple pantry ingredients with fresh strawberries
- Perfect balance of sweet berries, creamy topping, and buttery biscuits
- Customizable for different seasonal berries or dietary needs
02 -
- This dessert is best assembled right before serving to maintain the perfect texture
- The macerated strawberries can be prepared up to 3 hours ahead
- Cold ingredients are essential for achieving the flakiest biscuits
03 -
- For extra tender biscuits, freeze the butter for 15 minutes before cutting it into cubes
- When measuring flour, spoon it lightly into your measuring cup and level with a knife rather than scooping directly from the container
- For a professional finish, brush biscuit tops with cream before baking and sprinkle with coarse sugar for extra sparkle and crunch