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.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For extra flavor, add a splash of lemon zest to the strawberries or a sprinkle of cinnamon to the biscuits.
02 -
Biscuits can be made ahead and stored in an airtight container for 1-2 days.