Classic Drop Biscuit Strawberry Shortcake
A delightful Southern dessert featuring fluffy drop biscuits topped with sweet strawberries and whipped cream, perfect for summer gatherings.
Ingredients
For the Drop Biscuits
- 2 cups all-purpose flour For the biscuit base.
- 2 teaspoons baking powder For leavening.
- 1/2 teaspoon salt To enhance flavor.
- 1/2 cup unsalted butter, cold and cubed Ensure it's cold for fluffy biscuits.
- 3/4 cup milk Cold milk is preferred.
For the Strawberry Filling
- 4 cups strawberries, hulled and sliced Fresh strawberries for topping.
- 1/4 cup granulated sugar To sweeten strawberries.
- 1 teaspoon vanilla extract To enhance flavor.
For the Whipped Cream
- 1 cup heavy cream For rich whipped topping.
- 2 tablespoons powdered sugar To sweeten the cream.
- 1 teaspoon vanilla extract For flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, mix the sliced strawberries, granulated sugar, and vanilla extract. Let sit for about 10-15 minutes.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter, and mix until the mixture resembles coarse crumbs.
- Gradually pour in the cold milk, stirring until just combined—avoid overmixing!
Baking
- Drop the biscuit batter onto a baking sheet lined with parchment paper, forming rough mounds.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
Whipping Cream
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
- Once the biscuits are baked and cooled slightly, slice them in half.
- Layer with the sweetened strawberries and a generous dollop of whipped cream before placing the biscuit tops back on.
Notes
Use cold ingredients for fluffy biscuits and don't overwork the dough. Feel free to experiment with toppings.