Homemade Strawberry Shortcake

This home-baked strawberry baking-powder biscuit direction consists of a golden flaky biscuit heaped-up high with macerated strawberries and sweet topping. This charming very little treat is therefore straightforward to form, nonetheless elegant to serve, that makes it an ideal end to any meal.

With Mother’s Day springing up, the primary factor that involves my mind is classic strawberry baking-powder biscuit. It’s absolutely fitted to brunch or served together with your tea. It’s additionally female and pretty, rather like mummy.

WHY THIS RECIPE IS SO GREAT :

• It’s improbably simple to form. The biscuits area unit created in one bowl so you simply drop the batter by spoonfuls onto your baking sheet. there's no rolling or cutting the dough.
• The style is vivacious and recent. there's lemon peel supplemental to the biscuits that brightens up the flavour of the pastry. The recent strawberries area unit created sweeter and juicier by marinating them in sugar for half-hour. The sweet topping adds a cool and creamy bit to the general afters.
• It’s straightforward to assemble and exquisite to serve. you merely layer the biscuits with strawberries and topping. It solely takes seconds to assemble nonetheless it’s therefore attractive to gift and serve.

INGREDIENTS 

FOR THE BISCUITS :

• 2 cups (250g) all-purpose flour
• 3 tbsp (38g) granulated sugar
• 1 tbsp (15g) baking powder
• 1 tsp lemon zest
• 1/4 cup (57g) cold salted butter, cubed
• 1 cup (250ml) cold milk

FOR THE MACERATED STRAWBERRIES :

• 1 pint (454g) strawberries, sliced
• 2 tbsp (25g) granulated sugar

FOR THE SWEETENED WHIPPED CREAM :

• 1 cup (250ml) heavy cream
• 1/4 cup (50g) sugar
• 1/2 tsp (2.5 ml) vanilla extract

INSTRUCTIONS 

1. Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
3. Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.
4. While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
5. Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
6. Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry if desired.

Source https://www.littlesweetbaker.com/strawberry-shortcake-recipe/?fbclid=IwAR3-TlWBWCJG5XYJAwWXGNxtWq7PvmACWQuI0iHqAbrHJ7TElawTC7ayTQU