Strawberry Shortcake
A classic dessert featuring sweet, juicy strawberries and whipped cream served over buttery buttermilk biscuits. The perfect balance of fresh fruit, cream, and tender biscuits makes this a delightful summer treat.
Ingredients
- •2½ lb strawberries
- •½ cup granulated sugar
- •1 cup chilled heavy cream
- •¼ cup sour cream
- •2 tablespoons confectioners sugar
- •½ teaspoon vanilla
- •6 whole buttermilk biscuits
- •1 piece potato masher
Cooking Instructions
- 1.
Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
60 min
- 2.
Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it holds a soft shape (not stiff).
5 min
- 3.
Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.
5 min
