Imagine a dessert so irresistible that it could make even Cupid stop and take notice! This "Be Mine" Strawberry Shortcake isn't just a recipe—it's a love letter written in buttery biscuits, sweet macerated strawberries, and cloud-like whipped cream. Perfect for romantic dinners, Valentine's Day, or any moment you want to create a delectable memory, this classic American dessert promises to melt hearts faster than butter on a warm biscuit. Get ready to fall in love with every single bite!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups fresh strawberries, sliced
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: Wash and hull the fresh strawberries. Slice them into uniform pieces and place in a medium bowl. Sprinkle 1/4 cup of granulated sugar over the strawberries, gently mix, and let sit at room temperature for 30 minutes to macerate. This process will help release the strawberries' natural juices and enhance their sweetness.
- Prepare the shortcake biscuits: In a large mixing bowl, whisk together the all-purpose flour, remaining 1/4 cup sugar, baking powder, and salt until well combined.
- Cut the chilled butter into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Create a well in the center of the flour mixture. Pour in the heavy cream and vanilla extract. Gently mix with a fork until the dough just comes together. Be careful not to overmix, as this can make the biscuits tough.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Use a 3-inch round cutter to cut out biscuits. Avoid twisting the cutter, as this can seal the edges and prevent proper rising.
- Place the biscuits on a parchment-lined baking sheet, leaving about 2 inches of space between each. For a golden top, brush the biscuits lightly with additional heavy cream.
- Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the biscuits are golden brown and risen. Remove from the oven and let cool on a wire rack for 10 minutes.
- Prepare the whipped cream: In a chilled mixing bowl, whip the remaining heavy cream until soft peaks form. Add a tablespoon of sugar and vanilla extract, continuing to whip until medium-stiff peaks develop.
- Assemble the shortcakes: Carefully slice each biscuit in half horizontally. Spoon macerated strawberries over the bottom half, top with a generous dollop of whipped cream, and place the top half of the biscuit at an angle.
- Garnish with additional fresh strawberry slices and a light dusting of powdered sugar if desired. Serve immediately and enjoy the classic American dessert.
Tips
- • Use fresh, ripe strawberries for the most vibrant flavor • Keep your butter extremely cold for flakier biscuits • Don't overwork the dough—mix just until ingredients come together • Macerate strawberries for at least 30 minutes to enhance natural sweetness • Use a sharp biscuit cutter and avoid twisting to ensure proper rising • Chill your mixing bowl before whipping cream for better volume • Serve immediately after assembly to maintain the perfect texture • For extra elegance, dust with powdered sugar just before serving
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
