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Fresh Strawberry Shortcake Recipe Easy Homemade Honey Whipped Cream Delight

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A classic fresh strawberry shortcake featuring tender homemade biscuits, juicy macerated strawberries, and a light, floral honey whipped cream. Perfect for a quick, sweet treat that feels special.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk or buttermilk
  • 1 large egg, lightly beaten
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons raw honey
  • 1/2 teaspoon pure vanilla extract (optional)

Instructions

  1. Prep the Strawberries (10 minutes): In a mixing bowl, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Stir gently and set aside at room temperature to macerate.
  2. Make the Shortcake Dough (15 minutes): Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold cubed butter and cut into flour mixture until coarse crumbs with pea-sized pieces form.
  3. Add Wet Ingredients: In a separate bowl, whisk milk and beaten egg. Pour into dry ingredients and stir gently until just combined; dough should be slightly sticky but not wet.
  4. Shape & Bake the Biscuits (15-20 minutes): Turn dough onto floured surface, pat into 1-inch thick rectangle. Cut rounds with biscuit cutter or glass, place on parchment-lined baking sheet. Bake 15-20 minutes until golden brown.
  5. Whip the Honey Cream (5 minutes): Chill mixing bowl and beaters. Whip cold heavy cream, honey, and vanilla on medium-high speed until soft peaks form. Do not overwhip.
  6. Assemble the Shortcakes: Split warm biscuits horizontally. Spoon macerated strawberries on bottom half, add honey whipped cream, top with biscuit halves, and add more cream and berries as desired.

Notes

Chill the mixing bowl and beaters before whipping cream for best results. Keep butter cold to ensure flaky biscuits. Do not overmix dough to avoid toughness. Macerate strawberries for at least 10 minutes to bring out juices. Biscuits are done when golden and springy to touch. Store whipped cream in airtight container up to 24 hours; re-whisk before serving. Leftover biscuits can be frozen before baking or stored separately from berries and cream.

Nutrition

Keywords: strawberry shortcake, honey whipped cream, fresh strawberries, homemade biscuits, summer dessert, easy dessert, quick dessert

Find it online: https://piperplate.com/fresh-strawberry-shortcake-recipe-easy-homemade-honey-whipped-cream-delight/