Description
Fluffy honey butter biscuits layered with sweet macerated strawberries and freshly whipped vanilla cream, creating a bright and comforting dessert that feels like sunshine in every bite.
Ingredients
Scale
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 2 tablespoons honey
- ¾ cup whole milk
- 2 cups fresh strawberries, sliced
- 3 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in honey and whole milk until just combined, being careful not to overmix.
- Turn dough onto a lightly floured surface, gently pat into a 1 inch thick layer, and cut into rounds.
- Place biscuits on the prepared baking sheet and bake for 15 to 18 minutes until lightly golden.
- While biscuits bake, toss sliced strawberries with granulated sugar and let sit for 10 minutes to release juices.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Split slightly cooled biscuits in half, spoon strawberries and their juices over the bottom half, add whipped cream, then place the top half on.
- Dust with additional powdered sugar if desired and serve immediately.
Notes
- Keep butter cold to ensure flaky biscuits.
- Do not overwork the dough to maintain a tender texture.
- Assemble just before serving for the best texture.
- Biscuits can be baked one day ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 shortcake
- Calories: 410
- Sugar: 18g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg