Description
Fluffy biscuits topped with homemade strawberry compote and airy whipped cream make this shortcake a summer staple. Every bite delivers a burst of sweet fruit, buttery crumble, and silky cream.
Ingredients
- All‑Purpose Flour – 2 cups
- Baking Powder – 2 teaspoons
- Fine Sea Salt – 1/4 teaspoon
- Cold Unsalted Butter – 1/2 cup, cubed
- Cold Water – 2 tablespoons
- Fresh Ripe Strawberries – 1 cup for compote + extra for topping
- Granulated Sugar – 1 tablespoon (for compote)
- Powdered Sugar – 1/4 cup (for cream)
- Heavy Cream – 1 cup
- Vanilla Extract – 1 teaspoon
- Pinch of Salt (for compote)
Instructions
- Preheat oven to 400°F (200°C).
- Whisk flour, baking powder, and salt in a bowl.
- Cut cold butter into flour mixture until coarse crumbs form.
- Add cold water; fold until dough comes together.
- Roll dough to ½-inch thickness, cut into rounds.
- Bake biscuits 12–15 minutes until golden.
- Simmer sliced strawberries, sugar, salt, and lemon juice for 5 minutes to make compote.
- Whip heavy cream with powdered sugar and vanilla to soft peaks.
- Assemble by layering compote, fresh strawberries, and whipped cream on biscuits.
- Serve immediately or refrigerate briefly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American