Once April hits two things happen to me. One is that I start sneezing like crazy because of the pollen and two is that I start craving strawberry shortcakes every single day. No joke, like every morning I wake up with this incessant craving and need to make strawberry shortcakes. And no I don’t mean the cake… I mean the biscuit version! In my honest opinion, it is so much better served with a biscuit because of the textural difference that the biscuit bring to the (dessert) plate. The biscuits are soft and tender on the inside and lightly crispy on the outside. Plus, strawberries are starting to be in season so they are super sweet, juicy, and on sale! Top the whole thing off with some fresh whipped cream and I’m in heaven. Check out the recipe below!

Strawberry Shortcake

Ingredients:

• 3 cups (360 grams) all-purpose flour, plus extra for hands, rolling pin, and work surface*
• 1/4 cup (50g) granulated sugar
• 2 Tablespoons baking powder
• Pinch of salt
• 1 1/2 sticks of butter (12 tablespoons, cubed)
• 1 cup of heavy whipping cream, plus more for brushing
• Coarse sugar, for sprinkling

Instructions:

1. Preheat your oven to 425 degrees Fahrenheit.
2. In a food processor add in the flour, sugar, baking powder, and salt. Pulse to combine.
3. Next add in the butter and pulse until it is combined. It should hold when you squeeze some of the dough in your palm.
4. Add in the heavy whipping cream and pulse until it forms a dough ball.
5. Dump the dough ball onto your work surface that has been lightly dusted with flour.
6. Roll out into a 1 inch thick disc and stamp out your biscuit using a 3 inch cookie cutter.
7. Place on a parchment lined baking tray. Brush with heavy cream and sprinkle on some sugar.
8. Bake for 15 – 18 minutes. Let cool before you top with strawberries and whipped cream

Whipped Cream

Of course, you can get a tub of cool whip or serve your shortcake with some ice cream but why not make your own whipped cream! Its so fun to make and theres so much satisfaction in watching your cream double in volume. You can also adjust the sweetness or omit the vanilla. Totally up to you!

Ingredients:

• 1/2 cup of whipped cream
• 2 tablespoons of sugar
• splash of vanilla

Instructions:

1. In a food processor or a bowl add in your heavy whipping cream, sugar, and vanilla.
2. Beat until stiff peaks form! Let this sit in the fridge until you are ready to use it.

Make This Fruity Dessert to Cheer You Up

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Ingredients:

Strawberry Shortcake

Ingredients:

• 3 cups (360 grams) all-purpose flour, plus extra for hands, rolling pin, and work surface*
• 1/4 cup (50g) granulated sugar
• 2 Tablespoons baking powder
• Pinch of salt
• 1 1/2 sticks of butter (12 tablespoons, cubed)
• 1 cup of heavy whipping cream, plus more for brushing
• Coarse sugar, for sprinkling

Whipped Cream

Ingredients:

• 1/2 cup of whipped cream
• 2 tablespoons of sugar
• splash of vanilla

Instructions:

Strawberry Shortcake

Instructions:

1. Preheat your oven to 425 degrees Fahrenheit.
2. In a food processor add in the flour, sugar, baking powder, and salt. Pulse to combine.
3. Next add in the butter and pulse until it is combined. It should hold when you squeeze some of the dough in your palm.
4. Add in the heavy whipping cream and pulse until it forms a dough ball.
5. Dump the dough ball onto your work surface that has been lightly dusted with flour.
6. Roll out into a 1 inch thick disc and stamp out your biscuit using a 3 inch cookie cutter.
7. Place on a parchment lined baking tray. Brush with heavy cream and sprinkle on some sugar.
8. Bake for 15 – 18 minutes. Let cool before you top with strawberries and whipped cream

Whipped Cream

Ingredients:

• 1/2 cup of whipped cream
• 2 tablespoons of sugar
• splash of vanilla

Instructions:

1. In a food processor or a bowl add in your heavy whipping cream, sugar, and vanilla.
2. Beat until stiff peaks form! Let this sit in the fridge until you are ready to use it.