Print

Perfect Heart-Shaped Strawberry Shortcake Recipe Easy Homemade Dessert for Mom’s Day

heart-shaped strawberry shortcake - featured image
Print Recipe

A simple yet special strawberry shortcake featuring flaky heart-shaped biscuits, juicy macerated strawberries, and light whipped cream. Perfect for Mother’s Day or any special occasion.

Ingredients

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

Instructions

  1. Prep the strawberries: In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit at room temperature for about 30 minutes to macerate, stirring once or twice.
  2. Make the biscuit dough: 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 using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in cold milk and vanilla extract just until dough comes together; do not overmix.
  3. Shape the biscuits: Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Use a 3-inch heart-shaped cookie cutter to cut out biscuits. Gather scraps, pat again, and cut more biscuits. Place on parchment-lined baking sheet with space between each.
  4. Bake the biscuits: Bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean. Remove and cool slightly on a wire rack.
  5. Whip the cream: While biscuits bake, pour cold heavy cream into a chilled bowl. Add powdered sugar and vanilla extract. Whisk by hand or with an electric mixer on medium-high speed until soft peaks form. Avoid overwhipping.
  6. Assemble the shortcakes: Slice each biscuit horizontally in half. Spoon strawberries and syrup onto bottom half, dollop with whipped cream, top with biscuit top half, add more strawberries and cream, and serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not overmix dough to avoid toughness. Macerate strawberries for at least 30 minutes to enhance sweetness. Chill bowl and beaters before whipping cream. Press cookie cutter straight down without twisting to ensure biscuits rise well. Biscuits can be baked ahead and reheated before assembling. For dairy-free, substitute milk with almond or oat milk and heavy cream with coconut cream. For gluten-free, use gluten-free flour blends.

Nutrition

Keywords: strawberry shortcake, heart-shaped biscuits, homemade dessert, Mother's Day dessert, easy shortcake recipe, flaky biscuits, whipped cream dessert

Find it online: https://flurpchef.com/perfect-heart-shaped-strawberry-shortcake-recipe-easy-homemade-dessert-for-moms-day/