Strawberry Shortcake is like a sweet hug on a plate, where fluffy biscuits meet juicy strawberries and whipped cream in a delightful embrace. The moment you take a bite, your taste buds will dance with joy, celebrating the perfect balance of sweetness and creaminess. For more inspiration, check out this cake recipes collection recipe.
Every summer, my family would gather for our annual strawberry-picking adventure. We’d return home with buckets brimming with the juiciest berries, ready to create our favorite Strawberry Shortcake. It’s not just dessert; it’s nostalgia served with a dollop of whipped cream and a sprinkle of laughter.
Why You'll Love This Recipe
- This delightful Strawberry Shortcake recipe is incredibly easy to prepare, making it perfect even for beginner bakers
- The burst of fresh strawberry flavor combined with creamy whipped topping creates a heavenly experience
- Its vibrant colors make it an eye-catching centerpiece for any gathering
- Versatile enough to enjoy at picnics or fancy dinner parties, this dessert fits every occasion
Ingredients for Strawberry Shortcake
Here’s what you’ll need to make this delicious dish:
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Fresh Strawberries: Choose ripe, juicy strawberries for the best flavor; they should be red all over and firm to the touch.
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Sugar: A little sugar helps macerate the strawberries, drawing out their juices while enhancing their sweetness.
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All-Purpose Flour: Essential for creating tender shortcakes that are light and fluffy; sifted flour works best.
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Baking Powder: This leavening agent gives the shortcakes their lift, ensuring they rise beautifully in the oven.
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Salt: Just a pinch balances the sweetness and enhances all the flavors in your dessert.
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Unsalted Butter: Cold butter cut into cubes adds richness and flaky texture to the shortcakes; don’t forget to keep it cold!
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Milk: Whole milk is recommended for moisture and richness in your shortcakes; feel free to substitute with almond or oat milk if preferred.
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Heavy Cream: Whipped to perfection, this will be your star player when it comes to topping off your dessert!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Strawberry Shortcake
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare the Strawberries
Start by washing and hulling about two pounds of fresh strawberries. Slice them up and place them in a bowl. Sprinkle about half a cup of sugar over them and toss gently. Let them sit for about an hour; this allows them to release their sweet juices.
Step 2: Make the Shortcake Batter
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine two cups of all-purpose flour, one tablespoon of baking powder, and a pinch of salt. Add in six tablespoons of cold unsalted butter—cut into small cubes—and mix until it resembles coarse crumbs.
Step 3: Combine Wet Ingredients
Pour in three-quarters of a cup of milk into your flour mixture. Stir gently until just combined; don’t overmix! The dough should be slightly sticky but manageable.
Step 4: Shape and Bake
Turn the dough out onto a floured surface. Pat it down gently until it’s about an inch thick. Cut out rounds using a biscuit cutter or glass. Place them on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until golden brown.
Step 5: Whip Up Some Cream
While your shortcakes are baking, pour one cup of heavy cream into a mixing bowl along with two tablespoons of powdered sugar (and maybe vanilla extract if you’re feeling fancy). Beat until soft peaks form—a handheld mixer makes this job way easier!
Step 6: Assemble Your Masterpiece
Once everything has cooled down slightly, split your warm shortcakes in half horizontally. Spoon some macerated strawberries onto each bottom half followed by a generous dollop of whipped cream before capping them off with the top half. Feel free to add more berries on top because why not?
Serve immediately—maybe even share if you’re feeling generous—but let’s be honest; who could resist diving right into this delicious creation?
You Must Know
- This classic strawberry shortcake recipe not only delights the taste buds but also brings a splash of summer to your table
- It’s easy to make and can be customized based on your favorite fruits
- Serve it at gatherings for an instant hit!
Perfecting the Cooking Process
First, prepare your biscuits by mixing the dry ingredients and cutting in butter. While they bake, slice fresh strawberries and toss them with sugar to draw out their juices. Assemble by layering biscuits, strawberries, and whipped cream for a delightful treat.
Add Your Touch
Feel free to swap out strawberries for blueberries or peaches if you’re feeling adventurous. For an extra kick, add a splash of vanilla extract or lemon zest to the whipped cream, making your strawberry shortcake uniquely yours!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to two days. To refresh, reheat biscuit layers slightly in the oven while keeping the strawberries and cream chilled separately for optimal texture.
Chef's Helpful Tips
- Use ripe strawberries for maximum sweetness; under ripe ones will lead to disappointment
- Allow biscuits to cool completely before assembling, as heat can melt your whipped cream!
- Always whip heavy cream until stiff peaks form for that perfect fluffy topping
Making this strawberry shortcake always reminds me of summers spent at Grandma’s house. She’d whip it up in no time, and we’d devour it faster than you could say “delicious.”
FAQs:
What is Strawberry Shortcake made of?
Strawberry Shortcake is a delightful dessert that typically consists of layers of tender, biscuit-like cake, fresh strawberries, and whipped cream. The cake serves as the base and is often sweetened lightly to complement the natural tartness of the strawberries. Freshly sliced strawberries are layered on top, and a generous dollop of whipped cream crowns the dessert. This classic recipe can be customized by using different types of cakes or adding flavors, but the traditional version remains a favorite for its simplicity and freshness.
How do I store leftover Strawberry Shortcake?
To store leftover Strawberry Shortcake, it’s best to keep the components separate until you’re ready to enjoy them again. Store any leftover cake in an airtight container at room temperature for up to two days. The strawberries can be refrigerated in a bowl covered with plastic wrap, while whipped cream should also be kept in the fridge in a sealed container. When you’re ready to serve, reassemble your Strawberry Shortcake by layering the ingredients again for the freshest taste.
Can I make Strawberry Shortcake ahead of time?
Yes, you can prepare parts of Strawberry Shortcake ahead of time! You can bake the shortcake and store it in an airtight container at room temperature for up to two days. Additionally, you can slice and macerate strawberries with sugar several hours before serving to enhance their flavor. Just remember to whip your cream shortly before serving so it remains fluffy. Assembling everything just before you plan to serve will ensure a delightful and fresh experience.
What variations can I try with Strawberry Shortcake?
Strawberry Shortcake offers numerous delicious variations. You might use sponge cake or angel food cake instead of traditional shortcake for a lighter option. Other berries like blueberries or raspberries can be mixed in with the strawberries for added flavor. For an adult twist, consider adding a splash of liqueur such as amaretto to your whipped cream. Experimenting with flavored creams or even gluten-free cakes can lead to delightful new versions of this classic dessert. For more inspiration, check out this delicious dessert recipes recipe.
Conclusion for Strawberry Shortcake:
In conclusion, Strawberry Shortcake remains a beloved dessert that combines delicious layers of cake, fresh strawberries, and whipped cream into one delightful treat. By understanding its basic components—soft cake, ripe berries, and airy cream—you can master this classic recipe easily at home. Whether you choose to personalize it with various fruits or keep it traditional, Strawberry Shortcake is sure to impress family and friends alike. Enjoy this timeless dessert during strawberry season or anytime you crave something sweet!
Strawberry Shortcake
- Total Time: 50 minutes
- Yield: Serves 8
Description
Strawberry Shortcake is the quintessential summer dessert, featuring layers of fluffy biscuits, fresh strawberries, and whipped cream. This easy-to-make recipe captures the essence of sunny days and family gatherings, offering a delightful balance of sweetness and texture. Perfect for picnics or dinner parties, each bite promises a taste of nostalgia that will leave everyone asking for seconds. Embrace the season with this classic treat that impresses effortlessly!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (cold, cubed)
- 3/4 cup whole milk
- 2 pounds fresh strawberries (sliced)
- 1/2 cup sugar (for macerating strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar (for whipped cream)
Instructions
- Prepare the Strawberries: Wash and hull the strawberries. Slice them and toss with 1/2 cup of sugar in a bowl. Let sit for one hour to release juices.
- Make the Shortcake Batter: Preheat oven to 425°F (220°C). In a large bowl, combine flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk until just combined.
- Shape and Bake: Turn dough onto a floured surface; pat to about an inch thick. Cut out rounds and place on a parchment-lined baking sheet. Bake for 15-20 minutes until golden brown.
- Whip the Cream: In a mixing bowl, beat heavy cream with powdered sugar until soft peaks form.
- Assemble: Slice shortcakes in half, layer with macerated strawberries, and top with whipped cream. Cap with the top half of the shortcake.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (160g)
- Calories: 335
- Sugar: 28g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
