Hello, sweet friends! If you’re looking for the ultimate dessert to brighten your day, you’ve come to the right place. This strawberry shortcake recipe is a combination of soft, fluffy biscuits layered with sweet, juicy strawberries and clouds of whipped cream. It’s the epitome of summer on a plate, perfect for celebrations, cozy family dinners, or simply indulging yourself on a quiet Tuesday. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and fun. Let’s roll up our sleeves and dive into this delicious journey together!
Why You’ll Love This Strawberry Shortcake
So why should you make this delightful strawberry shortcake? First and foremost, it’s the perfect representation of summery bliss. The vibrant red strawberries are not just beautiful; they create a flavor explosion that balances sweet and slightly tart. Secondly, the biscuits are incredibly easy to make, and the entire process can be done in under an hour. That means you can whip it up amid a busy schedule!
This dessert is also versatile, feel free to customize it to suit your taste. Want a hint of lemon? A splash of balsamic vinegar to elevate the strawberries? The options are endless! Additionally, this strawberry shortcake doesn’t just look good; it feels good to make it. You get to enjoy the therapeutic process of baking, from measuring your ingredients to delighting in the final creation. Let’s just say, every layer of this shortcake tells a story of love and joy.
How to Make Strawberry Shortcake
Alright, let’s get down to the fun part! Here’s your easy guide to making the most delightful strawberry shortcake. I promise, this will be a special addition to your dessert repertoire!
Ingredients
- 1 and ½ pounds fresh strawberries (hulled and sliced)
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into small pieces)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
- Start by slicing the strawberries and placing them in a large bowl.
- Sprinkle ¼ cup of granulated sugar over the strawberries.
- Stir them gently and set aside for at least 30 minutes to allow the juices to develop and sweeten.
- Preheat your oven to 425°F.
- In a large mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture and use your fingers or a pastry cutter to blend until it looks crumbly.
- Pour in the milk and 1 teaspoon of vanilla extract. Stir just until combined, being careful not to overmix.
- Drop large spoonfuls of dough onto a parchment-lined baking sheet to make about six shortcakes.
- Bake for 12 to 15 minutes or until the tops are golden brown.
- Remove from the oven and let them cool for about 10 minutes.
- In a separate bowl, pour in the cold heavy whipping cream.
- Add powdered sugar and the remaining teaspoon of vanilla extract.
- Beat with a hand mixer until soft peaks form.
- Split each shortcake in half using a fork or your hands.
- Spoon strawberries and their juices onto the bottom half of each shortcake.
- Add a generous layer of whipped cream.
- Place the top half of the shortcake over the cream and add more strawberries and whipped cream on top if desired.
- Serve immediately and enjoy!
Best Ways to Serve Strawberry Shortcake
Serving strawberry shortcake can be as simple or fancy as you wish! For a casual afternoon treat, simply assemble the shortcakes on a pretty plate, sprinkle a few extra sliced strawberries around, and drizzle with a bit of the sweet strawberry juice.
If you’re presenting this dessert for a special occasion, consider layering the components in individual jars for a charming dessert in a jar. This method not only looks delightful but makes for easy serving without any mess. Garnish with fresh mint leaves for a pop of color and a refreshing hint.
Lastly, serve the shortcake with a scoop of vanilla ice cream for an indulgent twist that melts delightfully with every bite. Your guests will be raving about it, and who wouldn’t love that combination on a warm summer evening?
How to Store Leftover Strawberry Shortcake
If you find yourself with leftover strawberry shortcake, which is a rare occurrence, don’t fret! The key to keeping it fresh lies in how you store it. Ideally, you should keep the components separate until you are ready to serve. The biscuits can be stored in an airtight container at room temperature for up to two days.
As for the strawberries, store them in the refrigerator in a covered container but remember that they are best eaten within one day to retain their freshness. Whipped cream can also be refrigerated but may lose its fluffiness over time. If you’ve assembled the shortcakes, they are best enjoyed immediately but can be stored in the fridge for a few hours if need be.
Expert Tips for Perfect Strawberry Shortcake
- Use the freshest strawberries you can find. The sweetness and flavor are far superior when berries are in season.
- Keep your butter cold. This will help create those wonderfully flaky shortcake layers.
- Avoid overmixing the biscuit dough. Gently combine the ingredients to ensure your shortcakes rise beautifully.
- Experiment with different dairy options. For example, try using buttermilk instead of regular milk for a tangy flavor!
- Consider adding vanilla bean paste for an extra depth of vanilla flavor. Trust me, it’s like magic!
Delicious Variations of Strawberry Shortcake
While classic strawberry shortcake is beloved, it’s fun to experiment with variations. Consider incorporating other berries like blueberries, raspberries, or even a mix for a colorful twist. You can also add a splash of lemon juice or zest to the strawberries for a refreshing brightness.
If you want to get creative with the cream, try infusing it with flavors like mint, almond, or even a touch of coffee. The adjustments can transform a classic into something uniquely yours, allowing every bite to feel special.
FAQs
1. Can I make strawberry shortcake ahead of time?
Yes! You can prepare the biscuits in advance, store them at room temperature, and assemble the shortcakes shortly before serving for the best texture.
2. How do I prevent my strawberries from becoming mushy?
Be sure to sprinkle the sugar over the strawberries just before serving. Over-macerating them can cause them to become too soft.
3. Can I use frozen strawberries?
Fresh strawberries yield the best results, but if you must use frozen, make sure to thaw and drain them well before using them in the recipe.
Now that you have a complete guide on making strawberry shortcake, I can’t wait for you to try it out. Remember, each shortcake is a little piece of joy. Go ahead and make something amazing today!
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Irresistible Strawberry Shortcake
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful strawberry shortcake made with soft biscuits, sweet strawberries, and whipped cream, perfect for summer desserts.
Ingredients
- 1 and ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for the dough)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Slice the strawberries and place them in a large bowl. Sprinkle ¼ cup of granulated sugar over the strawberries and set aside for 30 minutes.
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces and blend until crumbly.
- Pour in the milk and 1 teaspoon of vanilla extract. Stir until just combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet to form about six shortcakes.
- Bake for 12 to 15 minutes until golden brown, then cool for 10 minutes.
- In another bowl, combine cold heavy whipping cream, powdered sugar, and remaining vanilla extract; beat until soft peaks form.
- Split each shortcake in half, place strawberries on the bottom half, add whipped cream, and then top with the other half. Serve immediately.
Notes
Use fresh strawberries for the best flavor. Keep biscuits and toppings separate until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg