Strawberry Shortcake Recipe

The moment you slice into those plump, red strawberries, their sweet aroma fills the air, mingling with the memory of sun-soaked summer days. As the fruit releases its juices, you can almost hear the gentle stir of sweet anticipation bubbling up. And just when you think it can’t get any better, you realize you’re about to transform those strawberries into an unforgettable dessert. Soft, buttery biscuits layered with juicy berries and whipped cream will soon come together for a delightful treat that feels just like a hug from the inside out.

What makes this recipe shine

This strawberry shortcake is special not just for its delicious taste but for its simplicity and versatility. The balance between the tartness of the strawberries and the sweetness of the whipped cream creates a harmonious flavor profile that sings on your palate. Plus, the lightness of the shortcake complements the textures of the strawberries and cream perfectly. As one enthusiastic reader put it,

“Every bite tastes like summer!”

How this dish comes together

Preparing to make this treat is straightforward and enjoyable. You’ll start by letting the strawberries macerate with a sprinkle of sugar, coaxing out their juices. While they develop their natural sweetness, you’ll whip up the tender shortcakes and fluffy cream. This process is all about keeping things light and airy, so take care when mixing to avoid any tough textures. You’ll know you’ve got the shortcake batter just right when it looks slightly lumpy but is cohesive enough to hold a shape on the baking sheet.

What you’ll need

Before diving into the cooking, let’s gather our essentials:

• 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 shortcakes)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter (cut into small pieces)
• ⅔ cup whole milk
• 1 teaspoon vanilla extract (for shortcakes)
• 1 cup heavy whipping cream (cold)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

For the best results, use ripe, juicy strawberries, as they are the star of the show. If you’re in a pinch, you can substitute with frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture.

How to cook it

1. Start by placing the sliced strawberries in a large mixing bowl. Sprinkle the ¼ cup of granulated sugar over them, stirring gently to coat. Set this aside for at least 30 minutes so the strawberries can sweeten and produce their juices.

2. Preheat your oven to 425°F, creating a warm home for your shortcakes.

3. In a separate large mixing bowl, whisk together the flour, ¼ cup of granulated sugar, baking powder, and salt.

4. Add the cold butter pieces to the flour mixture. Using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs — think sandy texture.

5. Pour in the milk and a teaspoon of vanilla extract. Stir just until combined; be cautious not to overmix, as this could lead to tougher shortcakes.

6. Drop large spoonfuls of the dough onto a parchment-lined baking sheet, forming six shortcakes.

7. Bake for 12 to 15 minutes until the tops are golden brown. You’ll know they’re done when your kitchen fills with a delightful buttery aroma.

8. Allow the shortcakes to cool for about 10 minutes after baking.

9. In another bowl, pour the cold heavy whipping cream, adding the powdered sugar and the remaining teaspoon of vanilla extract. Beat with a hand mixer until soft peaks form—light and fluffy is the goal.

10. Split each shortcake in half gently using a fork or your hands. Spoon the strawberries and their juices over the bottom half of each shortcake, followed by a generous layer of whipped cream. Finally, place the top half of the shortcake over the cream, and if you’re feeling extra, add more strawberries and a dollop of whipped cream on top.

11. Serve immediately and enjoy the delightful layers of flavor and texture!

Serving suggestions

To make this dessert truly memorable, consider garnishing each serving with a sprig of fresh mint or a dusting of additional powdered sugar. Serve it alongside a scoop of vanilla ice cream for an extra touch of indulgence. Not only does it elevate the presentation, but the creaminess of the ice cream pairs beautifully with the berry notes.

Keeping leftovers fresh

If you have any strawberry shortcake left (though that’s rare!), store the components separately for best texture. Keep the shortcakes in an airtight container at room temperature, while the strawberries and whipped cream can be refrigerated for up to two days. To reassemble, simply layer the components again before serving.

Helpful cooking tips

• Ensure the butter is cold for the flakiest shortcakes—this helps create those lovely buttery, airy layers.
• When mixing the whipped cream, aim for soft peaks; overbeating can turn it into butter, which we want to avoid.
• If you prefer a richer flavor, consider adding a splash of almond extract to your whipped cream. It complements the strawberries beautifully.

Ways to customize it

Feeling adventurous? Here are a few variations to try:

• Use different berries, like raspberries or blackberries, for a mixed berry shortcake.
• Substitute coconut cream for whipped cream for a dairy-free option that adds a tropical touch.
• Experiment with flavored extracts, such as almond or lemon, for a unique twist.

Frequently Asked Questions

How can I make this recipe ahead of time?
You can prepare the strawberry mixture and whipped cream a few hours ahead. Assemble the shortcakes just before serving to maintain freshness.

Can I use frozen strawberries?
Yes, just be sure to thaw and drain them before using to avoid excess moisture. They won’t be as firm, but they’ll still be delicious!

What can I substitute for all-purpose flour?
If you want a gluten-free version, consider using a 1:1 gluten-free baking flour blend. It works wonderfully in shortcakes!

Strawberry Shortcake

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A delightful strawberry shortcake made with soft, buttery biscuits layered with juicy strawberries and whipped cream.

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 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 shortcakes)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cut into small pieces
• ⅔ cup whole milk
• 1 teaspoon vanilla extract (for shortcakes)
• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

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Instructions

1. Place the sliced strawberries in a large mixing bowl and sprinkle with ¼ cup granulated sugar. Set aside for at least 30 minutes.
2. Preheat your oven to 425°F.
3. In a large mixing bowl, whisk together the flour, ¼ cup sugar, baking powder, and salt.
4. Add the cold butter pieces and blend until the mixture resembles coarse crumbs.
5. Pour in the milk and 1 teaspoon of vanilla; stir just until combined.
6. Drop spoonfuls of dough onto a parchment-lined baking sheet, forming six shortcakes.
7. Bake for 12 to 15 minutes until golden brown.
8. Let the shortcakes cool for about 10 minutes.
9. In another bowl, beat the heavy whipping cream with powdered sugar and the remaining vanilla until soft peaks form.
10. Split each shortcake in half, spoon strawberries and their juices over the bottoms, add whipped cream, and top with the other half.
11. Serve immediately and enjoy.

Notes

For best results, use ripe, juicy strawberries. If using frozen strawberries, thaw and drain them well.

• Author: alison
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 18g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg