Strawberry Shortcake

Strawberry shortcake is a timeless dessert that captures the essence of summer with its layers of sweet, juicy strawberries, fluffy whipped cream, and tender, buttery shortcake. It’s a delightful treat that’s as visually appealing as it is delicious, making it perfect for family gatherings, picnics, or simply indulging on a warm afternoon.

Why You’ll Love This Recipe

This strawberry shortcake recipe is beloved for its balance of textures and flavors. The shortcake is rich and slightly crumbly, acting as the perfect base for the freshness of ripe strawberries and the lightness of whipped cream. It’s easy to make, requires no fancy equipment, and delivers an elegant dessert that looks as good as it tastes. Whether you’re a baking novice or a seasoned pro, this recipe offers a reliable and satisfying result every time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Unsalted butter (cold, cubed)

• Heavy cream

• Vanilla extract

• Fresh strawberries (hulled and sliced)

• Powdered sugar (for sweetening the strawberries)

• Whipped cream (homemade or store-bought)

directions

1. Preheat your oven to 425°F (220°C).

2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

3. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

4. Stir in the heavy cream and vanilla extract until just combined—do not overmix.

5. Turn the dough out onto a lightly floured surface, knead gently, then pat it into a 1-inch thick round.

6. Use a round biscuit cutter to cut out shortcakes and place them on a parchment-lined baking sheet.

7. Bake for 12–15 minutes or until golden brown. Let cool completely.

8. Meanwhile, mix the sliced strawberries with powdered sugar and allow them to macerate for at least 30 minutes.

9. Slice the cooled shortcakes in half. Spoon the strawberries and their juices onto the bottom halves, top with whipped cream, and place the tops back on.

10. Serve immediately for the best texture.

Servings and timing

This recipe yields approximately 6 servings. Preparation time is about 20 minutes, and baking time is 15 minutes. Additional time for strawberry maceration is recommended (at least 30 minutes).

Variations

• Mini Shortcakes: Use a smaller cutter to create individual bite-sized portions.

• Strawberry-Basil Twist: Add finely chopped fresh basil to the strawberries for an herbal flavor contrast.

• Chocolate Version: Add mini chocolate chips to the shortcake dough or drizzle melted chocolate on top.

• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

• Vegan Alternative: Use plant-based butter, dairy-free whipped topping, and a vegan cream alternative.

storage/reheating

Shortcakes are best enjoyed fresh, but components can be stored separately. Keep the baked shortcakes in an airtight container at room temperature for up to 2 days. Strawberries and whipped cream should be stored in the refrigerator and used within 1–2 days. If needed, reheat shortcakes in a 300°F (150°C) oven for 5 minutes to refresh them before assembling.

FAQs

How do I prevent the shortcakes from being too dry?

Use cold butter and avoid overmixing the dough. Adding just enough cream to bring the dough together helps maintain moisture.

Can I make the shortcakes ahead of time?

Yes, you can bake the shortcakes a day in advance and store them in an airtight container at room temperature.

What’s the best type of strawberry to use?

Fresh, ripe, and fragrant strawberries work best. Local or in-season berries typically offer the best flavor.

Can I freeze the shortcakes?

Yes, bake and cool them completely before freezing in an airtight container. Thaw at room temperature and reheat slightly before serving.

What if I don’t have a biscuit cutter?

You can use a drinking glass or simply shape the dough into rounds with your hands.

Is it possible to use frozen strawberries?

Fresh strawberries are preferred, but frozen can be used if thawed and well-drained before macerating.

How long should the strawberries macerate?

At least 30 minutes is ideal to allow them to release their juices and develop flavor.

Can I use whipped topping instead of whipped cream?

Yes, store-bought whipped topping is a convenient substitute, though freshly whipped cream offers a better taste and texture.

What should I serve with strawberry shortcake?

It pairs well with a cup of coffee, iced tea, or even a scoop of vanilla ice cream.

Can I use this shortcake recipe for other fruits?

Absolutely. Try it with peaches, blueberries, or mixed berries for variation.

Conclusion

Strawberry shortcake is a classic dessert that never goes out of style. With its simple ingredients and impressive presentation, it’s the perfect way to celebrate summer’s sweetest fruit. Whether for a casual family meal or a festive gathering, this recipe promises a satisfying and nostalgic treat that everyone will love

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