Strawberry Shortcake

Strawberry shortcake is a timeless dessert that perfectly balances sweet, tender shortcake biscuits with fresh, juicy strawberries and fluffy whipped cream. This classic treat is a beloved choice for spring and summer gatherings, offering a simple yet elegant presentation and an unforgettable taste.

Why You’ll Love This Recipe

This strawberry shortcake recipe captures the essence of homemade goodness with its buttery, crumbly shortcakes, lightly sweetened strawberries, and billowy whipped cream. The combination is refreshingly light yet indulgent, making it suitable for a wide range of occasions, from casual family dinners to festive celebrations. It’s easy to prepare, uses simple ingredients, and is sure to impress your guests with both flavor and appearance.

Ingredients

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

• Fresh strawberries

• Granulated sugar

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (cold and cubed)

• Heavy cream

• Vanilla extract

• Powdered sugar (for whipped cream)

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Prepare the strawberries: Wash, hull, and slice the strawberries. Toss them with granulated sugar and let sit for at least 30 minutes to macerate and release their juices.

3. Make the shortcake dough: In a mixing bowl, combine flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Add heavy cream and vanilla extract to the dry mixture, stirring just until the dough comes together. Avoid overmixing.

5. Turn the dough out onto a lightly floured surface, pat it into a rectangle about 1-inch thick, and cut into rounds using a biscuit cutter.

6. Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

7. Prepare whipped cream: Whip the heavy cream with powdered sugar and a touch of vanilla extract until soft peaks form.

8. Assemble: Split each shortcake in half horizontally. Spoon strawberries and juice over the bottom half, top with whipped cream, then place the top half of the biscuit over the cream.

Servings and timing

This recipe makes approximately 6 servings. Preparation time is about 20 minutes, with an additional 15 minutes of baking time and 30 minutes for strawberry maceration. Total time: roughly 1 hour.

Variations

• Lemon zest can be added to the shortcake dough for a citrusy note.

• Almond extract may replace vanilla in the whipped cream for a different flavor profile.

• Gluten-free flour can be used as a substitute for a gluten-free version.

• Buttermilk can replace cream in the biscuit for a tangier, fluffier texture.

• Alternative fruits like blueberries or peaches can be used in place of strawberries for seasonal twists.

storage/reheating

Strawberry shortcake is best served fresh. However, individual components can be stored separately:

• Shortcakes: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

• Strawberries: Store in the refrigerator for up to 2 days.

• Whipped cream: Store in the refrigerator for up to 1 day. Rewhip if needed before serving.

To reheat shortcakes, warm them in a 300°F (150°C) oven for about 5-7 minutes until slightly crisp.

FAQs

How do I keep the shortcakes from becoming soggy?

Assemble the shortcakes just before serving to maintain their texture. Keeping components separate until serving prevents sogginess.

Can I use frozen strawberries?

Yes, but they should be thawed and drained first. Frozen strawberries may release more liquid, which can affect consistency.

What type of cream is best for whipped topping?

Heavy cream or heavy whipping cream is ideal due to its high fat content, which provides a stable and fluffy whipped cream.

Can I make the shortcakes ahead of time?

Yes. Bake the shortcakes a day in advance and store in an airtight container. Warm them before serving for best texture.

Can I use a food processor to make the dough?

Yes, a food processor can be used to cut in the butter efficiently. Be careful not to over-process the dough.

Is there a low-sugar version?

You can reduce the sugar in both the strawberries and whipped cream or use a sugar substitute according to preference.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream offers a fresher, richer flavor that complements the shortcake better.

Are these shortcakes the same as sponge cake?

No. Traditional shortcakes are more like biscuits, not spongy or cake-like. They are denser and more crumbly.

Can I use milk instead of cream?

You can use milk, but the texture of the shortcakes may be less rich and tender. Cream is recommended for best results.

What can I serve with strawberry shortcake?

It pairs well with a scoop of vanilla ice cream or a drizzle of strawberry syrup for extra indulgence.

Conclusion

Strawberry shortcake is a delightful dessert that celebrates the fresh flavors of summer. With its simple preparation, customizable options, and classic appeal, it’s a go-to recipe for any occasion. Whether you’re serving it at a picnic, holiday, or casual weeknight dinner, this homemade version delivers timeless satisfaction

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