why make this recipe
Strawberry Shortcake is a delightful dessert that captures the essence of summer. It combines fresh strawberries, fluffy whipped cream, and buttery shortcakes for a sweet treat that everyone loves. This recipe is easy to follow, making it perfect for both beginners and experienced bakers. Enjoying a slice of this classic dessert can bring back sweet memories and create new ones with friends and family.
how to make Strawberry Shortcake
Ingredients:
- 2 cups strawberries, sliced
- 1/4 cup sugar
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Directions:
- In a bowl, combine the sliced strawberries and sugar. Let them sit for 30 minutes to release their juices.
- Preheat the oven to 425°F (220°C).
- In another bowl, mix the flour, baking powder, and salt. Cut in the butter until the mixture looks like coarse crumbs. Stir in the milk until just combined.
- Drop the dough onto a floured surface and pat it into a 1-inch thick round. Cut into 8 circles and place them on a baking sheet.
- Bake for 12-15 minutes until golden brown.
- While the cakes are baking, whip the cream with the powdered sugar and vanilla until soft peaks form.
- Once the shortcakes are cooled, slice them in half.
- Layer strawberries and whipped cream in between the halves and on top. Serve immediately.
how to serve Strawberry Shortcake
Strawberry Shortcake is best served fresh. You can serve it on individual plates, topped with extra strawberries and whipped cream. It’s a great dessert for gatherings, picnics, or family dinners. Consider pairing it with a scoop of vanilla ice cream for an extra special treat!
how to store Strawberry Shortcake
To store leftover Strawberry Shortcake, keep the whipped cream and strawberries separate from the shortcakes. Place the shortcakes in an airtight container at room temperature for up to two days. Store the whipped cream in the refrigerator for up to 24 hours. Combine them right before serving for the best taste.
tips to make Strawberry Shortcake
- Use fresh, ripe strawberries for the sweetest flavor.
- To make the shortcakes extra flaky, ensure that the butter is very cold.
- Don’t overmix the dough; stir just until combined for fluffy cakes.
- You can use a biscuit cutter or a glass to cut the circles for even shapes.
variation
You can try different fruits like blueberries or peaches for a twist on the traditional Strawberry Shortcake. Additionally, consider adding a layer of lemon curd for a zesty flavor boost.
FAQs
Q1: Can I make Strawberry Shortcake ahead of time?
A1: The shortcakes can be made a day ahead, but it’s best to assemble them just before serving to keep everything fresh.
Q2: Can I use frozen strawberries?
A2: Yes, frozen strawberries can be used. Just make sure to thaw and drain them well to avoid excess moisture.
Q3: Is there a dairy-free version of this recipe?
A3: Yes! You can substitute the heavy cream with coconut cream and use dairy-free milk for the shortcakes to make it dairy-free.
Strawberry Shortcake
A delightful dessert featuring fresh strawberries, fluffy whipped cream, and buttery shortcakes, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups strawberries, sliced
- 1/4 cup sugar
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
Instructions
- Combine the sliced strawberries and sugar. Let them sit for 30 minutes to release their juices.
- Preheat the oven to 425°F (220°C).
- Mix the flour, baking powder, and salt in another bowl. Cut in the butter until the mixture looks like coarse crumbs. Stir in the milk until just combined.
- Drop the dough onto a floured surface and pat it into a 1-inch thick round. Cut into 8 circles and place them on a baking sheet.
- Bake for 12-15 minutes until golden brown.
- Whip the cream with the powdered sugar and vanilla until soft peaks form while the cakes are baking.
- Slice the cooled shortcakes in half.
- Layer strawberries and whipped cream in between the halves and on top. Serve immediately.
Notes
Serve fresh for the best flavor. Consider pairing with vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg