Strawberry Shortcake

why make this recipe

Strawberry shortcake is a classic dessert that is loved by many. It combines sweet, fluffy shortcakes with fresh strawberries and whipped cream, creating a delightful treat. This recipe is simple to make and perfect for any occasion, from family gatherings to summer picnics. Plus, it’s a great way to enjoy fresh strawberries when they’re in season!

how to make Strawberry Shortcake

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup heavy cream
• 4 cups fresh strawberries, sliced
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the flour, granulated sugar, baking powder, and salt.
3. Add the cold butter and mix until the mixture resembles coarse crumbs.
4. Stir in the heavy cream until just combined.
5. Turn the dough onto a floured surface and knead gently.
6. Roll out to about 1 inch thick and cut into rounds.
7. Place on a baking sheet and bake for 12-15 minutes or until golden brown.
8. While the shortcakes are baking, mix the sliced strawberries with powdered sugar and vanilla extract to macerate.
9. Once the shortcakes are cool, slice them in half, add strawberries and whipped cream in between, and serve.

how to serve Strawberry Shortcake

Serve the strawberry shortcake after it has been assembled. You can place the shortcake on a plate with fresh strawberries and whipped cream on top. This dessert is best enjoyed right after it’s made, while the shortcakes are still soft and the strawberries are juicy.

how to store Strawberry Shortcake

If you have leftover strawberry shortcake, store the components separately. Keep the shortcakes in an airtight container at room temperature for up to two days. For the strawberries, store them in the refrigerator for up to three days. Whipped cream can be kept in the fridge for up to two days, but it’s best to whip it fresh each time if possible.

tips to make Strawberry Shortcake

• Make sure your butter is very cold before mixing it in with the flour. This helps create a flaky shortcake.
• Don’t overmix the dough; mix just until combined for a tender texture.
• Let the strawberries macerate for at least 30 minutes for the best flavor.
• Use fresh, ripe strawberries for the best taste and texture.

variation

You can customize your strawberry shortcake by using different fruits like peaches or blueberries. You can also add a splash of lemon juice to the strawberries for an extra zing or try flavored whipped cream like vanilla or almond.

FAQs

1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just thaw them first and drain any excess liquid before mixing with sugar.

2. How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that is designed for baking.

3. Can I make the shortcakes ahead of time?
Yes, you can make the shortcakes a day ahead. Just store them in an airtight container until you are ready to serve.

Print