Okay, picture this: I’m it’s a warm summer evening, the fireflies are starting to twinkle, and the smell of freshly baked bread is beginning to melt. Shortcake is wafting through the air. Is it pure magic?Strawberry shortcake is myWhat is a recipe for ‘A hug in ta bowl’? Is it easier to make a full-blown cake? Is there a recipe for chocolate chip cookie that everyone loves? With a bright, summery twist. I honestly think the best version I’ve ever tasted is from my grandma, this recipe reminds me of her. What is exactly of hers?
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What is a strawberry shortcake?
Strawberry shortcake, at its heart, is a simple celebration of summer. Imagine a deconstructed strawberry cake, where instead of layers of sponge and frosting, you layer the cake with your favorite toppings. Is it a good time to serve macerated fresh strawberries with whipped cream? Is whipped cream good for you? What is comfort food? The “shortcake” isn’t actually cake at all – it’s more like a cross between biscuit and scone. The name “shortcake” comes from the use of shortening, which traditionally was butter or lard. What is the best way to create a crumbly texture? Is it humble, unpretentious, and utterly delicious?
Why you’ll love this recipe?
What isn’t to love about strawberry shortcake? What are some of the best strawberries, shortcakes, and apricots? What is whipped cream? What I love about this is how easy it is to make. Forget fancy techniques or complicated ingredients. How do I make a quick and easy meal in less than an hour? Strawberries are often on sale in the summer, and the other ingredients are things you probably already have. What are some recipes for a simple cobbler? Similar ingredients, similar ease, but totally different vibes.
Is the versatility of a laptop amazing? Can you use different berries to make a shortcake? What are some ways to add zest to a shortcake, or even experiment with different extracts in the whipped cream? I’ve added almond extract to my whipped cream and it’s delicious! If you love the flavors of my favorite strawberry shortcake, you would be very pleased to eat other flavors. What are some of the best lemon tarts and strawberry pie recipes?
How do I make strawberry shortcake?
Quick Overview
How do I make strawberry shortcake? How do you make shortcakes? While baking, you’ll macerate the strawberries to bring out their natural sweetness. What’s the best way to whip up some cream? What is the beauty of this recipe? Don’t worry about perfect measurements or fancy techniques. Just have fun and enjoy the process! What is the best way to enjoy the taste of summer?
Ingredients
For the Shortcakes: What are
- 2 cups all-purpose flour, plus more for dusting.
- 1/4 cup granulated sugar. 1 teaspoon per
- 1 tablespoon baking powder. 1 teaspoon baking soda.
- 1/2 teaspoon salt. 1/4 teaspoon pepper.
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes.
- 3/4 cup heavy cream, plus more for brushing.
For Strawberries: For the Stra
- 2 pounds fresh strawberries, hulled and sliced.
- 1/4 cup granulated sugar. 1/2 cup.
- How much lemon juice does it take to make a lemon?
For the Whipped Cream:
- 1 cup heavy cream, cold.
- 2 tablespoons powdered sugar. 1 tablespoon salt
- 1/2 teaspoon vanilla extract. 1 teaspoon salt.
What are the steps to
Step 1: Preheat & Prep Pan
First, preheat your oven to 400°F (200°C). While the oven is heating up, line a baking sheet with parchment paper. How do you clean a shortcake? I always do this, even if I have a non-stick pan, because it saves so much time later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. This helps to evenly distribute the baking powder, which is essential for a light and fluffy fluffy. I always give it a good whisk for at least 30 seconds.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles the dough. Why is it important to use cold butter for this, as it creates pockets of air that will make the butter taste good. Shortcakes flaky Don’t overwork it! You want to see small pieces of butter throughout the mixture.
Step 4: Add the Cream
Pour in the heavy cream and gently stir until just combined. If you overmix the dough, you will end up with tough shortcakes. What should be a little sticky to eat? If it seems too dry, add a tablespoon or two more cream, but only if needed. I always use a light hand when mixing, because you can always add more, but you cannot take it away!
Step 5: Shape the Shortcakes
How do I make a 1-inch round of dough? Use a 2-inch biscuit cutter or sharp knife to cut out shortcakes. Place them on the prepared baking sheet, leaving a little space between each one. If you re-roll the scraps to cut out more shortcakes, but they won’t be as tender. You can cut them out in half. I usually bake the scraps separately and crumble them over the finished shortcake.
Step 6: Bake
How do you brush the tops of shortcakes with a little extra heavy cream? Is it necessary to bake cookies for 15 minutes? A toothpick inserted into the center should come out clean. Keep a close eye on them, as oven temperatures can vary. I always check my phone after 15 minutes, just to be safe.
Step 7: Macerate the Strawberries
While the shortcakes are baking, prepare the strawberries. In a large bowl, combine the sliced strawberries, sugar, and lemon juice (if using). Gently toss to combine and let them sit for at least 15 minutes, or up to an hour. The sugar will draw out the juices from the strawberries, creating a delicious syrupy sauce. The longer they sit, the more flavorful they will be.
Step 8: Make the Whipped Cream
In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract and continue to beat until stiff peaks form. If you overwhip the cream, it will turn into butter. If you don’t have an electric mixer, you can whip the cream by hand. Make sure the bowl and whisk are both chilled for the best results.
Step 9: Assemble & Serve
Once the shortcakes are cool enough to handle, split them in half horizontally. Spoon a generous amount of strawberries and their juice over the bottom half of each shortcake. Serve immediately. Top with whipped cream and the other half of the shortcake. Serve immediately and enjoy! I like to sprinkle powdered sugar over the top for a pretty presentation.
What should I serve it with?
Strawberry shortcake is pretty perfect on its own, but here are a few ideas to take it to the next level.
For Breakfast:What are some good ways to start your day with a cup of coffee? What are some good ways to serve shortcake over yogurt or granola? My kids love this!
For Brunch:Serve it alongside a mimosa or sparkling wine for an elegant and festive brunch. Add a few fresh mint leaves to your salad for some color and flavor.
As Dessert:What is the best way to enjoy strawberry shortcake? Serve it after dinner with a scoop of vanilla ice cream or drizzle of chocolate sauce. What is the perfect ending to a meal?
For Cozy Snacks: Curl up on the couch with a bowl of strawberry shortcake and a warm cup of tea or hot chocolate. It’s the ultimate comfort food on a chilly evening. My mom used to make this for us on rainy afternoons, and it always made everything better.
We always have a tradition for every summer BBQ to eat a strawberry shortcake that it’s delicious. Adding a personal touch of ice cream in the strawberry shortcake just gives it a new level that no one can resist!
Top Tips for Perfecting Your Strawberry Shortcake
Want to make the best strawberry shortcake ever? Here are a few tips I’ve learned over the years:
Cold Butter is Key: Using cold butter is crucial for creating flaky shortcakes. The cold butter creates pockets of steam as it bakes, which results in a light and tender texture. I always put my butter in the freezer for about 15 minutes before using it.
Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough shortcakes. Mix the dough just until the ingredients are combined. A few streaks of flour are okay.
Use Fresh, Ripe Strawberries: The quality of the strawberries will make or break this dessert. Choose strawberries that are bright red, plump, and fragrant. If they’re not in season, frozen strawberries will work in a pinch, but they won’t be quite as flavorful.
Adjust the Sweetness: If your strawberries are particularly sweet, you may want to reduce the amount of sugar in the recipe. Conversely, if they are tart, you may want to add a little more sugar.
Get Creative with Flavors: Don’t be afraid to experiment with different flavors. Add a little lemon zest to the shortcakes, or try using different extracts in the whipped cream. Almond, vanilla, and even a touch of peppermint can be delicious.
Make it Ahead: The shortcakes can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. The strawberries can also be macerated ahead of time and stored in the refrigerator for up to 24 hours. However, the whipped cream is best made just before serving.
I once forgot the baking powder and the result was really bad, flat and not tasty at all. Now I always check I’ve added every ingredient before starting.
Storing and Reheating Tips
Got leftovers? Here’s how to store and enjoy them later:
Room Temperature: Assembled strawberry shortcake is best enjoyed immediately. However, if you have to store it at room temperature, cover it loosely with plastic wrap and consume it within a few hours. The shortcakes will become slightly soggy, but it will still be delicious.
Refrigerator Storage: Store the shortcakes, strawberries, and whipped cream separately in airtight containers in the refrigerator. The shortcakes will last for up to 3 days, the strawberries for up to 24 hours, and the whipped cream for up to 2 days. Assemble the shortcake just before serving.
Freezer Instructions: I don’t recommend freezing assembled strawberry shortcake, as the texture will change. However, you can freeze the shortcakes. Wrap them tightly in plastic wrap and then place them in a freezer bag. They will last for up to 2 months in the freezer. Thaw them at room temperature before serving.
Glaze Timing Advice: Since there is not a glaze, you do not need to worry about keeping it for later.
Frequently Asked Questions
Final Thoughts
Honestly, this strawberry shortcake recipe is one of my all-time favorites. It’s simple, delicious, and always a crowd-pleaser. Whether you’re looking for a quick and easy dessert for a weeknight dinner or a show-stopping treat for a summer barbecue, this recipe is sure to impress. The combination of sweet, juicy strawberries, tender shortcakes, and creamy whipped cream is just irresistible! And if you enjoyed this recipe, be sure to check out my other berry-filled desserts, like my blueberry crumble and my raspberry tart. Happy baking! I can’t wait to hear how yours turns out. Share your own variations in the comments below!
strawberry shortcake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter cut into cubes
- 0.75 cup whole milk
- 4 cups fresh strawberries sliced
- 0.5 cup granulated sugar
- 1 cup heavy cream for whipping
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Stir in milk until just combined. Do not overmix.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown.
- While biscuits are baking, gently toss strawberries with sugar.
- Whip heavy cream until stiff peaks form.
- To assemble, split each biscuit in half. Spoon strawberries and whipped cream over bottom half, then top with the other half of the biscuit.
