Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 2 cups fresh strawberries, sliced; 1/4 cup sugar; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup unsalted butter, cold and diced; 1 cup heavy cream; 1 teaspoon vanilla extract; Whipped cream for topping

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Fresh, sweet strawberries layered with fluffy whipped cream and light biscuits—what could be more delightful? Strawberry shortcake is a classic dessert that brings sunshine to any table, making it perfect for celebrations, picnics, or just a sweet treat after dinner. The combination of textures from the tender cake and juicy berries creates a refreshing experience with every bite.

Recipe Information

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: 450
Protein: 6g
Carbohydrates: 55g
Fat: 24g
Fiber: 2g
Sugar: 18g
Sodium: 200mg

Why Make This Strawberry Shortcake

Strawberry shortcake is not just a treat for the taste buds; it’s also a feast for the eyes. Bright red strawberries contrast beautifully with the white cream and golden-brown biscuits. This dessert is simple to make and requires basic ingredients, making it perfect for both novice and experienced bakers alike. Whether it’s a summer afternoon or a festive gathering, strawberry shortcake encapsulates the essence of warmth and joy.

How to Make Strawberry Shortcake

Ingredients:

2 cups fresh strawberries, sliced
1/4 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, cold and diced
1 cup heavy cream
1 teaspoon vanilla extract
Whipped cream for topping

Directions:

### Step 1: Preparation

In a bowl, combine sliced strawberries and sugar. Let sit for 30 minutes to macerate. This process draws out the juices from the strawberries, creating a sweet syrup that enhances the flavor of the dessert.

### Step 2: Mixing

Preheat the oven to 425°F (220°C). In a large bowl, mix flour, baking powder, and salt. Cut in cold, diced butter until the mixture resembles coarse crumbs. This will ensure your biscuits are flaky and tender.

### Step 3: Adding Ingredients

Stir in heavy cream and vanilla extract until just combined. Be careful not to over-mix; you want the dough to remain soft and slightly sticky, which ensures a light biscuit.

### Step 4: Baking

Turn dough onto a floured surface and knead gently. Roll out to 1/2 inch thick and cut into rounds. Bake for 10-12 minutes until golden. The biscuits should be slightly crisp on the outside and fluffy inside.

### Step 5: Finishing

Assemble shortcakes by splitting the baked biscuits, layering with macerated strawberries, and topping with whipped cream. Serve immediately to enjoy the optimal freshness and texture.

How to Serve Strawberry Shortcake

Serve strawberry shortcake fresh out of the oven for the best experience. This dessert pairs wonderfully with a scoop of vanilla ice cream for an extra indulgence. It’s perfect for summer barbecues or as a light ending to a cozy dinner.

How to Store Strawberry Shortcake

While best enjoyed fresh, leftover shortcake can be stored for up to 2 days in an airtight container in the refrigerator. The strawberries can be kept separately to avoid soggy biscuits. If you have any leftovers, assemble only what you will eat to maintain freshness.

Expert Tips for Perfect Strawberry Shortcake

Use fresh, ripe strawberries for the best flavor. If strawberries are out of season, consider using other berries like blueberries or raspberries.
Don’t skip the maceration step, as this enhances the strawberries’ sweetness and juiciness.
For a lighter version, replace heavy cream with whipped coconut cream or Greek yogurt.
Ensure your butter is cold; this helps in achieving flaky biscuits.
If you prefer a sweeter biscuits, consider adding a tablespoon of sugar to the dough.

Delicious Variations

Almond Strawberry Shortcake: Substitute half of the vanilla extract with almond extract for a nutty twist.
Chocolate Strawberry Shortcake: Add cocoa powder to the biscuit mixture for a chocolate-flavored base.
Gluten-Free Version: Use a gluten-free all-purpose flour blend to accommodate dietary preferences while keeping the texture light.

Frequently Asked Questions

Can I make the biscuits ahead of time?
Yes! You can bake the biscuits a day in advance. Store them in an airtight container, then assemble with strawberries and whipped cream just before serving.
What if I don’t have heavy cream?
You can substitute heavy cream with full-fat coconut milk or make your own buttermilk by adding vinegar to regular milk.
Can I freeze strawberry shortcake?
The biscuits can be frozen for up to 3 months. However, it’s best to assemble shortly before serving as the strawberries will lose their texture when frozen.
Is it okay to use frozen strawberries?
While fresh strawberries are preferred, thawed frozen strawberries can be used in a pinch. Make sure to drain any excess liquid after thawing to prevent sogginess.
What is the best way to whip cream?
Start with cold heavy cream and a chilled bowl. Beat with a mixer until soft peaks form, adding sugar to taste.

Conclusion

Strawberry shortcake is more than just a dessert; it’s a sweet reminder of the joys of summer and celebration. Soft biscuits combined with luscious strawberries and whipped cream make this treat irresistible. Whether you’re enjoying it alone or sharing it with loved ones, the deliciousness of strawberry shortcake surely brightens any day. Don’t hesitate to try this delightful recipe at home—and enjoy every joyful bite!