Why Make This Recipe
Strawberry shortcake is a classic dessert that everyone loves. It combines fresh strawberries, fluffy shortcakes, and creamy whipped cream. This recipe is simple, quick, and perfect for any occasion, whether it’s a summer picnic, a birthday party, or just a sweet treat at home. Plus, it showcases the delicious flavors of fresh strawberries, making it a favorite for many.
How to Make Strawberry Shortcake
Ingredients
- 1 and ½ pounds fresh strawberries (hulled and sliced)
- ¼ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for shortcake)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into small pieces)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract (for shortcake)
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Directions
- Slice the strawberries and place them in a large bowl.
- Sprinkle ¼ cup granulated sugar over the strawberries.
- Stir gently and set aside for at least 30 minutes.
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture.
- Use your fingers or a pastry cutter to blend until the mixture looks crumbly.
- Pour in the milk and 1 teaspoon vanilla extract.
- Stir just until combined, being careful not to overmix.
- Drop large spoonfuls of dough onto a parchment-lined baking sheet, making six shortcakes.
- Bake for 12 to 15 minutes or until the tops are golden brown.
- Remove from the oven and let cool for about 10 minutes.
- In a separate bowl, pour in the cold heavy whipping cream.
- Add powdered sugar and 1 teaspoon vanilla extract.
- Beat with a hand mixer until soft peaks form.
- Split each shortcake in half using a fork or your hands.
- Spoon strawberries and their juices onto the bottom half of each shortcake.
- Add a generous layer of whipped cream.
- Place the top half of the shortcake over the cream.
- Add more strawberries and whipped cream on top if desired.
- Serve immediately and enjoy!
How to Serve Strawberry Shortcake
Serve strawberry shortcake right after you make it for the best flavor and texture. You can plate it individually, layering the strawberries and whipped cream between the shortcake sections. It’s great for gatherings, and you can consider adding a sprig of mint on top for a nice touch.
How to Store Strawberry Shortcake
If you have leftovers, store the components separately. Keep the shortcakes in an airtight container at room temperature for up to two days. The strawberries can be refrigerated in a bowl for a few days, and the whipped cream should be stored in the fridge for no more than a day. Assemble the dessert just before serving to keep the shortcakes from getting soggy.
Tips to Make Strawberry Shortcake
- Use fresh, ripe strawberries for the best taste.
- Don’t overmix the dough to keep the shortcakes fluffy.
- For an extra touch of flavor, try adding lemon zest to the strawberries.
Variation
You can try different fruits like blueberries or peaches in place of strawberries. Each version offers a unique twist on this classic dessert!
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before using.
2. How can I make this recipe healthier?
You can use whole wheat flour instead of all-purpose flour and substitute Greek yogurt for some of the heavy cream.
3. Can I make the shortcakes ahead of time?
Absolutely! You can make the shortcakes a day in advance and store them in an airtight container until you’re ready to serve.
Strawberry Shortcake
Ingredients
For the Strawberries
- 1.5 pounds fresh strawberries, hulled and sliced Use fresh, ripe strawberries for the best taste.
- 0.25 cup granulated sugar For strawberries
For the Shortcake
- 2 cups all-purpose flour
- 0.25 cup granulated sugar For shortcake
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter, cut into small pieces
- 0.67 cup whole milk
- 1 teaspoon vanilla extract For shortcake
For the Whipped Cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract For whipped cream
Instructions
Preparation
- Slice the strawberries and place them in a large bowl.
- Sprinkle ¼ cup granulated sugar over the strawberries.
- Stir gently and set aside for at least 30 minutes.
Baking the Shortcakes
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture.
- Use your fingers or a pastry cutter to blend until the mixture looks crumbly.
- Pour in the milk and 1 teaspoon vanilla extract.
- Stir just until combined, being careful not to overmix.
- Drop large spoonfuls of dough onto a parchment-lined baking sheet, making six shortcakes.
- Bake for 12 to 15 minutes or until the tops are golden brown.
- Remove from the oven and let cool for about 10 minutes.
Making the Whipped Cream
- In a separate bowl, pour in the cold heavy whipping cream.
- Add powdered sugar and 1 teaspoon vanilla extract.
- Beat with a hand mixer until soft peaks form.
Assembly
- Split each shortcake in half using a fork or your hands.
- Spoon strawberries and their juices onto the bottom half of each shortcake.
- Add a generous layer of whipped cream.
- Place the top half of the shortcake over the cream.
- Add more strawberries and whipped cream on top if desired.
- Serve immediately and enjoy!