Easy Strawberry Shortcake Recipe
introduction
Strawberry shortcake is a classic dessert loved by many. Its light, fluffy biscuit topped with fresh strawberries and whipped cream makes it a favorite, especially in the spring and summer months. This easy recipe will help you create a delicious strawberry shortcake in no time.
why make this recipe
Making strawberry shortcake is simple and rewarding. It uses fresh ingredients that are usually easy to find. This recipe allows anyone, even beginners, to achieve a delightful dessert. It’s perfect for gatherings, picnics, or just a treat for yourself!
how to make Easy Strawberry Shortcake
Ingredients :
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Directions :
- Start by washing the strawberries. Slice them and mix them with 2 tablespoons of sugar in a bowl. Set aside to let the juices flow.
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour, baking powder, salt, and the remaining sugar (2 tablespoons).
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Mix until just combined.
- Turn the dough onto a floured surface and pat it down to about 1 inch thick.
- Cut out rounds with a biscuit cutter or a glass and place them on a baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Remove from the oven and let them cool for a few minutes.
- To serve, split the biscuit in half, add strawberries on top, and finish with whipped cream.
how to serve Easy Strawberry Shortcake
Serve the strawberry shortcake fresh. You can place a half biscuit, add a generous amount of strawberries, and top it with whipped cream. This dessert is best enjoyed right after making it.
how to store Easy Strawberry Shortcake
You can store any leftover strawberry shortcake components separately. Keep the biscuits in an airtight container at room temperature for up to 2 days. The strawberries can be kept in the fridge, while the whipped cream is best made fresh.
tips to make Easy Strawberry Shortcake
- Make sure your butter is cold for flakier biscuits.
- For sweeter strawberries, let them sit a little longer with sugar.
- Experiment with adding vanilla to the whipped cream for extra flavor.
variation
- You can substitute strawberries with other berries like blueberries or raspberries for a mixed berry shortcake.
- For a healthier option, use Greek yogurt instead of whipped cream.
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but be sure to thaw and drain them before using.
2. Can I prepare the biscuits ahead of time?
Yes, you can make the biscuits and store them in an airtight container to enjoy later. Just reheat them briefly before serving.
3. What can I do if I don’t have heavy cream?
You can use milk or half-and-half, but the texture of the whipped cream will be different, and it may not hold up as well.
Enjoy making this delightful Easy Strawberry Shortcake!
Easy Strawberry Shortcake
Ingredients
Strawberry Topping
- 2 cups fresh strawberries, sliced For fresh flavor
- 1/4 cup granulated sugar To sweeten strawberries
Biscuit Base
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed Use cold for flakier biscuits
- 1 cup heavy cream Can substitute with milk or half-and-half
- 1 teaspoon vanilla extract For flavor
Instructions
Preparation
- Wash the strawberries and slice them, then mix with 2 tablespoons of sugar in a bowl. Set aside.
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine flour, baking powder, salt, and remaining sugar (2 tablespoons).
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract, then mix until just combined.
- Turn the dough onto a floured surface and pat it down to about 1 inch thick.
- Cut out rounds with a biscuit cutter or a glass and place on a baking sheet.
Baking
- Bake for 10-12 minutes or until golden brown.
- Remove from the oven and let cool for a few minutes.
Serving
- Split the biscuit in half, add strawberries on top, and finish with whipped cream.