why make this recipe
Strawberry Shortcake is a delightful dessert that combines sweet, juicy strawberries with fluffy biscuits and rich whipped cream. This treat is perfect for warm days, family gatherings, or special occasions. Making your own Strawberry Shortcake at home allows you to control the sweetness and freshness of ingredients, making each bite a burst of flavor. It’s simple to prepare, making it a great choice for both novice and experienced bakers.
how to make Strawberry Shortcake
Ingredients:
- 2 cups sliced strawberries
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Whipped cream for serving
Directions:
- In a bowl, mix sliced strawberries with sugar and let them sit to macerate.
- Preheat the oven to 425°F (220°C).
- In another bowl, whisk together the flour, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until just combined.
- Turn the dough onto a floured surface, knead gently, and pat it into a 1-inch thick circle.
- Cut into biscuits and place on a baking sheet.
- Bake for 15-20 minutes until golden.
- Let cool slightly, then slice the biscuits in half, layer with strawberries and whipped cream, and serve.
how to serve Strawberry Shortcake
Serve the Strawberry Shortcake fresh. Once the biscuits are baked and cooled, slice them in half and stack them with the macerated strawberries and a generous dollop of whipped cream. You can garnish with a few extra strawberry slices for a beautiful presentation. This dessert can be enjoyed on its own or paired with a scoop of vanilla ice cream for added indulgence.
how to store Strawberry Shortcake
If you have leftovers, store the components separately for the best results. Keep the biscuits in an airtight container at room temperature for up to 2 days. The strawberries can be stored in the fridge for up to 3 days. Whipped cream should also be kept in the refrigerator and used within 2 days. To enjoy later, simply reassemble the layers when ready to serve.
tips to make Strawberry Shortcake
- Make sure your butter is cold when cutting it into the flour. This helps create a flaky biscuit.
- Allow the strawberries to sit long enough to release their juices. This adds flavor and moistness to the dessert.
- Experiment with different berries for a mixed berry shortcake, or add a splash of lemon juice to the strawberries for an extra zing.
variation
You can easily change the flavor of Strawberry Shortcake by using different fruits. Try peaches, blueberries, or raspberries for a fruity twist. You can also substitute the heavy cream with coconut cream for a dairy-free version.
FAQs
1. Can I make the biscuits ahead of time?
Yes, you can prepare the biscuit dough ahead of time, shape it into a circle, wrap it in plastic wrap, and refrigerate for up to 2 days before baking.
2. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just be sure to thaw them first and drain excess liquid before mixing with sugar.
3. How do I make homemade whipped cream?
To make homemade whipped cream, beat 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract until soft peaks form.
Strawberry Shortcake
Ingredients
For the strawberries
- 2 cups sliced strawberries Fresh strawberries work best.
- 1/4 cup sugar Adjust according to sweetness preference.
For the biscuits
- 2 cups all-purpose flour Sifted for better results.
- 1 tablespoon baking powder Ensure it's fresh for best rise.
- 1/2 teaspoon salt
- 1/4 cup butter Cold butter for flaky texture.
- 1 cup heavy cream Plus extra for serving.
- 1 teaspoon vanilla extract For flavor enhancement.
For serving
- to taste whipped cream Freshly made or store-bought.
Instructions
Preparation of Strawberries
- In a bowl, mix sliced strawberries with sugar and let them sit to macerate.
Biscuit Preparation
- Preheat the oven to 425°F (220°C).
- In another bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until just combined.
- Turn the dough onto a floured surface and knead gently.
- Pat the dough into a 1-inch thick circle and cut into biscuits.
- Place the biscuits on a baking sheet and bake for 15-20 minutes until golden.
Assembly and Serving
- Let biscuits cool slightly, then slice in half.
- Layer with macerated strawberries and a generous dollop of whipped cream.