The aroma of freshly baked biscuits mingling with the sweet scent of ripe strawberries is like a warm hug from your oven. Imagine slicing into a fluffy biscuit layered with juicy strawberries and fluffy whipped cream—it’s basically summer on a plate.
This delightful Strawberry Shortcake has been a family favorite for years, often gracing our table during summer picnics or birthdays. Each bite takes me back to lazy afternoons spent in the sun, laughter echoing around as we devour this delicious dessert.
Why You'll Love This Recipe
- This easy-to-make strawberry shortcake will impress everyone without breaking a sweat.
- The bright colors make it a showstopper on any dessert table.
- You can customize the sweetness to your taste and easily swap in other berries if you feel adventurous.
- Perfect for warm evenings or as a simple yet elegant treat.
I’ve lost count of how many times friends have begged for seconds after tasting this strawberry shortcake—it’s that good!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Look for bright red berries that are firm and fragrant; they’re sweeter and juicier.
- All-Purpose Flour: Use unbleached flour for a more natural flavor; it helps achieve the perfect biscuit texture.
- Baking Powder: Ensure it’s fresh to give your biscuits that lovely rise; check the expiration date!
- Sugar: Granulated sugar works best for sweetness; adjust according to how sweet you want your strawberries.
- Unsalted Butter: Use cold butter for flaky biscuits; cut it into cubes before mixing.
- Heavy Whipping Cream: Use chilled cream for the fluffiest whipped topping; it holds its shape beautifully.
- Vanilla Extract: Opt for pure vanilla extract for an aromatic depth; imitation just won’t cut it here.
- Salt: A pinch enhances all flavors; don’t skip it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Strawberries: Start by washing and hulling about 1 pound of fresh strawberries. Slice them into quarters and toss them with a tablespoon of sugar. Let them sit while you prepare the biscuits to allow their juices to flow.
Make the Biscuit Dough: Preheat your oven to 425°F (220°C) while you mix 2 cups of all-purpose flour with 1 tablespoon of baking powder, 1 tablespoon of sugar, and half a teaspoon of salt in a bowl. Then cut in 6 tablespoons of cold unsalted butter until it resembles coarse crumbs.
Add Wet Ingredients: Pour in three-quarters cup of heavy cream gradually while stirring gently until just combined. Avoid overmixing—this keeps your biscuits light and airy!
Shape the Biscuits: Turn dough onto a floured surface and gently pat into about an inch thick circle. Cut out rounds using a biscuit cutter or glass. Place them on a baking sheet lined with parchment paper.
Bake the Biscuits: Bake your biscuits in the preheated oven for about 12-15 minutes until golden brown on top. Keep an eye on them—nobody likes burnt biscuits!
Create Whipped Cream Topping: While the biscuits cool slightly, whip one cup of heavy cream with two tablespoons of sugar and one teaspoon of vanilla extract until soft peaks form. Don’t over-whip unless you fancy butter instead!
Now comes the fun part—assemble your strawberry shortcake! Slice those lovely biscuits in half horizontally, dollop on some strawberries along with their luscious juices, add whipped cream, and top with the biscuit lid!
And there you have it—a delightful Strawberry Shortcake that’ll make hearts sing and taste buds dance! Enjoy this treat during summer BBQs or cozy family dinners; each bite reminds us why we love dessert so much!
You Must Know
- Using the freshest strawberries makes all the difference in flavor!
- Choose ripe, fragrant berries for a sweeter shortcake.
- Don’t skip the whipped cream; it’s the cherry on top of this delightful dessert.
- And remember, patience is key when layering ingredients for visual appeal.
Perfecting the Cooking Process
Start by baking the shortcake while preparing fresh whipped cream and slicing your strawberries. This way, everything is ready to assemble at once, ensuring a warm and delightful experience.
Add Your Touch
Feel free to swap out regular flour for almond or coconut flour for a gluten-free version. You can also add a dash of vanilla extract to your whipped cream for an extra layer of flavor.
Storing & Reheating
Store leftover shortcake in an airtight container at room temperature for up to two days. For optimal freshness, keep whipped cream refrigerated and re-whip if necessary before serving.
Chef's Helpful Tips
- Always sift your dry ingredients to achieve a lighter texture in your shortcake.
- If using frozen strawberries, thaw them before adding sugar to enhance their sweetness.
- Lastly, make sure not to overmix your dough; it should be tender yet firm.
Cooking with my grandmother was always an adventure. She’d often say that perfecting strawberry shortcake was like crafting a masterpiece—every layer tells a story!
FAQ
What is the best way to choose strawberries?
Look for bright red berries without bruises; they should smell sweet and fragrant.
Can I make this recipe ahead of time?
Yes, you can prepare components separately and assemble just before serving for freshness.
How do I keep whipped cream from deflating?
Add a bit of powdered sugar or cornstarch to stabilize your whipped cream during mixing.
Strawberry Shortcake
Strawberry Shortcake is a classic summer dessert featuring fluffy biscuits layered with fresh strawberries and whipped cream. It’s the perfect treat for gatherings or a sweet indulgence at home.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 pound fresh strawberries
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold
- ¾ cup heavy whipping cream (plus extra for topping)
- 1 teaspoon vanilla extract
- Additional sugar for strawberries
Instructions
- Prepare strawberries: Wash, hull, and slice the strawberries. Toss them with a tablespoon of sugar and set aside to macerate.
- Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
- Gradually stir in heavy cream until just combined; do not overmix.
- On a floured surface, pat dough to about 1 inch thick and cut into rounds. Place on a parchment-lined baking sheet.
- Bake for 12-15 minutes until golden brown. Let cool slightly.
- While biscuits cool, whip heavy cream with sugar and vanilla until soft peaks form.
- Assemble shortcakes by slicing biscuits in half, adding strawberries and whipped cream between layers.
Notes
- For gluten-free options, substitute regular flour with almond or coconut flour.
- To stabilize whipped cream, add powdered sugar or cornstarch during mixing.
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
