Strawberry Shortcake
Strawberry Shortcake is a classic dessert that celebrates the sweetness of fresh strawberries paired with tender, buttery biscuits and fluffy whipped cream.
This simple yet elegant dessert is perfect for showcasing ripe strawberries during their peak season. Whether served at a summer gathering or enjoyed as a delightful treat at any time of year, strawberry shortcake is sure to be a favorite among friends and family.
Ingredients:
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream
- 1 teaspoon vanilla extract
For the Strawberries:
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 2-3 tablespoons granulated sugar (adjust to taste)
- Optional: 1 tablespoon fresh lemon juice
For the Whipped Cream:
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Strawberry Shortcake:
Prepare the Shortcakes:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, combine cold heavy cream and vanilla extract.
Gradually add the cream mixture to the flour mixture, stirring with a fork until the dough begins to come together. Do not overmix.
Shape and Bake Shortcakes:
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together.
Pat the dough into a circle about 3/4-inch thick. Use a floured round cutter (about 3 inches in diameter) to cut out shortcakes. Gather and re-roll scraps to make more shortcakes.
Place the shortcakes on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15-18 minutes, or until golden brown. Remove from oven and let cool on a wire rack.
Prepare the Strawberries:
In a medium bowl, toss sliced strawberries with granulated sugar and optional fresh lemon juice. Let sit at room temperature for at least 15-20 minutes to allow the strawberries to release their juices and macerate.
Make the Whipped Cream:
In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract using a hand mixer or stand mixer fitted with a whisk attachment. Beat until stiff peaks form.
Assemble the Strawberry Shortcakes:
Slice the cooled shortcakes in half horizontally using a serrated knife.
Spoon a generous amount of macerated strawberries and their juices over the bottom half of each shortcake.
Dollop whipped cream over the strawberries, then place the top halves of the shortcakes over the whipped cream.
Serve and Enjoy:
Serve strawberry shortcakes immediately, garnished with additional strawberries or mint leaves if desired.
Chef’s Note:
Shortcake Texture: For a more tender shortcake, handle the dough gently and avoid overworking it.
Variations: Substitute strawberries with other berries or fruits like raspberries, blueberries, or peaches for different flavor combinations.
Storage: Assemble strawberry shortcakes just before serving to prevent the shortcakes from becoming soggy. Store leftover components separately in the refrigerator.
Nutrition Information (per serving, based on 8 servings):
- Calories: 400 kcal
- Protein: 4g
- Carbohydrates: 45g
- Fat: 24g
- Sodium: 150mg
- Fiber: 3g
- Sugars: 18g
Enjoy this classic Strawberry Shortcake recipe, where juicy strawberries, fluffy whipped cream, and buttery shortcakes come together to create a dessert that’s both elegant and irresistibly delicious, perfect for any occasion!
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