Strawberry Shortcake is a classic dessert that combines fresh, juicy strawberries with a light, fluffy biscuit or sponge cake, topped with whipped cream. It’s the perfect treat for a warm, sunny day, and incredibly easy to make. Whether you’re hosting a summer gathering or simply satisfying your sweet tooth, this strawberry shortcake will be the highlight of your dessert table.
Ingredients You’ll Need
Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 2/3 cup heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract
Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Strawberry Shortcake
1. Prepare the Strawberries
Start by hulling and slicing the fresh strawberries. Place them in a bowl and sprinkle with sugar. Stir to combine, then let them sit for about 30 minutes to allow the strawberries to release their juices, creating a sweet syrup.
2. Make the Shortcakes
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the chilled butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract, stirring until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Use a round biscuit cutter to cut out shortcakes and place them on a baking sheet lined with parchment paper.
- Brush the tops with a little extra heavy cream and sprinkle with sugar.
- Bake for 12-15 minutes, or until the shortcakes are golden brown.
3. Whip the Cream
While the shortcakes are baking, whip the heavy cream in a chilled bowl using an electric mixer on medium-high speed. Add powdered sugar and vanilla extract once it begins to thicken. Continue whipping until soft peaks form.
4. Assemble the Shortcakes
Once the shortcakes have cooled slightly, slice them in half. Spoon some of the macerated strawberries onto the bottom half, top with a generous dollop of whipped cream, and then place the top of the shortcake on top. Garnish with more whipped cream and strawberries.
5. Serve and Enjoy
Serve immediately, or refrigerate the components separately and assemble just before serving.
Tips for the Best Strawberry Shortcake
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor and texture.
- Chill the Butter: Ensure the butter is cold for flaky, tender shortcakes.
- Don’t Overmix the Dough: Mix just until the ingredients come together to avoid dense shortcakes.
- Whipped Cream: For a richer taste, you can add a touch of vanilla or almond extract to the whipped cream.
What to Serve with Strawberry Shortcake
This strawberry shortcake pairs beautifully with:
- Fresh mint leaves – For added freshness.
- Iced tea or lemonade – A cool drink to complement the sweetness.
- Vanilla ice cream – For extra indulgence!
FAQs
Can I Use Sponge Cake Instead of Biscuits?
Yes! You can use a light sponge cake for a softer texture, but traditional shortcake biscuits give the dessert that signature crispy contrast.
Can I Make Strawberry Shortcake Ahead of Time?
You can prepare the shortcakes and strawberries ahead of time. Keep them refrigerated separately and assemble the shortcakes just before serving to maintain the freshness.
Can I Use Frozen Strawberries?
Fresh strawberries are recommended for the best flavor and texture, but you can use frozen strawberries if fresh ones are unavailable. Thaw and drain them before using.
This Strawberry Shortcake recipe is perfect for summer picnics, barbecues, or any occasion when you need a fresh, sweet treat. Try it out, and your guests will surely be impressed!
