Description
Indulge in Strawberry Shortcake the ultimate sweet treat Discover baking tech easy recipes for this classic dessert Make shortcake today
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup heavy cream, plus more for brushing
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the heavy cream until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle.
- Use a biscuit cutter or a knife to cut out 6-8 shortcakes.
- Place the shortcakes on the prepared baking sheet. Brush the tops with heavy cream.
- Bake for 12-15 minutes, or until golden brown. Let cool slightly on a wire rack.
- In a large bowl, combine the sliced strawberries, sugar, and lemon juice (if using).
- Gently toss to combine. Let sit for at least 30 minutes, or up to 2 hours, stirring occasionally.
- In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer until stiff peaks form. Be careful not to overwhip.
- Split each shortcake in half.
- Spoon the macerated strawberries and their juices over the bottom half of each shortcake.
- Top with a generous dollop of whipped cream.
- Place the top half of the shortcake on top of the whipped cream.
- Serve immediately and enjoy!
Notes
The shortcakes can be made a day in advance. Store them in an airtight container at room temperature. When you’re ready to assemble the dessert, simply split them in half and proceed with the recipe.
While fresh strawberries are ideal, you can use frozen strawberries in a pinch. Thaw them completely and drain off any excess liquid before macerating them with sugar. Keep in mind that frozen strawberries may be a bit softer than fresh ones.
You can easily make this recipe vegan by using plant-based butter and heavy cream alternatives. There are many great options available in most grocery stores. Just be sure to choose products that are specifically designed for baking and whipping.
Strawberry Shortcake is best served immediately, as the shortcakes can become soggy over time. However, if you have leftovers, you can store them in the refrigerator for up to 24 hours. Keep in mind that the texture may not be as good as when it was first made.
Besides whipped cream, you can add a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a sprinkle of chopped nuts. You can also experiment with different types of berries or even add a layer of lemon curd for a tangy twist.
- Macerating Strawberries: 30 minutes to 2 hours
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
Keywords: strawberry shortcake, summer dessert, strawberries, shortcakes, whipped cream, berries, dessert