Introduction
Strawberry shortcake is a classic dessert that perfectly balances the sweetness of strawberries with the lightness of whipped cream and the buttery richness of cake. This delightful dish is a favorite during the summer months when strawberries are at their peak ripeness. The recipe is easy to follow and yields a deliciously satisfying treat for gatherings or just a special family dessert.
Detailed Ingredients with measures
Fresh Strawberries – 1 pound, hulled and sliced
Granulated Sugar – ¼ cup, plus more for sprinkling
All-Purpose Flour – 2 cups
Baking Powder – 1 tablespoon
Salt – ½ teaspoon
Unsalted Butter – ½ cup, chilled and cubed
Heavy Cream – 1 cup, plus extra for whipping
Vanilla Extract – 1 teaspoon
Powdered Sugar – for dusting
Prep Time
The preparation time for this strawberry shortcake recipe is approximately 30 minutes. This gives you enough time to wash, hull, and slice the strawberries, as well as prepare the dough and preheat the oven.
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 8
This recipe yields approximately 8 servings of delicious strawberry shortcake, making it an ideal choice for serving a group or enjoying over a couple of days.
Detailed Directions and Instructions
Prepare the Strawberries
Start by slicing fresh strawberries and placing them in a bowl. Sprinkle sugar over the strawberries and gently toss to coat. Allow them to sit for about 30 minutes so that the strawberries can release their juices.
Make the Shortcakes
Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in heavy cream just until combined.
Shape and Bake the Shortcakes
Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a thick rectangle, about 1-inch thick. Cut out rounds using a biscuit cutter or a glass, then place them on a baking sheet. Bake in the preheated oven for about 12 to 15 minutes or until golden brown.
Prepare the Whipped Cream
In a chilled bowl, use a hand mixer to whip heavy cream and sugar until soft peaks form. Be careful not to overwhip the cream.
Assemble the Shortcakes
Once the shortcakes have cooled slightly, slice them in half horizontally. Spoon some of the macerated strawberries onto the bottom half of each shortcake, followed by a generous dollop of whipped cream. Place the top half of the shortcake on top and add more strawberries and cream if desired.
Notes
Choosing Strawberries
Select ripe, fresh strawberries for the best flavor and sweetness.
Shortcake Variations
Experiment with different flavors by adding vanilla extract to the whipped cream or using other berries in place of strawberries.
Storing Leftovers
Store assembled shortcakes in the refrigerator, but be aware that the biscuits may become softer over time. It is better to store the components separately if you plan to keep them for several days.
Cook techniques
Preparation of strawberries
To prepare strawberries for shortcake, wash them gently under cold water. Remove the green tops and slice them as needed. Toss the sliced strawberries with sugar to enhance their natural sweetness and let them sit to release juices.
Making the whipped cream
For the whipped cream, use a chilled bowl and beaters to ensure the cream whips well. Beat heavy cream until soft peaks form, then add sugar and vanilla for flavor, continuing to whip until stiff peaks are achieved.
Creating the biscuit base
For a tender biscuit base, be careful not to overwork the dough. Combine dry ingredients, then gently mix in cold butter and milk until just combined. Roll out and cut the biscuits without twisting the cutter to maintain their height.
Assembly of the shortcake
To assemble the strawberry shortcake, split the baked biscuit in half, spoon on some of the macerated strawberries, add a generous dollop of whipped cream, and top with the other half of the biscuit. Finish with more strawberries and whipped cream on top.
FAQ
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before use to avoid excess moisture.
How can I make the biscuits ahead of time?
You can make the biscuits ahead of time and store them in an airtight container at room temperature for up to two days or freeze them for longer storage.
What should I do if my whipped cream becomes too runny?
If your whipped cream becomes too runny, you can try refrigerating it for a bit to firm up, or re-whip it with a bit more cold cream to restore its texture.
Can I substitute the heavy cream?
You can substitute heavy cream with a lighter cream, but keep in mind that it may not whip as well or provide the same richness.
How can I make this recipe dairy-free?
To make a dairy-free version, use coconut cream or a non-dairy whipping cream alternative and adjust the sweetening to taste.
Conclusion
Strawberry shortcake is a delightful dessert that captures the essence of spring and summer with its fresh strawberries, airy whipped cream, and tender cake. Its simplicity makes it easy to prepare but also allows for versatility in toppings and variations. Enjoying this classic treat is sure to bring a smile to anyone’s face.
More recipes suggestions and combination
Peach Shortcake
Swap strawberries for fresh peaches to create a delicious variation that celebrates summer’s bounty.
Mixed Berry Shortcake
Combine strawberries, blueberries, and raspberries for a vibrant, mixed berry shortcake that adds a burst of flavor and color.
Chocolate Strawberry Shortcake
Incorporate chocolate layers or chocolate cake to enhance the classic shortcake with a rich chocolate flavor.
Coconut Whipped Cream
Replace traditional whipped cream with coconut whipped cream for a tropical twist that complements the strawberries beautifully.
Lemon Zest Addition
Add lemon zest to the cake batter for a citrusy brightness that elevates the overall flavor profile of the dessert.
Almond Flavoring
Incorporate a hint of almond extract into the whipped cream or cake for a nutty undertone that pairs well with the fruit.