Strawberry Shortcake

why make this recipe

Strawberry Shortcake is a delightful dessert perfect for warm days. It combines sweet, juicy strawberries with rich whipped cream, all layered between soft, buttery shortcakes. This recipe is not only simple to follow but also brings a fresh taste that everyone loves. It’s an ideal treat for parties, picnics, or just a special dessert at home.

how to make Strawberry Shortcake

Ingredients :

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup heavy cream
• 2 cups strawberries, sliced
• 1/4 cup granulated sugar (for strawberries)
• Whipped cream (for serving)

Directions :

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the heavy cream until just combined.
5. Turn the dough out onto a floured surface and gently knead a few times.
6. Roll or pat the dough to about 1-inch thickness and cut into rounds.
7. Place on a baking sheet and bake for 15-20 minutes until golden brown.
8. While the cakes cool, toss sliced strawberries with sugar and let sit for 10 minutes.
9. To assemble, split the shortcakes in half, top with strawberries and a generous dollop of whipped cream, then replace the top half.

how to serve Strawberry Shortcake

To serve Strawberry Shortcake, place a shortcake on a plate, add a good amount of the sweetened strawberries, and finish with a dollop of whipped cream. You can serve it immediately or let guests build their own desserts by setting out the components separately.

how to store Strawberry Shortcake

You can store the shortcakes in an airtight container at room temperature for up to two days. However, it’s best to keep the strawberries and whipped cream separate until you’re ready to serve. The strawberries can be stored in the fridge for up to three days.

tips to make Strawberry Shortcake

• Use cold butter and cream to get a flaky texture in the shortcakes.
• Make sure to slice the strawberries and add sugar ahead of time, allowing them to release their juices for extra sweetness.
• Feel free to add a little vanilla extract to the whipped cream for extra flavor.

variation

For a twist, you can add other fruits like blueberries or raspberries. You can also make a chocolate version by adding cocoa powder to the shortcake dough or drizzling melted chocolate over the finished dessert.

FAQs

Q: Can I make Strawberry Shortcake ahead of time?
A: Yes, you can prepare the shortcakes a day in advance. Just store them in an airtight container until you’re ready to serve.

Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before using to avoid excess liquid.

Q: What can I substitute for heavy cream in the whipped cream?
A: You can use half-and-half for a lighter version, but heavy cream will give the best texture and flavor.

Strawberry Shortcake

A delightful dessert combining sweet strawberries with rich whipped cream, layered between soft, buttery shortcakes, perfect for warm days and gatherings.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 350

Ingredients Method Notes

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 unsalted butter, cold and cubed Use cold for a flaky texture.
• 1 cup heavy cream Use cold for a flaky texture.

For the topping

• 2 cups strawberries, sliced Let sit with sugar to release juices.
• 1/4 cup granulated sugar (for strawberries) Combine with sliced strawberries.
• To taste Whipped cream (for serving) Option to add vanilla extract.

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the heavy cream until just combined.
5. Turn the dough out onto a floured surface and gently knead a few times.
6. Roll or pat the dough to about 1-inch thickness and cut into rounds.
7. Place on a baking sheet and bake for 15-20 minutes until golden brown.
8. While the cakes cool, toss sliced strawberries with sugar and let sit for 10 minutes.

Assembly

1. Split the shortcakes in half, top with strawberries and a generous dollop of whipped cream, then replace the top half.

Notes

Store shortcakes in an airtight container at room temperature for up to two days. Keep strawberries and whipped cream separate until serving. For variation, add blueberries or raspberries, or drizzle melted chocolate.