Irresistible Strawberry Shortcake Recipe
Indulge in the delightful taste of the Irresistible Strawberry Shortcake Recipe, perfect for any occasion! This classic dessert combines fresh strawberries and tender biscuits, creating a heavenly treat that is incredibly simple to prepare. Whether you’re hosting a summer barbecue or trying to impress guests at a dinner party, this recipe is sure to be a crowd-pleaser.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 270
Protein: 3g
Carbohydrates: 40g
Fat: 11g
Fiber: 1g
Sugar: 12g
Sodium: 200mg
Why Make Irresistible Strawberry Shortcake Recipe
The Irresistible Strawberry Shortcake Recipe is not only delicious but also brings a burst of flavor to your table. Fresh strawberries are a good source of vitamins, antioxidants, and fiber, while the biscuits offer a comforting sweetness without being overly heavy. Plus, this versatile dessert can be customized with different fruits and toppings, making it suitable for any palate or dietary preference.
How to Make Irresistible Strawberry Shortcake Recipe Step by Step
Ingredients
2 cups fresh strawberries
1/2 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
Directions
Wash strawberries, remove stems, and slice. Toss with 1/4 cup sugar and let sit for 30 minutes. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Combine flour, baking powder, salt, and remaining 1/4 cup sugar. Whisk together. Cut cold butter into dry ingredients until the mixture resembles coarse crumbs. Make a well in the mixture and pour in heavy cream. Gently mix until combined. Turn dough onto a floured surface, shape into a rectangle, and cut into squares or rounds. Place biscuits on the baking sheet and bake for 15-20 minutes, or until golden brown. Beat remaining heavy cream and vanilla extract until soft peaks form. Slice biscuits in half and assemble with macerated strawberries and whipped cream. Serve immediately.
How to Serve Irresistible Strawberry Shortcake Recipe
For an elegant touch, serve the Irresistible Strawberry Shortcake Recipe alongside a scoop of vanilla ice cream or a light summer salad. It pairs wonderfully with a refreshing mint tea or lemonade, making it a perfect dessert after a barbecue or picnic. For an extra indulgence, drizzle a bit of chocolate or caramel sauce over the top.
How to Store Irresistible Strawberry Shortcake Recipe
To store, keep the leftover components in separate airtight containers in the refrigerator. The biscuits are best eaten fresh but can be kept for up to two days. If you plan to enjoy the dessert later, freeze the biscuits and the macerated strawberries separately. Simply thaw each component in the fridge overnight and assemble right before serving.
Expert Tips for Cooking Irresistible Strawberry Shortcake Recipe
- Use cold butter for flaky biscuits; it helps create that delightful texture.
- Let strawberries macerate for at least 30 minutes to enhance their flavor.
- For lighter biscuits, avoid overmixing the dough.
- Experiment with different berries like blueberries or raspberries for unique flavor combinations.
- If you prefer a less sweet version, reduce the sugar in the biscuits.
Delicious Variations of Irresistible Strawberry Shortcake Recipe
Try adding a splash of lemon zest for a citrus twist, or incorporate fresh herbs like mint or basil for a unique flavor profile. For those who enjoy a spicy kick, consider adding a pinch of cayenne pepper to the whipped cream. You can also substitute the strawberries for other fruits, such as peaches or cherries, for seasonal variety.
Frequently Asked Questions about Irresistible Strawberry Shortcake Recipe
Can I make the biscuits ahead of time? Yes, you can make the biscuits and store them in an airtight container for up to two days.
Is this recipe suitable for a gluten-free diet? You can use gluten-free flour in place of all-purpose flour for a gluten-free version.
What can I use instead of heavy cream? Half-and-half or coconut cream can be used as alternatives, but for the best results, stick with heavy cream.
Conclusion
Treat yourself to the delightful flavors of the Irresistible Strawberry Shortcake Recipe. It’s simple, delicious, and versatile enough to please anyone. Don’t wait any longer—gather your ingredients and indulge in this timeless classic!
Irresistible Strawberry Shortcake
Ingredients
Method
- Wash strawberries, remove stems, and slice. Toss with 1/4 cup sugar and let sit for 30 minutes.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour, baking powder, salt, and remaining 1/4 cup sugar, then whisk together.
- Cut cold butter into dry ingredients until the mixture resembles coarse crumbs.
- Make a well in the mixture and pour in heavy cream. Gently mix until combined.
- Turn the dough onto a floured surface, shape into a rectangle, and cut into squares or rounds.
- Place biscuits on the baking sheet and bake for 15-20 minutes, or until golden brown.
- Beat remaining heavy cream and vanilla extract until soft peaks form.
- Slice biscuits in half and assemble with macerated strawberries and whipped cream.
- Serve immediately.
