Strawberry Shortcake Recipe
Strawberry shortcake is a classic dessert that celebrates the sweet and juicy flavors of fresh strawberries. With layers of tender shortcake, macerated strawberries, and fluffy whipped cream, this dessert is perfect for any occasion. Whether you’re enjoying it at a summer picnic or serving it after dinner, strawberry shortcake is sure to impress everyone.
Why Make This Recipe
There are many reasons to make strawberry shortcake! First, it’s a delightful way to enjoy fresh strawberries when they’re in season. The combination of flavors and textures—from the crumbly shortcake to the luscious whipped cream—creates a dessert that is both simple and elegant. Plus, it’s easy to make, requiring only a few ingredients and minimal preparation time. It’s a dessert that brings joy to both the maker and the eater.
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 cut into small pieces)
- 2/3 cup whole milk
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 1 lb fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar (for strawberries)
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Directions
- In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss them together and let the mixture sit for at least 30 minutes to macerate.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture until it looks crumbly.
- In another bowl, whisk together the milk, beaten egg, and vanilla extract.
- Combine the wet ingredients into the dry ingredients, mixing until just combined.
- On a floured surface, pat the dough into a rectangle and cut out rounds.
- Place the rounds on the baking sheet and brush the tops with milk, then sprinkle them with sugar.
- Bake for 12-15 minutes, or until golden brown. Let them cool on a wire rack.
- To make the whipped cream, beat the chilling heavy cream, powdered sugar, and vanilla together until soft peaks form.
- To serve, split the shortcakes, spoon the strawberries and syrup on the bottom half, add whipped cream, and then place the top back on. Optionally, add more strawberries and whipped cream on top.
How to Serve Strawberry Shortcake
Serve strawberry shortcake right after assembling it for the best experience. You can place it on a dessert plate and garnish with extra strawberries or a dollop of whipped cream. It makes a lovely presentation, especially when served for guests!
How to Store Strawberry Shortcake
Store any leftover shortcakes in an airtight container at room temperature for up to 2 days. However, it’s best to keep the components separate if possible. Store the strawberries in the refrigerator and the whipped cream in the fridge as well. Assemble the shortcakes just before serving to keep them fresh.
Tips to Make Strawberry Shortcake
- Make sure your butter is cold for the best texture in your shortcake.
- Don’t overmix the dough; it should be just combined for tender shortcakes.
- Feel free to adjust the amount of sugar in the strawberry mixture depending on your sweetness preference.
- Use heavy cream that is nice and cold for the best whipped cream results.
Variation
For a twist on this classic dessert, try adding a layer of lemon curd or mixing in some mint with the strawberries. You can also experiment with different fruits like blueberries or raspberries for a fruity mix.
FAQs
Can I make the shortcake ahead of time?
Yes, you can make the shortcakes a day before. Just store them in an airtight container at room temperature.Can I use frozen strawberries?
While fresh strawberries are best for this recipe, you can use frozen strawberries if fresh ones aren’t available. Just thaw them and drain excess moisture before using.How do I whip the cream properly?
Make sure your bowl and beaters are cold to help the cream whip up nicely. Start at a low speed to avoid splattering, then increase the speed to medium-high until soft peaks form.
