Strawberry Shortcake is a classic, beloved dessert that combines tender, flaky shortcakes with sweet, juicy strawberries and fluffy whipped cream. Perfect for spring and summer gatherings, this dessert is a delightful way to showcase the season’s best strawberries. Whether you’re hosting a barbecue, picnic, or family dinner, this simple yet elegant dessert is sure to impress.
Ingredients:
For the Shortcakes:
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
⅔ cup heavy cream
1 large egg
1 teaspoon vanilla extract
For the Strawberries:
4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
For the Whipped Cream:
1 ½ cups heavy whipping cream, chilled
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries with ¼ cup of granulated sugar.
Stir to coat evenly, then set aside for 30 minutes to macerate. This process will allow the strawberries to release their natural juices, creating a sweet, syrupy sauce.
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Make the Shortcakes:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
Use a biscuit cutter or a glass to cut the dough into 8-10 circles. Transfer the circles onto the prepared baking sheet.
Bake for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let the shortcakes cool slightly.
Prepare the Whipped Cream:
In a large bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Assemble the Shortcakes:
Slice each shortcake in half horizontally.
Spoon a generous amount of macerated strawberries and their juices over the bottom half of each shortcake.
Add a dollop of freshly whipped cream on top of the strawberries.
Place the top half of the shortcake over the cream, and garnish with additional strawberries and a little more whipped cream, if desired.
Serve:
Serve immediately and enjoy this fresh, classic strawberry shortcake.
Serving Tips:
Serve Immediately: For the best texture and flavor, assemble and serve the shortcakes right after preparing. This ensures the shortcakes stay fresh and the whipped cream retains its fluffiness.
Presentation: For an elegant touch, serve the shortcakes on a decorative plate, and garnish with additional fresh strawberries and a sprig of mint.
Portion Control: Consider cutting the shortcakes into smaller pieces if serving at a larger gathering. This allows guests to sample other desserts without feeling too full.
Accompaniments: Pair the strawberry shortcake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added indulgence.
Storage Tips:
Store Shortcakes Separately: If you have leftover shortcakes, store them in an airtight container at room temperature for up to 2 days. This will keep them from becoming soggy.
Refrigerate Strawberries: The macerated strawberries can be stored in the refrigerator for up to 2 days in a sealed container. They may continue to release juice, enhancing their flavor.
Keep Whipped Cream Fresh: Store any leftover whipped cream in an airtight container in the refrigerator. It’s best used within 2 days, but you can re-whip it slightly before serving if it loses some volume.
Assemble Just Before Serving: To maintain the best texture, assemble the shortcakes just before you plan to serve them. This prevents the shortcakes from becoming soggy from the strawberries and whipped cream.
Related Recipes:
- No Bake Strawberry Shortcake
- Strawberry Shortcake Cheesecake Dessert Sushi Rolls
- Cheesecake Crescent Rolls Casserole
FAQs:
Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes ahead of time. Store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the shortcakes for up to 1 month. Just thaw at room temperature and reheat in a 350°F oven for a few minutes to refresh their texture before serving.
Can I use store-bought whipped cream?
Yes, store-bought whipped cream can be used as a time-saver. However, homemade whipped cream offers a fresher and richer flavor. If using store-bought, try to find a high-quality whipped cream or use a whipped topping like stabilized Cool Whip for convenience.
What other fruits can I use besides strawberries?
While strawberries are traditional, you can use other fruits such as blueberries, raspberries, or peaches. A mix of berries also works beautifully. Just be sure to macerate the fruit with sugar to enhance its natural sweetness.
How do I keep the shortcakes from getting soggy?
To prevent sogginess, wait to assemble the shortcakes until just before serving. Store the strawberries and whipped cream separately, and only add them to the shortcakes when ready to eat. This will help preserve the crisp, flaky texture of the shortcakes.
Conclusion:
This classic strawberry shortcake recipe is a must-try for any dessert lover. Its combination of tender shortcake, sweet strawberries, and creamy whipped topping captures the essence of a traditional summer treat. Perfect for family gatherings, special occasions, or simply enjoying the seasonal bounty, this recipe is sure to become a favorite in your household. Give it a try and savor the taste of this delightful dessert!
📖 Recipe:
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Classic Strawberry Shortcake
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Classic Strawberry Shortcake recipe features tender, flaky homemade shortcakes paired with sweet macerated strawberries and topped with fluffy whipped cream. It’s the perfect summer dessert that is easy to make and bursting with fresh flavors. Ideal for any gathering, this strawberry shortcake is a timeless favorite that showcases the best of seasonal strawberries. Enjoy this delicious treat in just 35 minutes!
Ingredients
For the Shortcakes:
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
⅔ cup heavy cream
1 large egg
1 teaspoon vanilla extract
For the Strawberries:
4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
For the Whipped Cream:
1 ½ cups heavy whipping cream, chilled
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: Combine strawberries and granulated sugar. Let sit for 30 minutes to macerate.
- Preheat the Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the Shortcakes: Mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Whisk together heavy cream, egg, and vanilla. Combine wet and dry ingredients.
- Shape and Bake: Roll dough into 1-inch thickness and cut into circles. Place on the baking sheet and bake for 12-15 minutes until golden brown.
- Make Whipped Cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the Shortcakes: Slice each shortcake in half, layer with strawberries and whipped cream, then serve.
Notes
You can prepare the shortcakes ahead of time and store them at room temperature for up to 2 days.
Substitute other fresh fruits like raspberries or blueberries for a twist on the classic strawberry shortcake.
Use cold butter for a flaky texture and avoid overmixing the dough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal
