There’s something irresistibly charming about the classic dessert, Strawberry Shortcake. Its simplicity, combined with the freshness of ripe strawberries and the lightness of whipped cream, creates a timeless treat that has been delighting taste buds for generations. As a professional food blogger, I’ve had the pleasure of trying countless variations of this dessert, but there’s one recipe that truly stands out. My family absolutely adores it, and it’s often requested for special occasions. The balance of flavors and textures makes it a favorite at our gatherings, and I’m excited to share this delightful recipe with you.

Ingredients

To achieve the perfect Strawberry Shortcake, you’ll need a selection of fresh and high-quality ingredients. Here’s what you’ll need:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Instructions

Creating the perfect Strawberry Shortcake involves several key steps. Each part of the process contributes to the final product’s delicious taste and appealing presentation. Here’s how to do it:

1. Preheat your oven: Start by preheating your oven to 425°F (220°C). This ensures that your shortcakes will bake evenly.
2. Prepare the shortcake dough: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined.
3. Shape the shortcakes: Turn the dough out onto a lightly floured surface and gently knead it a few times. Roll it out to about 1/2-inch thickness. Using a round cutter, cut out shortcake rounds and place them on a baking sheet lined with parchment paper.
4. Bake the shortcakes: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let them cool on a wire rack.
5. Prepare the strawberries: While the shortcakes are baking, toss the sliced strawberries with 1/4 cup of sugar in a bowl. Let them sit for about 20-30 minutes to macerate and release their juices.
6. Make the whipped cream: In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.
7. Assemble the shortcakes: Once the shortcakes are cool, slice them in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, add a dollop of whipped cream, and place the top half of the shortcake on top. Add another spoonful of strawberries and a final dollop of whipped cream.
8. Serve immediately: Strawberry Shortcakes are best enjoyed fresh, so serve them right away for the best taste and texture.

Nutrition Facts

This recipe serves 8 people, with each serving containing approximately 350 calories. It’s a delightful treat that offers a balanced combination of sweetness, creaminess, and a bit of crunch from the shortcakes.

Preparation Time

The total time to prepare and serve this Strawberry Shortcake is about 45 minutes. This includes 15 minutes for preparation, 15 minutes for baking, and another 15 minutes for assembling and serving.

How to Serve

Strawberry Shortcake can be served in a variety of ways to enhance the dining experience:

• Serve with a side of freshly brewed tea or coffee for a delightful afternoon treat.
• Add a scoop of your favorite vanilla ice cream on the side for an extra indulgent dessert.
• Garnish with a sprig of mint for a touch of color and a hint of freshness.
• For a more decadent option, drizzle with a bit of melted chocolate or caramel sauce.
• Consider using a decorative dessert plate to elevate the presentation when serving guests.

Additional Tips

Here are some additional tips to ensure your Strawberry Shortcake turns out perfectly every time:

1. Chill the butter: Ensure your butter is very cold before incorporating it into the flour mixture. This helps create a flaky texture in the shortcakes.
2. Don’t overmix the dough: Mix the dough just until it comes together. Overmixing can result in tough shortcakes.
3. Macerate the strawberries: Allowing the strawberries to sit with sugar draws out their natural juices, creating a delicious syrup that enhances the flavor of the dessert.
4. Chill the mixing bowl and beaters: When making whipped cream, chilling the equipment helps stabilize the cream and allows it to whip up more quickly.
5. Experiment with flavors: For a twist, try adding a bit of lemon zest to the shortcake dough or a splash of balsamic vinegar to the strawberries for added depth of flavor.

FAQ Section

Here are some common questions about Strawberry Shortcake and their answers:

1. Can I use frozen strawberries instead of fresh ones? Yes, you can use frozen strawberries if fresh ones are not available. Thaw them completely and drain excess liquid before macerating with sugar.
2. Can I make the shortcakes in advance? Yes, you can bake the shortcakes a day ahead. Store them in an airtight container at room temperature and reheat briefly in the oven before serving.
3. Is there a dairy-free option for this recipe? Yes, you can substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream for a dairy-free version.
4. How do I store leftovers? Store any leftover shortcakes in an airtight container at room temperature. The strawberries and whipped cream should be stored separately in the refrigerator and assembled just before serving.
5. Can I use other fruits instead of strawberries? Absolutely! This recipe works well with other fruits like blueberries, raspberries, or peaches. Adjust the sugar in the fruit mixture according to the sweetness of the fruit you choose.