Strawberry shortcake is a delightful dessert that captures the essence of summer in every bite. With its fluffy biscuits, luscious strawberries, and whipped cream, it’s like a sweet hug from a sunny day. Picture this: biting into a tender biscuit topped with juicy strawberries drizzled in syrup, all crowned with clouds of whipped cream. It’s heaven on a plate.
This dessert isn’t just for special occasions; it’s perfect for picnics, barbecues, or when you simply need a pick-me-up. I remember the first time I made strawberry shortcake—it was during a family gathering, and the moment I served it, my relatives practically lunged at the dessert table like seagulls after fries. We all agreed that nothing brings people together quite like delicious food and laughter.
Why You'll Love This Recipe
- You’ll fall in love with how easy it is to whip up strawberry shortcake from scratch
- It bursts with flavor thanks to fresh strawberries and smooth whipped cream
- The stunning layers create an eye-catching presentation that’s sure to impress guests
- Plus, it’s versatile enough to adapt with other fruits or toppings based on your mood!
Sharing this strawberry shortcake recipe has brought smiles and satisfied bellies around my kitchen table—no one can resist its charm!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Strawberries: Look for ripe, red strawberries; they should smell sweet and feel slightly firm.
All-Purpose Flour: Use unbleached flour for better flavor and texture in the biscuits.
Baking Powder: Ensure it’s fresh for optimal rise and fluffiness in your shortcakes.
Sugar: Granulated sugar works best for both the strawberries and the biscuit dough.
Unsalted Butter: Cold butter helps create flaky layers in your biscuits; don’t skip this!
Heavy Cream: For whipping; use very cold cream to achieve soft peaks easily.
Vanilla Extract: A splash adds warmth and depth to both the whipped cream and biscuits.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Strawberries: Start by washing about 2 cups of fresh strawberries under cold water. Slice them into halves or quarters depending on your preference. Sprinkle with sugar to enhance their sweetness while letting them sit—it’s like giving them a spa day!
Make the Biscuit Dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, and a pinch of salt. Cut in ½ cup of cold unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
Add Cream and Mix: Pour in 1 cup of heavy cream along with 1 teaspoon of vanilla extract. Stir gently until just combined—don’t overmix! You want those fluffy textures that make your biscuits irresistible.
Shape the Biscuits: Turn the dough onto a lightly floured surface. Pat it into a rectangle about an inch thick. Cut out rounds using a biscuit cutter or even a glass—this part is fun! Place them on a lined baking sheet.
Bake Until Golden Brown: Pop those beauties into the preheated oven for about 15-20 minutes or until they’re golden brown on top and fill your kitchen with heavenly aromas. Try not to eat them straight off the tray—trust me!
Whip Up Some Cream: While your biscuits cool down slightly, pour another cup of heavy cream into a chilled bowl. Whip until soft peaks form; add sugar to taste if you desire extra sweetness along with another dash of vanilla extract!
Now that you’re all set up with these steps, you can assemble your magnificent strawberry shortcake creation! Just slice those warm biscuits in half horizontally, pile on macerated strawberries with their syrupy goodness, then top generously with whipped cream.
Enjoy each delightful bite as you bask in strawberry bliss – because who doesn’t love dessert that feels like summer?
You Must Know
- Strawberry shortcake is all about fresh ingredients
- Use ripe strawberries for maximum sweetness and flavor
- The light, fluffy texture of whipped cream complements the soft cake perfectly, creating a delightful contrast that will have you dreaming of summer with each bite
Perfecting the Cooking Process
Begin by baking the shortcake first, letting it cool while preparing the strawberries and whipped cream. This sequence ensures everything is fresh and ready to assemble without any delays or sogginess.
Add Your Touch
Feel free to swap strawberries for other berries or even peaches for a seasonal twist. Experimenting with flavored whipped cream can also add an exciting surprise to your dessert!
Storing & Reheating
Store leftover strawberry shortcake in an airtight container in the refrigerator for up to two days. For best results, keep components separate until serving to maintain freshness.
Chef's Helpful Tips
- Use chilled utensils when whipping cream; this ensures it whips quickly and holds its shape beautifully
- Always taste your strawberries before using them, as sweetness varies significantly between batches
- Lastly, don’t be afraid to layer flavors; adding a dash of vanilla can elevate your whipped cream!
The first time I made strawberry shortcake for my friends, they devoured it in minutes and begged for seconds! Their laughter filled the kitchen as they fought over the last slice—a memory etched forever in my heart.
FAQ
Can I make strawberry shortcake ahead of time?
Yes, you can prepare components ahead but assemble them just before serving for freshness.
What type of strawberries should I use?
Always choose ripe, sweet strawberries for the best flavor in your strawberry shortcake.
How do I prevent my cake from becoming soggy?
Serve immediately after assembly or store components separately until ready to enjoy.
Strawberry Shortcake
Strawberry shortcake is a classic summer dessert that combines fluffy biscuits, sweet strawberries, and rich whipped cream into a delightful treat. Perfect for picnics or gatherings, this recipe is easy to make from scratch and adaptable with various fruits. With layers of flavor and a beautiful presentation, it’s sure to impress your friends and family.
- Total Time: 40 minutes
- Yield: Serves 8
Ingredients
- 2 cups fresh strawberries
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted cold butter
- 1 cup heavy cream (plus more for whipping)
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries by washing and slicing them. Sprinkle with sugar and let sit.
- Preheat the oven to 425°F (220°C). In a bowl, whisk flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
- Add cream and vanilla; stir gently until just combined.
- Turn dough onto a floured surface, shape into a rectangle, and cut out biscuits. Place on a baking sheet.
- Bake for 15-20 minutes until golden brown.
- Whip additional cream until soft peaks form; add sugar if desired.
- Assemble by slicing biscuits in half, layering strawberries, and topping with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with toppings (150g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
