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Strawberry Shortcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 9 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Classic Strawberry Shortcake is a delightful dessert featuring tender, flaky biscuits layered with sweetened fresh strawberries and freshly whipped cream. This recipe combines the bright, juicy flavors of ripe strawberries with the rich creaminess of whipped cream and the comforting texture of homemade shortcakes, making it a perfect summer treat or an elegant dessert for any occasion.

Ingredients

For the Shortcakes

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 2/3 cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Strawberries

  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Strawberries: In a mixing bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Stir well to coat and let them macerate for at least 30 minutes, allowing the strawberries to release their natural juices and become sweetened.
  2. Make the Shortcake Dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
  3. Add Wet Ingredients: In a separate small bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the flour and butter mixture and gently stir until just combined. Be careful not to overmix to keep the shortcakes tender.
  4. Shape and Bake: Turn the dough out onto a lightly floured surface and gently knead it 2 or 3 times. Pat or roll it out to about 1-inch thickness. Use a round biscuit cutter to cut out shortcakes. Place them on a baking sheet lined with parchment paper. Bake in the oven for about 12-15 minutes or until the tops are golden brown and a toothpick inserted comes out clean. Remove from oven and let cool slightly.
  5. Prepare the Whipped Cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form. Be careful not to overwhip.
  6. Assemble the Strawberry Shortcakes: Slice the shortcakes horizontally in half. Spoon a generous amount of the macerated strawberries with their juices onto the bottom half, top with a dollop of whipped cream, then place the top half of the biscuit over the cream. Add additional whipped cream and strawberries on top if desired.

Notes

  • Use cold butter and milk to ensure tender, flaky biscuits.
  • For best results, allow the strawberries to macerate for at least 30 minutes to enhance their natural sweetness and juiciness.
  • Do not overmix the dough to keep the shortcakes light and fluffy.
  • Whip the cream just until soft peaks form to avoid over-beating and turning it into butter.
  • Serve immediately after assembling for the best texture, or store components separately and assemble just before serving.

Find it online: https://cookedbylina.com/strawberry-shortcake-recipe/