Get engaged in the delightful world of desserts with our scrumptious Strawberry Shortcake recipe. This classic, mouthwatering treat combines layers of tender, buttery shortcake with juicy, sun-ripened strawberries and billows of whipped cream. Perfect for any occasion, our recipe promises to deliver a symphony of sweet, tangy, and creamy flavors that will leave your taste buds dancing with joy. Whether you’re hosting a special gathering or simply satisfying a sweet craving, Strawberry Shortcake is a timeless favorite that never fails to bring smiles to the table.
Easy and delicious strawberry shortcake recipe
Strawberry Shortcake is a beloved dessert that consists of layers of lightly sweetened, crumbly shortcake biscuits or sponge cake, piled high with fresh, sliced strawberries that have been macerated to release their natural juices. To complete this heavenly creation, a generous dollop of whipped cream is generously added on top, creating a harmonious blend of textures and flavors that make it a quintessential summertime treat and a favorite at any dessert table.
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup milk
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 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
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the milk and vanilla extract until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it down to about 1-inch thickness.
- Use a round biscuit cutter or a glass to cut out shortcakes from the dough. Place them on a baking sheet lined with parchment paper.
- Bake the shortcakes for about 12-15 minutes or until they are golden brown.
- While the shortcakes are baking, prepare the strawberry filling. Mix the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 15 minutes to macerate and release their juices.
- For the whipped cream, in a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the shortcakes have cooled slightly, slice them in half horizontally.
- Spoon a generous amount of the strawberry mixture onto the bottom half of each shortcake. Add a dollop of whipped cream, and then place the top half of the shortcake on top to assemble the delicious strawberry shortcake.
- Garnish with more whipped cream and a fresh strawberry if desired.
- Serve your delicious homemade Strawberry Shortcakes immediately and enjoy!This recipe serves approximately 6 people, but you can easily adjust the quantities to suit your needs.
Video
Notes
One important thing to note when making Strawberry Shortcake is to handle the shortcake dough gently and avoid overmixing. Overmixing can lead to a tough texture instead of the desired tender and crumbly shortcakes. When combining the wet and dry ingredients, mix only until the dough comes together. Additionally, when patting down the dough and cutting out the shortcakes, handle it as little as possible to maintain a light and airy texture in the final product.
Nutrition
Serving: 100g
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