Strawberry Shortcake Recipe
This classic Strawberry Shortcake recipe features tender, buttery shortcakes topped with sweet, macerated fresh strawberries and fluffy homemade whipped cream. It is a perfect balanced dessert that combines a light biscuit with juicy fruit and creamy topping, ideal for spring and summer gatherings.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Strawberries
- 1 and ½ pounds fresh strawberries
- ¼ cup granulated sugar (for strawberries)
Shortcakes
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for shortcakes)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare strawberries: Slice the fresh strawberries and place them in a bowl. Sprinkle with ¼ cup granulated sugar and gently toss to coat. Let the mixture sit for at least 30 minutes to macerate, which enhances the sweetness and juiciness.
- Preheat oven: Heat your oven to 425°F (220°C) to get it ready for baking the shortcakes.
- Mix dry ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Stir thoroughly to evenly distribute all ingredients.
- Incorporate butter: Cut the cold unsalted butter into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs. This step ensures tender, flaky shortcakes.
- Add wet ingredients: Pour in ⅔ cup whole milk and 1 teaspoon vanilla extract into the crumbly mixture. Stir gently until just combined, being careful not to overmix.
- Form shortcakes: Drop spoonfuls of the dough onto a parchment-lined baking sheet to form six evenly sized shortcakes, leaving space between each.
- Bake: Place the baking sheet in the preheated oven and bake the shortcakes for 12 to 15 minutes or until they turn golden brown. Once done, remove them and let cool on a rack for about 10 minutes.
- Whip cream: In a chilled bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form, indicating light and fluffy whipped cream.
- Assemble dessert: Carefully split each shortcake horizontally. Layer the bottom half with a generous amount of the macerated strawberries followed by a dollop of whipped cream. Place the top half of the shortcake over the filling and serve immediately for best freshness and flavor.
Notes
- For best results, use fresh, ripe strawberries that are in season.
- Cold butter is essential for flaky shortcakes; avoid melting it.
- Allow the strawberries to macerate to enhance sweetness and juiciness naturally.
- You can substitute whole milk with buttermilk for a tangier flavor in shortcakes.
- Whip the cream just until soft peaks form to avoid overwhipping into butter.
- Serve the shortcakes the same day to maintain freshness and texture.
Keywords: Strawberry Shortcake, Fresh Strawberries, Shortcake Recipe, Whipped Cream Dessert, Summer Dessert, Classic American Dessert
Find it online: https://delishfamilyrecipe.com/strawberry-shortcake-recipe/
