StrawBerry ShortCake

Strawberry Shortcake is such a classic, refreshing dessert! The combination of sweet strawberries, fluffy cake, and rich whipped cream makes it perfect for any occasion, especially when strawberries are in season. Here’s a simple and delicious recipe for homemade Strawberry Shortcake!

Strawberry Shortcake Recipe

Ingredients:

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (or to taste)
• 1 tsp lemon juice (optional, for extra brightness)

For the Shortcakes:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup heavy cream (plus extra for brushing)
• 1 tsp vanilla extract

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Directions:

1. Prepare the Strawberries:

1. Slice the strawberries and place them in a bowl.
2. Sprinkle the sugar over the strawberries and toss to coat.
3. Let them sit for at least 30 minutes to allow the juices to release and create a syrupy mixture. If you want a brighter flavor, add 1 tsp of lemon juice to the strawberries.

2. Make the Shortcakes:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs (you should still have small chunks of butter).
4. Pour in the heavy cream and vanilla extract, and stir gently until the dough comes together. Be careful not to overmix.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle or circle. Use a round biscuit cutter or a drinking glass to cut out individual shortcakes (you should get about 6-8 shortcakes, depending on the size).
6. Place the shortcakes onto the prepared baking sheet. Brush the tops with a little extra cream to help them brown nicely.
7. Bake for 12-15 minutes, or until the shortcakes are golden brown and cooked through. Remove from the oven and let them cool slightly.

3. Make the Whipped Cream:

1. In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overwhip, as it can turn into butter.

4. Assemble the Strawberry Shortcakes:

1. Slice each shortcake in half horizontally.
2. Spoon some of the macerated strawberries (with juice) onto the bottom half of the shortcake.
3. Top with a generous dollop of whipped cream.
4. Place the top half of the shortcake on top and finish with a few more strawberries and a bit more whipped cream.

Serve:

Serve the Strawberry Shortcake immediately, or you can keep everything separate until you’re ready to serve. This way, the shortcakes stay fresh and the whipped cream remains fluffy.

Tips:

• Freshness: You can make the shortcakes ahead of time, but it’s best to assemble the dessert right before serving to avoid soggy shortcakes.
• Customization: Add a drizzle of chocolate or some fresh mint leaves on top for extra flair.
• Variations: If you want to make it even more decadent, try adding a layer of lemon curd or mascarpone cheese under the whipped cream for a richer flavor.

This dessert is perfect for summer, and it’s sure to impress with its light and fresh flavors! Are you planning to make this for a special occasion, or just because you’re craving it?