Strawberry Shortcake is a classic dessert that’s light, refreshing, and bursting with sweet strawberry flavor. It’s made with tender, buttery shortcakes, juicy strawberries, and a generous dollop of whipped cream. Perfect for summer gatherings, or any time you want to treat yourself to something simple yet indulgent!
Here’s a delicious and easy recipe for Strawberry Shortcake:
Ingredients:
For the Strawberries:
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4 cups fresh strawberries, hulled and sliced
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1/4 cup granulated sugar (more or less depending on sweetness of the berries)
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1 teaspoon lemon juice (optional, for added brightness)
For the Shortcakes:
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2 cups all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cut into small cubes
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2/3 cup whole milk (or heavy cream for a richer shortcake)
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1 teaspoon vanilla extract
For the Whipped Cream:
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1 cup heavy cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
Instructions:
1. Prepare the Strawberries:
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In a bowl, combine the sliced strawberries and granulated sugar. Stir gently to coat the berries. Let them sit for about 30 minutes to an hour so they release their juices and become sweet and syrupy. You can also add a bit of lemon juice for a tangy kick.
2. Make the Shortcakes:
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Preheat your oven to 425°F (220°C).
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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Add the cold butter cubes to the flour mixture. Use a pastry cutter, forks, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
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Pour in the milk (or cream) and vanilla extract, stirring gently until just combined. Be careful not to overmix—the dough should be slightly sticky.
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Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle or round about 1-inch thick. Using a round cutter (about 2-3 inches in diameter), cut out the shortcakes. You should get around 6-8 shortcakes, depending on the size.
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Place the shortcakes on a baking sheet lined with parchment paper. Brush the tops lightly with a bit of milk or cream for a golden finish.
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Bake for 12-15 minutes, or until the shortcakes are golden brown on top. Let them cool for a few minutes before serving.
3. Make the Whipped Cream:
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In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip—it should be fluffy, not buttery.
4. Assemble the Strawberry Shortcakes:
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Slice the baked shortcakes in half horizontally.
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Spoon a generous amount of the strawberry mixture (with some of the syrup) onto the bottom half of each shortcake.
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Top with a dollop of whipped cream.
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Place the top half of the shortcake on top, and garnish with more strawberries and whipped cream.
Tips & Variations:
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Make-Ahead: You can make the shortcakes a day ahead and store them in an airtight container. Just reheat them in the oven for a few minutes before assembling.
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Extra Flavor: Add a few fresh mint leaves on top for a refreshing touch, or a drizzle of chocolate sauce for a decadent twist.
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Other Fruits: While classic strawberry shortcake is made with strawberries, you can also swap in other berries like blueberries or raspberries, or even a combination of berries.
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Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of this dessert.
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Mini Shortcakes: Instead of large shortcakes, you can make mini ones by using a smaller cutter. This is great for individual servings or serving at parties.
Strawberry Shortcake is always a crowd-pleaser, with its fluffy shortcakes, sweet strawberries, and creamy whipped topping. Enjoy this light and delicious dessert that’s perfect for any occasion!