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There’s something irresistibly joyful about a classic strawberry shortcake, and this Strawberry Shortcake Recipe captures all the magic of fresh summer strawberries, tender buttery shortcakes, and silky whipped cream in every bite. This dessert feels like a warm hug on a plate—simple, light, and delightfully fresh. Whether you’re serving it for a family gathering or a casual afternoon treat, it’s guaranteed to bring smiles around the table with its perfect balance of sweetness and texture.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for bringing out the best in your Strawberry Shortcake Recipe. Each component plays a starring role, from the fresh, juicy strawberries to the flaky richness of the shortcakes themselves, making every bite unforgettable.
- 1 lb fresh strawberries: Choose ripe, fragrant berries for the brightest flavor and natural sweetness.
- 2 cups all-purpose flour: The foundation for soft and tender shortcakes.
- 1 cup granulated sugar: Sweetens the shortcakes and macerates the strawberries perfectly.
- 1 tbsp baking powder: Essential for light, fluffy rising in the shortcakes.
- 1/2 tsp salt: Balances sweetness and enhances all flavors.
- 1/2 cup unsalted butter (cold): Cut into the flour for flaky, melt-in-your-mouth texture.
- 1 cup heavy cream (plus extra for whipping): Adds richness to the dough and creates luscious whipped cream.
- 1 tsp vanilla extract: Provides a warm, comforting note in both the dough and cream.
How to Make Strawberry Shortcake Recipe
Step 1: Prepare Your Oven and Strawberries
Start by preheating your oven to 425°F (220°C), the perfect heat for golden, tender shortcakes. While it warms up, rinse your strawberries thoroughly and slice them into even pieces, so they release their sweet juices as they macerate.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisking these dry ingredients together ensures an even distribution of rising agents, sweetness, and seasoning in every bite of your shortcake.
Step 3: Cut in the Cold Butter
Next, add the cold unsalted butter and use a pastry cutter or your fingers to break it into the flour mixture until it resembles coarse crumbs. This step is crucial for creating flaky layers that give the shortcakes their signature texture.
Step 4: Combine Cream and Vanilla
In a separate bowl, gently stir together the heavy cream and vanilla extract. Slowly pour this liquid mix into your dry ingredients, folding it in carefully just until the dough comes together. Overmixing can toughen your shortcakes, so handle it with care.
Step 5: Shape and Bake Your Shortcakes
Drop spoonfuls of dough onto an ungreased baking sheet, spacing them apart to allow for spreading. Pop them into the oven and bake for 15 to 20 minutes or until they turn a lovely golden brown. This step brings the flaky, buttery shortcakes to life with delightful crisp edges and soft centers.
Step 6: Whip the Cream
While the shortcakes are baking, whip the additional heavy cream with a bit of sugar until soft peaks form. This whipped cream crowns the dessert with fluffy sweetness and a silky finish.
Step 7: Assemble and Serve
Serve your warm shortcakes topped generously with sliced strawberries and a dollop of fresh whipped cream. The warm biscuits soak up the strawberry juices, creating a perfect harmony of flavors in every mouthful.
How to Serve Strawberry Shortcake Recipe
Garnishes
The classic toppings of sliced strawberries and whipped cream are incredibly satisfying, but you can brighten it up further by adding a sprinkle of finely chopped mint, a dusting of powdered sugar, or even a drizzle of balsamic glaze for contrast. These simple additions can elevate the dish visually and add subtle layers of flavor.
Side Dishes
Pairing your strawberry shortcake with a light side complements its sweetness beautifully. Consider serving alongside a refreshing green salad with a tangy vinaigrette or a scoop of vanilla ice cream for those extra indulgent moments. Fresh fruit salads are also a lovely option, keeping the meal light and fruity.
Creative Ways to Present
For a playful twist, try serving this dessert as individual parfaits layered in clear glasses with crushed shortcake, strawberries, and whipped cream. Another fun option is to slice the shortcakes horizontally and build layered strawberry shortcake sandwiches. These ideas make the dessert feel festive and perfect for gatherings or special occasions.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store unassembled shortcakes in an airtight container at room temperature for up to two days to keep them fresh and tender. Keep the strawberries and whipped cream separate in the refrigerator to preserve their texture and flavor.
Freezing
You can freeze baked shortcakes by wrapping them tightly in plastic wrap and aluminum foil, then storing them in a freezer bag for up to 2 months. When ready to use, thaw at room temperature and reheat briefly in the oven before assembling with fresh strawberries and cream.
Reheating
To revive leftover shortcakes, warm them gently in an oven preheated to 350°F (175°C) for about 5 to 7 minutes. This brings back their flaky texture without drying them out. Avoid microwaving, as it can make the shortcakes rubbery.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for the bright flavor and texture, you can use frozen strawberries if fresh aren’t available. Just thaw and drain them well to prevent excess liquid from making the shortcakes soggy.
Is there a gluten-free version of this Strawberry Shortcake Recipe?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just be mindful that the texture might be slightly different but still deliciously satisfying.
Can I make the shortcake dough ahead of time?
You can prepare the dough and refrigerate it for up to 24 hours before baking. This can improve the flavor as the butter firms up again and the mixture rests, but be sure to let it warm slightly before baking.
How do I keep the whipped cream from getting watery?
Whip the cream just until soft peaks form and keep it chilled until ready to serve. Adding a small amount of powdered sugar or cream stabilizer can also help maintain its fluffy texture longer.
What can I substitute for heavy cream in this recipe?
If heavy cream isn’t available, full-fat coconut cream or a homemade mixture of milk and butter can work in a pinch, though the whipped cream won’t be quite the same. For the shortcake dough, regular milk can replace heavy cream but expect a slightly less rich texture.
Final Thoughts
Making this Strawberry Shortcake Recipe feels like creating a little moment of joy you can share with everyone you love. It’s simple, fresh, and endlessly comforting—a perfect reminder that sometimes the best desserts come from a handful of quality ingredients and a bit of love in the kitchen. Don’t wait for a special occasion to try it; bake a batch soon and watch it become an instant favorite!
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Strawberry Shortcake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and delightful Strawberry Shortcake recipe featuring tender, golden shortcakes topped with fresh, juicy strawberries and homemade whipped cream. Perfect for a light dessert or summer treat, this recipe takes about 35 minutes and yields eight servings.
Ingredients
Strawberries
- 1 lb fresh strawberries
Shortcake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold)
- 1 cup heavy cream
- 1 tsp vanilla extract
Whipped Cream
- 1/2 cup heavy cream (extra for whipping)
- 2 tbsp granulated sugar (for whipping cream)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Prepare Strawberries: Rinse and slice the fresh strawberries evenly to ensure consistent sweetness and texture for topping.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Incorporate Butter: Cut the cold unsalted butter into the dry mixture using a pastry cutter or fingers until it forms coarse crumbs, ensuring flakiness in the shortcakes.
- Combine Wet Ingredients: In a separate bowl, mix the heavy cream and vanilla extract. Gradually add this wet mixture to the dry ingredients, stirring slowly until just combined into a dough.
- Shape and Bake: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper or lightly greased. Bake the shortcakes for 15-20 minutes until golden brown and cooked through.
- Make Whipped Cream: While the shortcakes bake, whip the extra heavy cream with granulated sugar until soft peaks form, creating a smooth and fluffy topping.
- Assemble and Serve: Serve the warm shortcakes topped generously with sliced strawberries and a dollop of freshly whipped cream for a classic strawberry shortcake experience.
Notes
- Use cold butter to ensure a flaky texture in the shortcakes.
- If strawberries are not very sweet, sprinkle a little sugar on them and let them macerate for 10 minutes before serving.
- You can substitute heavy cream with half-and-half for a lighter whipped cream, though it might not whip as stiff.
- For an extra touch, add a splash of lemon juice to strawberries to enhance flavor.
- Store leftover shortcakes and whipped cream separately in the fridge and reheat shortcakes briefly before serving.
