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Introduction
There’s something truly magical about a strawberry shortcake, especially when it’s made with fresh, juicy strawberries and tender, flaky shortcakes. Perfect for summer gatherings or a sweet treat any time of the year, this classic dessert is sure to impress. With a dollop of whipped cream and a sprinkle of love, let’s dive into this delightful recipe!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- Whipped cream, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 shortcakes
Directions and Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract, stirring gently until just combined.
- Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick.
- Cut the shortcakes into rounds using a biscuit cutter and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown. Let cool slightly.
- While the shortcakes are baking, combine the sliced strawberries and 1/4 cup sugar in a bowl. Let them sit for about 15 minutes to release their juices.
- To assemble, split each shortcake in half horizontally. Spoon some strawberries over the bottom half, add whipped cream, and then place the top half on.
- Serve immediately, with extra strawberries and whipped cream on the side.
Notes or Tips
- For extra flavor, you can add a splash of lemon juice to the strawberries.
- Feel free to use almond extract instead of vanilla for a unique twist.
- Ensure your butter is cold for the flakiest shortcakes.
Cooking Techniques
Creating the perfect strawberry shortcake involves the art of biscuit-making, where you blend cold butter into flour to achieve a light and fluffy texture. Patting the dough instead of rolling it ensures that the shortcakes remain tender, giving you that melt-in-your-mouth experience.
FAQ
- Can I make the shortcakes ahead of time? Yes, you can bake the shortcakes a day in advance and store them in an airtight container.
- What can I substitute for heavy cream? Half-and-half or whole milk can be used, but this may result in a denser shortcake.
- Can I use frozen strawberries? Fresh strawberries are best, but if using frozen, make sure to thaw and drain them to avoid excess moisture.
Conclusion
With its layers of buttery cake, succulent strawberries, and fluffy whipped cream, this strawberry shortcake recipe is bound to become a favorite. Perfect for summer picnics or a delightful end to any meal, this dessert promises to bring a smile to everyone’s face. Enjoy every delightful bite!
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