Introduction
Nothing says summer quite like a delightful Strawberry Shortcake! This classic dessert combines the sweetness of ripe strawberries with fluffy, tender shortcakes topped with a generous dollop of whipped cream. Perfect for warm evenings or backyard gatherings, this easy-to-make recipe will have your friends and family coming back for seconds. With each bite, you’ll experience a burst of flavor that’s both refreshing and comforting — a true celebration of summer’s bounty!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for the shortcake)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream, plus more for whipping
- 1 teaspoon vanilla extract
- Whipped cream for topping
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Directions and Instructions
- In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Stir well and allow the mixture to sit for about 30 minutes to macerate. This will help the strawberries release their natural juices, creating a sweet syrup.
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs, with pea-sized pieces of butter still visible.
- Pour in the heavy cream and vanilla extract, and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Lightly flour a clean surface and turn the dough onto it. Knead gently just a couple of times, then pat the dough into a rectangle about 1-inch thick.
- Using a round cutter, cut out shortcakes from the dough and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown and fluffy.
- Remove from the oven and let cool slightly on a wire rack.
- To assemble, slice the shortcakes in half horizontally, layer with the macerated strawberries and a generous spoonful of whipped cream, then replace the top half of the shortcake.
- Serve immediately, and enjoy the deliciousness of summer in every bite!
Notes or Tips
For an extra touch, try adding a splash of lemon juice to the strawberries for a zesty kick. You can also make the whipped cream a bit more special by folding in a spoonful of powdered sugar or a dash of almond extract. This dessert is best enjoyed the day it’s made, but if you have leftovers, store the components separately to keep everything fresh!
Cooking Techniques
The key to fluffy shortcakes is to handle the dough gently and avoid overmixing. This prevents the shortcakes from becoming tough. Lastly, ensuring your butter is cold will create tender, flaky layers in the shortcake, while macerating the strawberries enhances their natural sweetness and creates a lovely syrup.
FAQ
Can I use frozen strawberries? While fresh strawberries are recommended for the best flavor and texture, you can certainly use frozen strawberries in a pinch. Just make sure to thaw and drain them to avoid excess moisture in your shortcake.
How can I store leftover shortcake? For the best taste and texture, store the shortcake components separately. Keep the shortcakes in an airtight container at room temperature and the strawberries and whipped cream in the fridge. Assemble just before serving!
Conclusion
This Easy Strawberry Shortcake is sure to become a summertime favorite in your home. It’s simple, quick, and absolutely scrumptious! Whether you enjoy it on a sunny patio or at a festive gathering, this delightful dessert encapsulates the essence of summer with every mouthwateringly sweet bite. Enjoy your baking adventure!