Introduction
There’s something truly special about a homemade strawberry shortcake. This classic dessert, with its fragrant strawberries, fluffy shortcakes, and rich whipped cream, is a delightful way to celebrate summer. Picture juicy, sweet strawberries nestled between tender, golden shortcake layers, all topped off with a cloud of whipped cream. If that doesn’t make your mouth water, I don’t know what will! Whether it’s for a family gathering, a picnic, or simply to treat yourself, this strawberry shortcake recipe is sure to impress.
Ingredients
- 1 pound strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- Whipped cream for serving
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
Directions and Instructions
- Start by combining the sliced strawberries with 2 tablespoons of granulated sugar in a bowl. This will allow the strawberries to macerate, releasing their natural juices and sweetness. Set them aside while you prepare the shortcakes.
- Preheat your oven to 425°F (220°C) to get it nice and hot for baking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Using a pastry cutter or your fingertips, cut in the cold, cubed butter until the mixture resembles coarse crumbs. This step is essential for achieving a tender texture in your shortcakes.
- Gently stir in the heavy cream and vanilla extract until just combined. Be careful not to overmix; you want the dough to be slightly sticky.
- Turn the dough out onto a lightly floured surface. Knead it gently a few times until it comes together, then pat it into a 1-inch thick round.
- Using a round cutter, cut out shortcakes from the dough and place them on a baking sheet lined with parchment paper.
- Brush the tops of the shortcakes lightly with additional heavy cream, then sprinkle a little sugar on top for that sweet, crunchy finish.
- Bake in the preheated oven for about 15-20 minutes, or until the shortcakes are golden brown and fragrant.
- Once baked, allow the shortcakes to cool slightly before splitting them in half horizontally.
- Assemble your shortcakes by layering the bottom half with a generous spoonful of the macerated strawberries, followed by a dollop of whipped cream.
- Place the other half of the shortcake on top, and serve immediately for the best experience!
Notes or Tips
- For an extra touch, consider adding a splash of lemon juice or a sprinkle of lemon zest to the macerated strawberries for a zesty kick.
- If you prefer a sweeter shortcake, feel free to add an additional tablespoon of sugar to the dough.
- These shortcakes can be made in advance and stored in an airtight container for up to 2 days. Just reheat them gently in the oven before serving!
Cooking Techniques
The key technique for perfect shortcakes is to handle the dough as little as possible. Kneading the dough gently will ensure a tender crumb, while using cold butter helps create that delightful golden crust. Don’t be afraid to get your hands a little messy — it’s all part of the fun!
FAQ
- Can I use frozen strawberries? Yes! Thaw and drain frozen strawberries before macerating to avoid excess moisture.
- What’s a good substitute for heavy cream? You can use half-and-half or milk, but your whipped cream may not be as rich and fluffy.
- How should I store leftovers? Keep any leftovers in the refrigerator, and reassemble the shortcakes right before serving to maintain their texture.
Conclusion
And there you have it — a delightful strawberry shortcake that’s sure to bring smiles and joy to any gathering. The combination of sweet strawberries, fluffy shortcakes, and whipped cream creates a symphony of textures and flavors that’s simply irresistible. So gather your loved ones, whip up this dreamy dessert, and enjoy every delicious bite!