Introduction
There’s nothing quite like the sweetness of summer strawberries, especially when they’re transformed into a delightful strawberry shortcake. This classic dessert boasts layers of tender, fluffy biscuits, juicy strawberries, and luscious whipped cream that meld together into a symphony of flavors and textures. Perfect for gatherings, picnics, or simply enjoying at home, this recipe will surely become a cherished favorite!
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream, plus more for serving
- 1 teaspoon vanilla extract
- Whipped cream, for serving
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 mixing bowl, combine the sliced strawberries and granulated sugar. Toss to coat the berries and let them macerate for at least 30 minutes to enhance their natural sweetness.
- Preheat your oven to 425°F (220°C), filling your kitchen with the promise of warm, baked goodness.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs that hold just a hint of cold butter chunks.
- In a separate bowl, mix the heavy cream and vanilla extract. Pour this luscious mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Turn the dough onto a floured surface and gently knead a few times until it comes together. Pat it into a 1-inch thick round, promising tender biscuits.
- Using a biscuit cutter or a glass, cut out biscuits and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown, with a warm buttery aroma filling your home.
- While the biscuits are baking, whip the remaining heavy cream until soft peaks form, creating fluffy clouds of cream.
- Once the biscuits have cooled slightly, split them in half horizontally. Layer the bottom half with a generous helping of macerated strawberries and a dollop of whipped cream.
- Top with the other half of the biscuit, and repeat with the remaining ingredients to create beautiful stacks that promise pure indulgence.
- Serve immediately and watch as smiles brighten with every delicious bite of your homemade strawberry shortcake!
Notes or Tips
To enhance the flavor of the strawberries, let them macerate a little longer if you can, allowing the juices to create a delightful syrup. You can also experiment by adding a sprinkle of lemon zest to the strawberry mixture for a bright citrus note!
Cooking Techniques
When making the biscuits, be sure to work quickly and handle the dough gently. The key to soft, flaky biscuits is cold butter and minimal mixing. Additionally, patting the dough instead of rolling it out helps it retain the air pockets that lead to a light texture.
FAQ
Can I make the biscuits ahead of time?
Yes! You can prepare the biscuit dough and refrigerate it for up to an hour before baking. Just remember to adjust the baking time if the dough is chilled.
How long will the strawberry shortcakes last?
While they are best enjoyed the same day, you can store any leftovers in the refrigerator for up to one day. However, the biscuits may get a little soggy due to the strawberries.
Conclusion
This strawberry shortcake is the essence of summer desserts, bringing together the beauty of fresh strawberries and the nostalgia of home-baked goodness. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe is sure to add joy to your table. So, gather your loved ones and enjoy every delightful bite of this classic dessert!