Introduction
There’s something truly special about a homemade strawberry shortcake, especially when strawberries are in season. This delightful dessert features layers of fluffy shortcake, juicy macerated strawberries, and whipped cream. Perfect for summer gatherings or an indulgent weekend treat, each bite brings a taste of sunshine.
Ingredients
- 2 pounds ripe strawberries, hulled and sliced
- 1/2 cup granulated sugar, divided
- 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 brushing
- 1 teaspoon vanilla extract
- Whipped cream for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Yield: 8 servings
Directions and Instructions
- In a mixing bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss gently and set aside to macerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, remaining sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract, stirring just until the dough comes together.
- On a floured surface, turn out the dough and pat it into a 1-inch thick rectangle.
- Cut the dough into rounds using a biscuit cutter or a glass. Place the rounds on a baking sheet lined with parchment paper.
- Brush the tops of the rounds with additional heavy cream.
- Bake for 15-18 minutes or until golden brown. Remove from the oven and let cool slightly.
- To assemble, slice the shortcakes in half. Spoon some of the macerated strawberries over the bottom half, add a generous dollop of whipped cream, and then place the top half back on. Serve immediately.
Notes or Tips
- Make sure to use ripe strawberries for the best flavor.
- You can substitute heavy cream with coconut cream for a dairy-free option.
- Feel free to add a hint of lemon zest to the macerated strawberries for a refreshing twist.
- Shortcakes can be stored in an airtight container for up to 2 days, but are best enjoyed fresh.
Cooking Techniques
Creating the perfect strawberry shortcake involves mastering a few simple techniques, such as mixing dough gently to keep it fluffy and knowing just when to cut in the butter for that light, flaky texture.
FAQ
- Can I prepare the strawberries ahead of time? Yes, you can macerate them a few hours in advance for extra flavor.
- What can I do with leftovers? The components can be stored separately in the fridge and assembled as needed.
- Can I use frozen strawberries? While fresh strawberries are recommended, you can use thawed frozen strawberries if fresh ones are unavailable.
Conclusion
Strawberry shortcake is not just a dessert; it’s a celebration of summer’s best produce. With its delightful layers and creamy topping, it’s sure to become a beloved favorite in your home. Enjoy every luscious bite!