Indulge in the sweet symphony of flavors with our tantalizing Strawberry Shortcake recipe. Perfect for any occasion, this delightful dessert captures the essence of summer with every bite. Whether you’re hosting a garden party, craving a decadent treat, or simply want to impress your loved ones, this recipe is sure to delight your taste buds.
Who is This Recipe For?
This recipe is for anyone who appreciates the harmony of fresh strawberries, fluffy whipped cream, and tender shortcake. Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers a simple yet sensational way to satisfy your sweet cravings. With easy-to-follow instructions and minimal prep time, it’s perfect for busy weekdays or lazy weekends.
Why It’s Great
What sets this Strawberry Shortcake apart is its perfect balance of textures and flavors. The buttery richness of the shortcake provides a sturdy base for the juicy sweetness of the strawberries, while the billowy clouds of whipped cream add a light and airy finish. Plus, the vibrant red strawberries not only make this dessert visually stunning but also pack a nutritional punch, making it a guilt-free indulgence.
Ingredients(Strawberry Shortcake Recipe)
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 teaspoon vanilla extract
For the Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions(Strawberry Shortcake Recipe)
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- 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.
- In a separate bowl, mix together the milk and vanilla extract. Gradually add the milk mixture to the flour mixture, stirring until a dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together.
- Roll out the dough to a thickness of about 1 inch. Use a biscuit cutter to cut out rounds of dough.
- Place the dough rounds onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- While the shortcakes are baking, prepare the strawberries. In a bowl, toss the sliced strawberries with granulated sugar. Set aside to macerate.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the shortcakes are baked and cooled, slice them in half horizontally. Top each bottom half with a generous spoonful of macerated strawberries and a dollop of whipped cream. Place the top halves of the shortcakes over the filling.
- Serve immediately and enjoy!
Strawberry Shortcake Recipe
Ingredients
For The Shortcake
- 2 Cups All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Unsalted Butter Cold And Cubed
- 3/4 Cup Milk
- 1 Teaspoon Vanilla Extract
For The Filling
- 4 Cups Fresh Strawberries Hulled And Sliced
- 1/4 Cup Granulated Sugar
For The Whipped Cream
- 1 Cup Heavy Cream
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- 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.
- In a separate bowl, mix together the milk and vanilla extract. Gradually add the milk mixture to the flour mixture, stirring until a dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together.
- Roll out the dough to a thickness of about 1 inch. Use a biscuit cutter to cut out rounds of dough.
- Place the dough rounds onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- While the shortcakes are baking, prepare the strawberries. In a bowl, toss the sliced strawberries with granulated sugar. Set aside to macerate.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the shortcakes are baked and cooled, slice them in half horizontally. Top each bottom half with a generous spoonful of macerated strawberries and a dollop of whipped cream. Place the top halves of the shortcakes over the filling.
- Serve immediately and enjoy!
Notes
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 290mg
- Total Carbohydrates: 37g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 4g
Kitchen Equipment Needed
- Mixing bowls
- Pastry cutter or fingertips
- Biscuit cutter
- Baking sheet
- Parchment paper
- Whisk
- Electric mixer (optional)
How to Store Leftovers
If you happen to have any leftovers (which is rare!), store the assembled Strawberry Shortcakes in an airtight container in the refrigerator. They should be consumed within 1-2 days for the best taste and texture.
Food and Drink Pairings
Pair your Strawberry Shortcake with a refreshing glass of iced tea or a fruity white wine, such as Moscato or Riesling. For a non-alcoholic option, try serving it with a sparkling lemonade or homemade strawberry lemonade for a burst of citrusy flavor.
Click here to follow us on instagram
FAQ(Strawberry Shortcake Recipe)
- Can I use frozen strawberries instead of fresh in this Strawberry Shortcake Recipe? Yes, you can substitute frozen strawberries for fresh ones. Simply thaw and drain them before using in the recipe.
- How far in advance can I make the shortcakes for this Strawberry Shortcake Recipe? You can bake the shortcakes up to 2 days in advance. Store them in an airtight container at room temperature until ready to assemble.
- Can I use whipped topping instead of heavy cream in this Strawberry Shortcake Recipe? While whipped topping can be used as a substitute, the flavor and texture may differ slightly from freshly whipped cream.
- How should I store leftovers of this Strawberry Shortcake Recipe? Store any assembled leftovers in an airtight container in the refrigerator. Consume within 1-2 days for the best taste and texture.
Share the Love
If you enjoyed this Strawberry Shortcake recipe, don’t keep it to yourself! Share it with your friends and family and spread the joy of homemade desserts. Be sure to subscribe to our blog for more mouthwatering recipes and culinary inspiration.
Indulge in the sweetness of life with our Strawberry Shortcake recipe. Happy baking
