INTRODUCTION

Strawberry shortcake is a classic dessert that many people cherish. It combines sweet, juicy strawberries, fluffy shortcakes, and creamy whipped cream. This dessert is perfect for summer gatherings, family events, or even a sweet treat after dinner. Making your own strawberry shortcake is a fun and fulfilling experience. You can control the sweetness, use fresh ingredients, and create a dessert that everyone will love.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this strawberry shortcake recipe. First, it is straightforward and easy to make. Even beginners in the kitchen can follow the steps with ease. Second, the flavors are bright and refreshing. Sweet strawberries pair perfectly with fluffy shortcakes and whipped cream. Every bite is a delight! Additionally, this recipe allows for creativity. You can modify it based on your taste. Want more strawberries? Go ahead! Prefer a little less cream? You can adjust that too. Finally, this dessert always impresses guests. Its beautiful layers look stunning on any table.

HOW TO MAKE Strawberry Shortcake

Making strawberry shortcake is simple. You will follow several steps to create this delightful dessert. Below, you will find all the details needed to make your very own strawberry shortcake.

EQUIPMENT NEEDED

To make strawberry shortcake, you’ll need a few basic kitchen tools:

Large mixing bowl
Measuring cups and spoons
Parchment paper
Baking sheet
Hand mixer or whisk
Knife for slicing strawberries
Serving dish

Ingredients You’ll Need:

1 and ½ pounds fresh strawberries (hulled and sliced)
¼ cup granulated sugar
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter (cut into small pieces)
⅔ cup whole milk
1 teaspoon vanilla extract
1 cup heavy whipping cream (cold)
2 tablespoons powdered sugar
1 teaspoon vanilla extract

STEP-BY-STEP INSTRUCTIONS

Making strawberry shortcake requires a few simple steps. Follow these instructions to create your dessert:

Slice the strawberries and place them in a large bowl.
Sprinkle ¼ cup of granulated sugar over the sliced strawberries.
Stir gently and set the strawberries aside for at least 30 minutes. This helps them to release their juices and become sweeter.
Preheat your oven to 425°F (220°C) to prepare for baking.
In a large mixing bowl, combine the flour, remaining ¼ cup of granulated sugar, baking powder, and salt.
Add the cold butter pieces to the flour mixture.
Use your fingers or a pastry cutter to blend the mixture until it looks crumbly. It should resemble coarse crumbs.
Pour in the milk and add 1 teaspoon of vanilla extract.
Stir just until combined, being careful not to overmix. A few lumps are okay.
Drop large spoonfuls of the dough onto a parchment-lined baking sheet, making about six shortcakes.
Bake for 12 to 15 minutes or until the tops are golden brown. They should be cooked through and have a light, fluffy texture.
Remove from the oven and let cool for about 10 minutes.
In a separate bowl, pour in the cold heavy whipping cream.
Add powdered sugar and 1 teaspoon of vanilla extract to the cream.
Beat with a hand mixer until soft peaks form. This means the cream will hold its shape but is still soft.
Split each shortcake in half using a fork or your hands carefully.
Spoon strawberries and their juices onto the bottom half of each shortcake.
Add a generous layer of whipped cream on top of the strawberries.
Place the top half of the shortcake over the cream.
Add more strawberries and whipped cream on top if you desire.
Serve immediately and enjoy!

HOW TO SERVE Strawberry Shortcake

Strawberry shortcake is best served fresh. Serve it right after making it for the best taste and texture. You can present the shortcakes on a beautiful plate. Adding a sprig of mint on top can enhance the presentation. You may also serve it with a scoop of vanilla ice cream on the side for extra creaminess. This dessert is perfect for any occasion, whether it is a casual family dinner or a festive gathering.

STORAGE & FREEZING: Strawberry Shortcake

Strawberry shortcake is best when fresh. However, if you have leftovers, you can store them. Place any remaining shortcake in an airtight container and keep them in the fridge. They will be good for about 1 to 2 days. The strawberries may soften the cake as they sit, but it is still delicious. Avoid freezing the assembled shortcakes, as the whipped cream won’t thaw well. Instead, freeze the shortcake layers and strawberries separately if needed.

SERVING SUGGESTIONS

Strawberry shortcake can be served in many ways. You can add different toppings, such as nuts or chocolate shavings, for added flavor and texture. Serve it alongside a fresh fruit salad for a refreshing side. You might also consider creating a strawberry shortcake parfait by layering shortcake pieces, whipped cream, and strawberries in a cup. This presentation looks pretty and is fun to eat.

VARIATIONS

You can easily customize strawberry shortcake. Here are some variations to try:

Mixed Berry Shortcake: Use a mix of strawberries, blueberries, and raspberries for a burst of different flavors.
Chocolate Shortcake: Replace some of the flour with cocoa powder for a chocolate cake base.
Gluten-Free Shortcake: Substitute gluten-free flour for all-purpose flour to make it friendly for gluten-intolerant friends or family.
Different Fruits: Try peaches or mango instead of strawberries for a tropical twist.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just let them thaw and drain the excess liquid before using them.

How long can I store the leftovers?

Leftovers can be stored in the fridge for 1 to 2 days.

Can I make the shortcakes ahead of time?

Yes, you can make the shortcakes in advance and store them in an airtight container. Assemble the dessert just before serving.

What can I do if I don’t have heavy whipping cream?

You can use whipped topping as an alternative, but it won’t have the same richness as homemade whipped cream.

MAKE-AHEAD TIPS FOR Strawberry Shortcake

If you want to save time, you can prepare certain parts of the strawberry shortcake ahead of time. Here are some tips:

Prepare the Strawberries: Slice and mix the strawberries with sugar a few hours before serving.
Make the Shortcakes: Bake the shortcakes a day in advance and store them in an airtight container at room temperature.
Whip the Cream: You can whip the cream ahead of time, but add powdered sugar to it just before serving to keep it stable.
Store Separately: Keep each component separate until you’re ready to assemble to keep textures fresh.

By following this article, you will have a beautiful strawberry shortcake that your family and friends will love. Enjoy making this delicious dessert!