Strawberry Shortcake is like a hug in dessert form—a fluffy cloud of whipped cream cradling sweet, juicy strawberries perched on top of buttery biscuits. It’s the kind of treat that makes you want to twirl around your kitchen singing like you’re in a musical about dessert. The aroma wafting from the oven is nothing short of heavenly—it can turn any mundane day into a celebration.
I remember the first time I made Strawberry Shortcake for my family. It was a sunny afternoon picnic; I felt like a culinary magician revealing a delicious surprise. Their faces lit up as they took their first bites. Suddenly, all my worries melted away like whipped cream on warm cake—pure bliss!
Why You'll Love This Recipe
- This delightful Strawberry Shortcake is incredibly easy to whip up, making it perfect even for novice bakers
- The balance of sweet strawberries and creamy whipped topping creates an unforgettable flavor experience
- It’s visually stunning with vibrant colors that brighten any table setting
- This versatile dessert works wonderfully for summer picnics or cozy family gatherings
I still chuckle every time I think about how my brother tried to sneak extra slices when he thought no one was watching.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Look for plump, ripe berries; they are sweeter and will elevate your shortcake’s flavor.
- All-Purpose Flour: Use unbleached flour for a more natural taste and better texture in your biscuits.
- Sugar: Granulated sugar enhances the sweetness of the strawberries and balances the flavors perfectly.
- Baking Powder: This leavening agent gives your biscuits that delightful rise we all love.
- Salt: Just a pinch enhances the overall flavor without making your shortcake taste salty.
- Unsalted Butter: Use cold butter to create flaky layers in your biscuits; it’s crucial!
- Heavy Cream: Whip this cream into fluffy perfection for topping off your dessert.
- Vanilla Extract: A splash adds depth and warmth to both the whipped cream and biscuit flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat that oven! Get ready by preheating it to 425°F (220°C). Line a baking sheet with parchment paper; this helps prevent sticking.
Prepare Your Strawberries: Wash and slice about two cups of fresh strawberries. Toss them gently with sugar and let them sit until juicy—about 15 minutes does the trick.
Create Your Biscuit Mixture: In a large bowl, combine flour, sugar, baking powder, and salt. Mix until well combined—this is where you start feeling like a professional baker.
Add Butter: Cut cold unsalted butter into small cubes and mix them into the flour mixture using your fingers or a pastry cutter until crumbly—think sandy beach vibes!
Add Cream: Pour in heavy cream while gently stirring until just combined; be careful not to overmix! You want tender biscuits that melt in your mouth.
Bake Those Biscuits: Form dough into rounds and place them on the baking sheet about an inch apart. Bake for 15-20 minutes or until golden brown—your kitchen will smell amazing!
Whip That Cream: In another bowl, beat heavy cream with vanilla until soft peaks form—this should take about 3-5 minutes of pure joy.
Now it’s time to assemble! Slice those warm biscuits in half horizontally. Layer juicy strawberries between each half and top generously with whipped cream. Serve immediately—it’s best enjoyed fresh!
And there you have it—the ultimate Strawberry Shortcake! Enjoy this simple yet decadent treat at picnics or family gatherings—it’s bound to impress!
You Must Know
- Strawberry shortcake is not only delicious but also simple to prepare
- The sweetness of ripe strawberries combined with fluffy whipped cream creates a delightful treat that’s perfect for summer gatherings and celebrations
- Make sure to use fresh ingredients for the best flavor
Perfecting the Cooking Process
First, whip the cream while the strawberries macerate in sugar. Then, bake your cake layers until golden brown. Assemble by layering strawberries, whipped cream, and cake, ensuring each bite is a heavenly mix of flavors.
Add Your Touch
Feel free to swap traditional sponge cake for angel food or even biscuits. Add a splash of vanilla extract to the whipped cream for an extra flavor boost. You can also experiment with different berries for a mixed berry version.
Storing & Reheating
Store leftover strawberry shortcake in an airtight container in the fridge for up to two days. To maintain texture, avoid assembling until you’re ready to serve. If freezing, wrap layers separately and add strawberries just before serving.
Chef's Helpful Tips
- For the best strawberry shortcake experience, use ripe strawberries and avoid over-beating the cream
- Keep everything chilled until assembly to prevent sogginess
- Make it ahead for easier entertaining; it’s a crowd-pleaser that saves time!
Making strawberry shortcake always reminds me of summer picnics with my family where we devoured the entire dessert before the ants could get to it.
FAQ
Can I make strawberry shortcake ahead of time?
Yes, prepare components separately and assemble when ready to serve.
What type of strawberries are best?
Use fresh, ripe strawberries for optimal sweetness and flavor in your dessert.
How can I enhance the whipped cream?
Adding a touch of vanilla extract or powdered sugar can elevate your whipped cream’s flavor.
Strawberry Shortcake
- Total Time: 40 minutes
- Yield: Serves 8
Description
Strawberry Shortcake is a delightful summer dessert featuring fluffy biscuits layered with fresh strawberries and whipped cream, making it perfect for any gathering.
Ingredients
- Fresh strawberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Heavy cream
- Vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and slice 2 cups of fresh strawberries, toss with 1/4 cup sugar, and let sit for 15 minutes.
- In a bowl, mix 2 cups of flour, 1/4 cup sugar, 1 tablespoon baking powder, and a pinch of salt.
- Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
- Stir in 1 cup heavy cream until just combined.
- Form dough into rounds on the baking sheet and bake for 15-20 minutes until golden brown.
- Whip 1 cup heavy cream with a splash of vanilla until soft peaks form.
- Slice biscuits in half, layer with strawberries and whipped cream, then serve immediately.
Notes
- For added flavor, incorporate a splash of vanilla extract into the whipped cream.
- Substitute traditional sponge cake with angel food or biscuits for variety.
- Store leftovers in an airtight container; assemble before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg