Strawberry Shortcake
Let’s talk about a dessert that’s as classic as it gets: Strawberry Shortcake. Imagine fluffy, buttery shortcakes piled high with sweet, juicy strawberries and clouds of whipped cream. It’s the kind of dessert that feels like sunshine on a plate—perfect for summer gatherings, special occasions, or when you just want to treat yourself.
And the best part? It’s so simple to make, but it looks and tastes like you spent hours in the kitchen. Whether you’re baking for your family or impressing guests, this strawberry shortcake is a total win. Let’s make it happen!
Why You’ll Love This Strawberry Shortcake
- Fresh & Light: Sweet strawberries and fluffy whipped cream make this dessert feel light and refreshing.
- Easy to Make: With simple ingredients and straightforward steps, you can whip this up in no time.
- Customizable: You can adjust the sweetness, add flavors, or even make it dairy-free if needed.
- Perfect for Any Occasion: From backyard barbecues to fancy dinners, strawberry shortcake always fits right in.
How to Make It
The magic of strawberry shortcake is in its simplicity. Here’s how it all comes together:
Step 1: Prep the Strawberries
Wash and hull the strawberries, then slice them into halves or quarters (depending on their size). Toss them in a bowl with a little sugar and let them sit for about 15-20 minutes. This helps them release their juices and creates a naturally sweet syrup.
Step 2: Make the Shortcakes
Shortcakes are buttery, slightly sweet biscuits that are easy to whip up from scratch. Combine flour, sugar, baking powder, and a pinch of salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs, then add milk or cream to bring it all together.
Shape the dough into rounds and bake until golden brown and fluffy. Once they’re done, let them cool slightly so they’re ready to soak up all that strawberry goodness.
Step 3: Whip the Cream
Nothing beats homemade whipped cream! Whisk heavy cream with a little sugar and vanilla extract until soft peaks form. It only takes a few minutes, and the result is so much better than store-bought.
Step 4: Assemble the Shortcakes
Time to build your masterpiece! Slice the shortcakes in half and layer them with strawberries and whipped cream. Start with a bottom layer of shortcake, spoon on the strawberries, add a dollop of whipped cream, then top with the other half of the shortcake. Finish with more whipped cream and strawberries on top.
Make Ahead Method
Strawberry shortcake is best when served fresh, but here’s how to prep ahead of time:
- Strawberries: Slice and sweeten the strawberries a few hours in advance. Store them in an airtight container in the fridge until ready to use.
- Shortcakes: Bake the shortcakes up to 1 day ahead. Let them cool completely, then store in an airtight container at room temperature. Warm them slightly in the oven before serving.
- Whipped Cream: Whip the cream just before serving for the best texture, but you can store it in the fridge for a few hours if needed.
Pro Tips
- Use Fresh, Ripe Strawberries: The fresher and sweeter the berries, the better your shortcake will taste.
- Chill Your Whipping Cream: Cold cream whips up more easily and holds its shape longer.
- Don’t Overwork the Dough: When making the shortcakes, handle the dough gently to keep them light and fluffy.
- Customize the Flavor: Add a splash of almond extract, a sprinkle of lemon zest, or even some chocolate shavings to the whipped cream for a fun twist.
- Serve Warm Shortcakes: Slightly warm shortcakes soak up the strawberry juices beautifully, making each bite extra delicious.
Storage Options
Strawberry shortcake is best enjoyed fresh, but here’s how to handle leftovers:
- Shortcakes: Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Reheat gently in the oven if desired.
- Strawberries: Keep leftover strawberries in the fridge for up to 1-2 days. They’ll continue to release juices over time.
- Whipped Cream: Store whipped cream in the fridge for up to 24 hours, but note that it may lose some of its fluffiness.
Tools For This Recipe
- Mixing Bowls: For making the shortcake dough, prepping strawberries, and whipping cream.
- Baking Sheet: To bake the shortcakes evenly.
- Pastry Cutter: For cutting cold butter into the shortcake dough (or use a fork if you don’t have one).
- Whisk or Hand Mixer: To whip the cream to perfection.
- Serrated Knife: For slicing the shortcakes cleanly without crumbling.
FAQs!
Q: Can I use store-bought biscuits for this recipe?
Absolutely! If you’re short on time, pre-made biscuits or shortcakes work great as a shortcut.
Q: What if I don’t have fresh strawberries?
Frozen strawberries can work in a pinch. Thaw them and toss with a little sugar to mimic the fresh version.
Q: Can I make this dairy-free?
Yes! Use plant-based butter for the shortcakes, coconut cream for the whipped cream, and almond milk in the dough.
Q: Can I use other fruits?
Definitely! Try this with peaches, raspberries, or blueberries for a fun twist.
Q: How do I keep the shortcakes from drying out?
Don’t overbake them! Keep an eye on the oven and pull them out as soon as they’re lightly golden.
Variations and Substitutions
- Fruit: Swap strawberries for raspberries, blackberries, or a mix of berries.
- Shortcakes: Use pound cake, angel food cake, or even a flaky croissant instead of traditional shortcakes.
- Whipped Cream: Add a pinch of cinnamon or a tablespoon of honey for extra flavor.
- Gluten-Free Version: Use a gluten-free baking mix in place of regular flour.
Conclusion
Strawberry Shortcake is the ultimate dessert for any occasion—it’s fresh, fluffy, and oh-so-satisfying. Whether you’re making it for a summer BBQ or just because you’re craving something sweet, this recipe will never let you down.
I’d love to hear how your strawberry shortcake turned out! Share your thoughts in the comments below, and let me know if you tried any fun variations. Happy baking! 🍓🍰
Enjoy your strawberry shortcake—it’s pure happiness on a plate! 🍓💖
Strawberry Shortcake
Ingredients
For the Strawberries:
- 1 pound fresh strawberries hulled and sliced
- 3 tablespoons granulated sugar
For the Shortcakes:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter cubed
- ¾ cup milk or heavy cream
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prep the Strawberries:
- In a medium bowl, toss the sliced strawberries with sugar and let them sit for 15-20 minutes to release their juices.
Make the Shortcakes:
- Preheat your oven to 400°F (200°C). In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually stir in milk or cream until the dough comes together.
Shape and Bake:
- Drop the dough into 6 equal portions onto a parchment-lined baking sheet. Bake for 12-15 minutes, or until the tops are golden brown. Let cool slightly.
Whip the Cream:
- In a cold bowl, whisk the heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble:
- Slice the shortcakes in half. Layer with strawberries and whipped cream, starting with the bottom half of the shortcake, then strawberries, whipped cream, and the top half. Garnish with more whipped cream and strawberries.
Serve:
- Enjoy immediately for the freshest taste!
