Strawberry Shortcake

There’s something incredibly special about making Strawberry Shortcake from scratch. I remember the first time I tried it on a sunny afternoon with my family, the aroma of freshly baked biscuits filling the kitchen as we eagerly awaited dessert. The anticipation was palpable, and when we finally sat down to enjoy the sweet, juicy strawberries layered with cream, it felt like summer on a plate. The combination of the buttery biscuits, ripe strawberries, and whipped cream is simply irresistible and brings back fond memories of gatherings and celebrations. Whether it’s for a special occasion or just because, this Strawberry Shortcake is a staple that never fails to bring joy. I love how it embodies the essence of spring and gives me a reason to indulge in fresh strawberries whenever they’re in season.

Ingredients to Make Strawberry Shortcake

When it comes to creating a delicious Strawberry Shortcake, the quality of your ingredients makes all the difference. Using fresh, seasonal strawberries is key, as they provide that natural sweetness and vibrant flavor. The combination of flour, sugar, butter, and cream creates a rich and satisfying biscuit that perfectly complements the juicy strawberries. Let’s dive into the essential ingredients that bring this dessert to life.

• All-purpose flour: 2 cups – This is the foundation of the biscuit, giving it structure and a tender crumb.
• Granulated sugar: 2 tablespoons plus extra for sprinkling – Adds sweetness to the biscuits and helps enhance the flavor of the strawberries.
• Baking powder: 1 tablespoon – Provides leavening for the biscuits, making them light and fluffy.
• Salt: 1/2 teaspoon – Balances the sweetness and enhances overall flavor.
• Salted butter: 1/2 cup, cold – The cold butter creates a flaky texture in the biscuits.
• Large eggs: 2 – Binds the ingredients together and adds richness.
• Heavy cream: 1/2 cup, cold + extra for brushing – Contributes to the richness of the biscuits and is used for whipping.
• Fresh strawberries: 16 ounces – The star of the dish; ripe strawberries are juicy and flavorful.
• Granulated sugar: 2 tablespoons – For macerating the strawberries, enhancing their natural sweetness.
• Heavy whipping cream: 1 cup, cold – Whipped to perfection for topping the shortcakes.
• Powdered sugar: 1/4 cup – Sweetens the whipped cream for a soft, smooth finish.
• Vanilla extract: 1 teaspoon – Adds depth of flavor to the whipped cream.

Making This Strawberry Shortcake

Creating a homemade Strawberry Shortcake is a delightful process that fills your kitchen with enticing aromas. Follow these steps to make the perfect dessert that will surely impress your guests. Let’s get started!

1. Start by preparing the strawberries. Wash, hull, and slice the strawberries and place them in a bowl. Sprinkle them with 2 tablespoons of granulated sugar and gently toss to coat. Cover the bowl with plastic wrap and refrigerate while you prepare the other components. This allows the strawberries to release their juices and become even sweeter.

2. Next, preheat your oven to 400° F. Line a light-colored baking sheet with parchment paper and set it aside. A light-colored baking sheet helps the biscuits bake evenly without browning too quickly.

3. In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until well blended, ensuring an even distribution of ingredients.

4. Now, it’s time to cut in the butter. Take 1/2 cup of cold salted butter and cut it into small pieces. Using a pastry cutter, blend the butter into the dry ingredients until the mixture resembles pea-sized crumbs. This step is crucial for creating flaky biscuits.

5. In a separate bowl, whisk together 2 large eggs and 1/2 cup of cold heavy cream until well combined. Quickly add this mixture to the flour and butter mixture, stirring gently until just blended. Avoid overmixing, as this can lead to tough biscuits. The dough will be slightly sticky.

6. Dump the dough out onto a floured surface, ensuring it’s well combined. Flour your hands, the top of the dough, and a rolling pin to prevent sticking. Roll the dough to about 1 inch to 1 1/4 inches thick. Using a 2-inch round cutter, cut the dough into circles. You may need to re-roll scraps to achieve 8 circles.

7. Place the cut biscuits onto the prepared baking sheet. If desired, brush the tops with extra heavy cream and sprinkle with granulated sugar for added sweetness and a beautiful finish.

8. Bake the biscuits for 18 to 22 minutes, or until the tops are golden and crisp. Keep a close eye on them to avoid burning. Once baked, set the biscuits aside to cool on a wire rack.

9. While the biscuits cool, it’s time to whip the cream. In a chilled bowl, add 1 cup of cold heavy whipping cream along with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract. Whip until stiff peaks form. This will create a light and airy topping for your Strawberry Shortcake.

10. To assemble your masterpiece, slice the cooled biscuits in half. Layer the bottom half with a generous spoonful of the macerated strawberries, followed by a dollop of the whipped cream. Place the top half of the biscuit on top and finish with more strawberries and whipped cream. Serve immediately for the best experience.

Customization Ideas

One of the best parts of making Strawberry Shortcake is the ability to customize it to your liking! Here are some fun ideas to put your twist on this delicious dessert.

• Add citrus zest: Grate some lemon or orange zest into your biscuit dough for a refreshing twist.
• Try different berries: Mix in blueberries or raspberries with the strawberries for a mixed berry shortcake.
• Experiment with creams: Substitute whipped cream with mascarpone cheese for a richer flavor.
• Add a splash of liqueur: For an adult version, drizzle a bit of liqueur over the strawberries before topping.
• Make it gluten-free: Use a gluten-free flour blend to accommodate gluten-sensitive friends.
• Layer with yogurt: Use Greek yogurt instead of whipped cream for a healthier option.
• Top with nuts: Sprinkle chopped nuts on top for added crunch and flavor.

How to Enjoy Strawberry Shortcake

Finding the perfect moment to serve Strawberry Shortcake is just as important as making it! Here are some wonderful ways to enjoy this delightful dessert:

• Perfect for Summer Barbecues: Serve it at summer gatherings or barbecues, where the lightness of the dessert is a hit against hearty grilled foods.
• Great for Afternoon Teas: Pair it with a warm cup of tea for a lovely afternoon treat.
• Celebratory Desserts: Make it for birthdays, anniversaries, or any special occasion where you want to make someone feel special.
• Family Gatherings: It’s wonderful to share with family during gatherings. Nothing beats homemade desserts that bring everyone together.
• Seasonal Enjoyment: This dessert is ideal during the spring and summer when strawberries are at their peak.
• Storage Tips: If you have leftovers, store the biscuits and strawberries separately to maintain their textures.
• Make it Ahead: Prepare the biscuits a day ahead and assemble just before serving for the freshest taste.

FAQ

Conclusion

This Strawberry Shortcake is a delightful blend of buttery biscuits, sweet strawberries, and creamy whipped topping that brings joy to any occasion. Whether you’re celebrating a special moment or enjoying a simple treat, this recipe is sure to impress. I encourage you to try making it yourself; the smiles it brings are absolutely worth it!

Strawberry Shortcake

The ultimate summer dessert, Strawberry Shortcake features flaky biscuits layered with sweet strawberries and whipped cream. This easy treat is perfect for family gatherings or a simple afternoon delight. Indulge in this homemade classic today!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups All-purpose flour
• 2 tablespoons Granulated sugar plus extra for sprinkling, optional
• 1 tablespoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Salted butter cold
• 2 large Large eggs
• 1/2 cup Heavy cream cold + extra for brushing
• 16 ounces Fresh strawberries
• 2 tablespoons Granulated sugar see notes below
• 1 cup Heavy whipping cream cold
• 1/4 cup Powdered sugar
• 1 teaspoon Vanilla extract

Equipment

• Blender
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Wash, hull, and slice strawberries and place in a bowl. Sprinkle with sugar and toss to coat. Cover with plastic wrap and refrigerate.
2. Preheat oven to 400° F. Line one light-colored baking sheet with parchment paper and set aside.
3. Combine flour, sugar, baking powder, and salt in a large bowl.
4. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces.
5. Whisk eggs and heavy cream together in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.
6. Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough, and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a 2-inch round cutter, cut dough into 8 circles.
7. Place on prepared baking sheets. Brush tops of scones with cream and sprinkle with granulated sugar, if desired.
8. Bake 18-22 minutes or until the tops are golden and crisp. Set aside to cool.
9. Add all ingredients into a chilled bowl and whip until stiff peaks form.
10. To assemble: slice shortcakes in half and top with cream and strawberries. Serve.

Notes

• Tip: Depending on how sweet your strawberries are, you may want to adjust the amount of sugar. If strawberries are in season, you may only need 1 tablespoon of sugar.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!