Strawberry Shortcake Recipe: A Delightful Classic Dessert

ByEmma

If you’re looking for a dessert that’s simple, fresh, and bursting with flavor, strawberry shortcake is the perfect choice! With its layers of buttery biscuits, juicy strawberries, and fluffy whipped cream, this classic treat is a guaranteed crowd-pleaser. Here’s how you can create this heavenly dessert in your own kitchen.

Ingredients You’ll Need

For the Shortcake:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup whole milk
  • 1 teaspoon pure vanilla extract

For the Strawberries:

  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (adjust based on sweetness)
  • 1 teaspoon lemon juice (optional, for a tangy twist)

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. Prepare the Strawberries

  • Toss the sliced strawberries with granulated sugar and lemon juice.
  • Let them macerate (rest) for 30 minutes to release their natural juices.

Pro Tip: For an extra burst of flavor, add a splash of balsamic vinegar or orange zest to the strawberries.

2. Make the Shortcake

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Mix milk and vanilla extract, then gradually add it to the dry mixture until a soft dough forms.
  5. Roll or pat the dough to about 1-inch thickness on a floured surface. Use a round cutter or glass to cut out biscuits.
  6. Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

Pro Tip: To achieve extra golden tops, brush the biscuits with a little milk or cream before baking.

3. Whip the Cream

  • Beat heavy cream, powdered sugar, and vanilla extract with a hand or stand mixer until soft peaks form.

Pro Tip: Chill your mixing bowl and whisk in the freezer for 10 minutes to speed up the whipping process.

4. Assemble the Strawberry Shortcake

  1. Slice the shortcakes in half horizontally.
  2. Place the bottom half on a plate, add a generous spoonful of strawberries and their juice, and top with whipped cream.
  3. Place the top half of the biscuit on and finish with more whipped cream and strawberries.

Variations to Try

  • Gluten-Free: Use a gluten-free baking mix in place of the all-purpose flour.
  • Dairy-Free: Substitute the butter with coconut oil and the whipped cream with coconut whipped cream.
  • Chocolate Twist: Add chocolate shavings to the whipped cream or drizzle melted chocolate over the strawberries.

Storing and Serving Tips

  • Serve immediately for the freshest flavor.
  • If making ahead, store components separately: Keep the biscuits in an airtight container at room temperature, strawberries in the fridge, and whipped cream chilled.

Why You’ll Love This Recipe

This recipe strikes the perfect balance of textures: the buttery crumble of the shortcake, the juicy sweetness of strawberries, and the airy creaminess of the whipped topping. It’s a delightful dessert that’s not only easy to make but also endlessly customizable.

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