Why Make This Recipe
Strawberry shortcake is a classic dessert that combines the sweet flavor of fresh strawberries with a light and fluffy cake. It’s perfect for summer gatherings, birthdays, or any special occasion. The simplicity of this recipe makes it easy to whip up, while the delicious taste keeps everyone coming back for more. If you want to impress guests or treat your family to something sweet, this strawberry shortcake will do the trick!
How to Make Strawberry Shortcake
Ingredients:
- 2 cups strawberries, sliced
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, diced
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Whipped cream for serving
Directions:
- In a bowl, combine sliced strawberries and sugar. Set aside to macerate.
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla until just combined.
- Turn the dough onto a floured surface and knead gently. Roll out and cut into rounds.
- Place rounds on a baking sheet and bake for 12-15 minutes until golden.
- Let the cakes cool slightly, then slice in half.
- Layer strawberries and whipped cream between the halves, topping with more strawberries and whipped cream before serving.
How to Serve Strawberry Shortcake
Serve strawberry shortcake by placing a slice on a plate. Add a generous layer of fresh strawberries and a dollop of whipped cream between the cake halves. You can also drizzle some strawberry juice from the macerated strawberries over the top for extra flavor.
How to Store Strawberry Shortcake
Store any leftover strawberry shortcake in an airtight container in the refrigerator. It is best to keep the components separate until you’re ready to serve to maintain freshness. The strawberries and whipped cream can be stored separately from the cake to avoid sogginess.
Tips to Make Strawberry Shortcake
- Use fresh, ripe strawberries for the best flavor.
- Don’t overmix the dough; mix just until combined for a lighter cake.
- For a richer flavor, you can add a touch of lemon zest to the strawberries.
- Feel free to use store-bought whipped cream if you’re short on time.
Variation
For a twist on the classic recipe, try adding a layer of lemon curd along with strawberries and cream. You could also substitute the strawberries for other berries like blueberries or raspberries for a different flavor.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to remove excess moisture before using.
2. How long can I keep the strawberry shortcake?
If stored properly in the fridge, the components can last for about 2-3 days. However, the cake is best enjoyed fresh on the day it is made.
3. Can I make the cake in advance?
Yes, you can bake the cakes ahead of time and store them in an airtight container. Just assemble with strawberries and whipped cream on the day you plan to serve.
Strawberry Shortcake
A delicious and classic dessert featuring layers of fluffy cake, fresh strawberries, and whipped cream, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups strawberries, sliced
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, diced
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Whipped cream for serving
Instructions
- Combine sliced strawberries and sugar in a bowl. Set aside to macerate.
- Preheat the oven to 425°F (220°C).
- Mix flour, baking powder, and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla until just combined.
- Turn the dough onto a floured surface and knead gently. Roll out and cut into rounds.
- Place rounds on a baking sheet and bake for 12-15 minutes until golden.
- Let the cakes cool slightly, then slice in half.
- Layer strawberries and whipped cream between the halves, topping with more strawberries and whipped cream before serving.
Notes
For best results, use fresh, ripe strawberries. Don’t overmix the dough and consider adding lemon zest for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
