Classic Strawberry Shortcake

$For this recipe, you need 2 cups of fresh strawberries. Make sure they are hulled and sliced. Fresh strawberries bring sweetness and a bright flavor to the dish. They also add a beautiful color. The dry ingredients include: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt These ingredients form the base of the shortcake. The flour gives structure, while baking powder helps it rise. Salt enhances the sweetness of the cake. For the wet ingredients, gather: - 1/4 cup unsalted butter, chilled and cubed - 3/4 cup heavy cream (plus extra for topping) - 1 teaspoon vanilla extract The butter adds richness and flavor. Heavy cream makes the dough tender and moist. Vanilla extract elevates the taste, bringing warmth to every bite. {{ingredient_image_1}} Start by hulling and slicing the fresh strawberries. Use about 2 cups for this recipe. Place the sliced strawberries in a medium bowl. Add 1/4 cup of granulated sugar to the bowl. Gently toss the strawberries and sugar together. This helps to release the juices from the strawberries. Let them sit for about 30 minutes. This process is called maceration. It makes the strawberries sweet and juicy. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, mix together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Next, add 1/4 cup of chilled and cubed unsalted butter. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Pour in 3/4 cup of heavy cream and 1 teaspoon of vanilla extract. Stir gently until the dough just comes together. Turn the dough onto a floured surface. Knead it a few times until it forms a soft ball. Pat it into a rectangle about 1-inch thick. Use a round cutter to cut out shortcake rounds. Place them on the prepared baking sheet. Bake the shortcakes in your preheated oven for 12-15 minutes. They should turn golden brown. Once baked, remove them from the oven and let them cool slightly. Slice each shortcake in half horizontally. Take the bottom half and layer it with some of the macerated strawberries along with their juices. Add a dollop of whipped cream on top. Place the top half of the shortcake over the cream and strawberries. You can add more strawberries and whipped cream if desired. Before serving, dust the top with powdered sugar. Enjoy your classic strawberry shortcake! The right temperature is key for great shortcakes. Always start with cold butter. This keeps the shortcakes flaky. Use chilled heavy cream too. It helps form soft peaks when whipped. Preheat your oven to 425°F (220°C). This hot oven gives the shortcakes a nice rise. Bake until they turn golden brown, about 12 to 15 minutes. Whipping cream is a real treat in this recipe. To get fluffy cream, chill your bowl and beaters first. Cold tools help the cream whip faster. Pour in the heavy cream and beat on medium speed. Stop when soft peaks form. You want it airy, not too stiff. Add a touch of vanilla for flavor. Sweeten with powdered sugar if you like. Presentation makes your dish shine. Serve each shortcake on a plate. Cut them in half and layer with strawberries and cream. Add more strawberries on top for a pop of color. Dust with powdered sugar for a fancy touch. You can also drizzle some heavy cream around the plate. This adds a nice flair and looks great! Pro Tips Use Fresh Strawberries: For the best flavor and texture, always opt for ripe, in-season strawberries. They will offer natural sweetness and vibrant color to your shortcake. Chill Your Ingredients: Keeping your butter and heavy cream cold will help create a flaky texture in your shortcakes. This is key to achieving that light and airy bite. Don't Overmix the Dough: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough shortcakes, so handle the dough gently. Layering is Key: For the perfect presentation, layer your shortcake with strawberries and whipped cream evenly. This ensures every bite is balanced and delicious! {{image_2}} You can swap strawberries for other fruits. Try blueberries, raspberries, or peaches. Each fruit brings a unique flavor. Blueberries add a nice burst of sweetness. Raspberries offer a tart contrast. Peaches bring a juicy, fragrant taste. Mix and match for fun combinations. You can even create a mixed berry shortcake for extra delight. For a gluten-free version, use a gluten-free flour blend. Many brands offer one-to-one substitutes. Make sure it includes xanthan gum for structure. Follow the same steps in the recipe. The texture may differ a bit, but the taste will still please. This option helps everyone enjoy the treat. Want to add more flavor? Consider mixing in citrus zest, like lemon or orange. A teaspoon of almond extract can also enhance taste. You can sprinkle in some cinnamon or nutmeg for warmth. These small tweaks can make your shortcake special. Experiment with flavors to find your favorite combination. To keep your strawberry shortcake fresh, wrap it tightly in plastic wrap. Store it in the fridge for up to two days. If you have leftover strawberries, store those in a separate container. This keeps the shortcake from getting soggy. If you want to enjoy warm shortcakes, preheat your oven to 350°F (175°C). Place the shortcakes on a baking sheet. Heat them for about 5 to 10 minutes. This makes them soft and nice without drying them out. You can freeze shortcakes for later use. First, let them cool completely. Wrap each shortcake in plastic wrap and then in foil. Store them in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight and reheat as mentioned above. You can make the shortcake dough and freeze it. Shape the dough into rounds. Wrap each round tightly in plastic wrap. Place them in a freezer bag. When you want to bake, simply thaw them overnight in the fridge. Bake as usual, and they will taste fresh! Yes, you can use frozen strawberries. They will not be as firm. Thaw them and drain excess liquid. Mix them with sugar as you would with fresh strawberries. This will still give you a tasty treat. You can use yogurt or cool whip as a substitute. Both work well in this recipe. Greek yogurt adds protein and tang. Cool whip gives a light, sweet flavor. Choose what you like best for your dessert! In this blog post, we explored how to make delicious shortcake with fresh strawberries. We covered key ingredients, step-by-step instructions, and helpful tips for perfect results. We also shared variations like gluten-free options and storage tips. Remember, shortcake is adaptable and fun to make! Use these insights to create your favorite version. Enjoy your baking and treat yourself with a delightful dessert!$

A delightful dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream.

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Prep Time 25

Cook Time 15

Total Time 1

Course Dessert

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

2 cups fresh strawberries, hulled and sliced
0.25 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
0.25 cup unsalted butter, chilled and cubed
0.75 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar for dusting

Instructions

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently to coat and set aside for about 30 minutes to let the juices release.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the flour, baking powder, and salt.
Add the chilled cubed butter to the flour mixture, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Pour in the heavy cream and vanilla extract, stirring gently until just combined to form a soft dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a rectangle about 1-inch thick. Use a round cutter to cut out shortcake rounds and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and allow to cool slightly.
To assemble, slice each shortcake in half horizontally. Layer the bottom half with some of the macerated strawberries (with juices) and a dollop of whipped cream.
Place the top half of the shortcake over the cream and strawberries, and add more strawberries and whipped cream on top if desired.
Dust with powdered sugar before serving.

Notes

Serve on individual plates with extra sliced strawberries and a drizzle of cream for an elegant touch.

Keyword dessert, shortcake, strawberry