Introduction to Classic Strawberry Shortcake
Ah, the joy of a Classic Strawberry Shortcake! This delightful dessert is like a warm hug on a plate. With layers of sweetened strawberries and fluffy whipped cream nestled between tender shortcakes, it’s a treat that never fails to impress. Whether you’re hosting a summer gathering or simply craving something sweet, this recipe is your go-to solution. It’s quick, easy, and oh-so-satisfying. Trust me, once you take that first bite, you’ll be transported to a sunny picnic, surrounded by laughter and love. Let’s dive into this delicious adventure together!
Why You’ll Love This Classic Strawberry Shortcake
This Classic Strawberry Shortcake is a dream come true for busy home cooks like me. It’s incredibly easy to whip up, taking just 45 minutes from start to finish. The taste? Oh, it’s a heavenly blend of sweet strawberries and creamy goodness that dances on your taste buds. Plus, it’s a crowd-pleaser! Whether it’s a family dinner or a picnic with friends, this dessert will leave everyone smiling and asking for seconds.
Ingredients for Classic Strawberry Shortcake
Gathering the right ingredients is the first step to creating your Classic Strawberry Shortcake. Here’s what you’ll need:
- Fresh strawberries: The star of the show! Look for ripe, juicy strawberries that are in season for the best flavor.
- Granulated sugar: This sweetener is used to enhance the strawberries’ natural sweetness and to sweeten the shortcakes.
- All-purpose flour: The foundation of your shortcakes, providing structure and tenderness. You can substitute with gluten-free flour if needed.
- Baking powder: This leavening agent helps the shortcakes rise, giving them that light and fluffy texture we all love.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Cold unsalted butter: Chilled butter is key for flaky shortcakes. If you’re dairy-free, try using coconut oil or a plant-based butter.
- Whole milk or heavy cream: This adds moisture to the dough. For a richer taste, heavy cream is a fantastic choice.
- Vanilla extract: A splash of vanilla adds warmth and depth to the shortcakes. You can use almond extract for a different twist.
- Heavy cream: Essential for whipping into a luscious topping. Make sure it’s chilled for the best results.
- Powdered sugar: This sweetens the whipped cream and helps it hold its shape. You can adjust the amount based on your sweetness preference.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Classic Strawberry Shortcake
Now that we have our ingredients ready, let’s dive into the fun part—making the Classic Strawberry Shortcake! Follow these simple steps, and you’ll be enjoying this delightful dessert in no time.
Step 1: Prepare the Strawberries
Start by hulking and slicing your fresh strawberries. In a bowl, combine the strawberries with granulated sugar. Give them a gentle stir, then let them sit for about 20 to 30 minutes. This process, called maceration, allows the strawberries to release their sweet juices, creating a delicious syrup that will enhance the flavor of your shortcake.
Step 2: Preheat the Oven
While the strawberries are macerating, preheat your oven to 425°F (220°C). Preheating is crucial because it ensures that your shortcakes bake evenly and rise beautifully. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step is essential for evenly distributing the leavening agent and ensuring your shortcakes rise perfectly. The mixture should be light and fluffy, ready to welcome the butter.
Step 4: Incorporate Butter
Now, it’s time to cut in the cold unsalted butter. You can use a pastry cutter or your fingers to work the butter into the flour mixture. Aim for a texture that resembles coarse crumbs. This step is key for achieving those flaky layers in your shortcakes. Don’t rush it; take your time to get it just right!
Step 5: Combine Wet Ingredients
Next, stir in the whole milk and vanilla extract. Mix until the dough comes together. It should be slightly sticky but manageable. If it feels too dry, add a splash more milk. This dough is the heart of your Classic Strawberry Shortcake, so make sure it’s just right!
Step 6: Shape the Shortcakes
Using a spoon or your hands, drop spoonfuls of dough onto the prepared baking sheet. You can also shape them into rounds if you prefer a more uniform look. Leave some space between each shortcake, as they will expand while baking. Remember, they’re going to be the perfect canvas for your strawberries and cream!
Step 7: Bake the Shortcakes
Pop the baking sheet into the preheated oven and bake for 12 to 15 minutes. Keep an eye on them; you want them to turn a lovely golden brown. When they’re done, a toothpick inserted into the center should come out clean. Let them cool slightly on a wire rack before assembling.
Step 8: Whip the Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This whipped cream is the crowning glory of your Classic Strawberry Shortcake. Make sure your cream is cold for the best results. It should be light, fluffy, and ready to complement those sweet strawberries!
Step 9: Assemble the Shortcakes
Now comes the fun part—assembly! Slice each shortcake in half horizontally. On the bottom half, layer a generous dollop of whipped cream followed by a heap of macerated strawberries. Place the top half of the shortcake back on, then add more whipped cream and strawberries on top. For a finishing touch, garnish with a whole strawberry. Voilà! Your Classic Strawberry Shortcake is ready to be devoured!
Tips for Success
- Use fresh, ripe strawberries for the best flavor. Seasonal berries are always a winner!
- Chill your mixing bowl and beaters before whipping the cream. This helps achieve perfect peaks.
- Don’t overmix the dough; it should be just combined for tender shortcakes.
- Let the shortcakes cool slightly before assembling to prevent sogginess.
- Feel free to adjust sugar levels based on your taste and the sweetness of the strawberries.
Equipment Needed
- Mixing bowls: A set of various sizes is handy. You can use any large bowl you have.
- Whisk: Essential for mixing dry ingredients. A fork works in a pinch!
- Pastry cutter: Great for cutting in butter. Your fingers can do the job too.
- Baking sheet: A standard one will do. Line it with parchment paper for easy cleanup.
- Electric mixer: Perfect for whipping cream. A hand whisk can work if you’re up for a workout!
Variations of Classic Strawberry Shortcake
- Chocolate Strawberry Shortcake: Add cocoa powder to the shortcake dough for a rich chocolate flavor. Pair with chocolate whipped cream for an indulgent twist.
- Gluten-Free Strawberry Shortcake: Substitute all-purpose flour with a gluten-free blend. Ensure your baking powder is gluten-free as well for a safe treat.
- Vegan Strawberry Shortcake: Use plant-based butter and almond milk in the shortcake. For whipped cream, try coconut cream whipped with powdered sugar.
- Berry Medley Shortcake: Mix in other berries like blueberries or raspberries with the strawberries for a colorful and flavorful variation.
- Shortcake Parfaits: Layer the shortcake, whipped cream, and strawberries in a glass for a beautiful presentation. Perfect for parties!
Serving Suggestions for Classic Strawberry Shortcake
- Pair with a scoop of vanilla ice cream for an extra creamy treat.
- Serve alongside a refreshing glass of lemonade or iced tea to balance the sweetness.
- For a beautiful presentation, dust the shortcakes with powdered sugar before serving.
- Add fresh mint leaves for a pop of color and flavor.
FAQs about Classic Strawberry Shortcake
Can I make Classic Strawberry Shortcake ahead of time?
Absolutely! You can prepare the shortcakes a day in advance and store them in an airtight container. Just whip the cream and prepare the strawberries on the day you plan to serve them for the freshest taste.
What can I substitute for heavy cream in the whipped topping?
If you’re looking for a lighter option, you can use coconut cream or a dairy-free whipped topping. Just make sure it’s chilled for the best results!
How do I store leftover Classic Strawberry Shortcake?
Store any leftovers in the refrigerator, but keep the components separate if possible. This way, the shortcakes won’t get soggy. Enjoy them within a day or two for the best flavor!
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal, you can use frozen ones in a pinch. Just thaw them and drain excess liquid before macerating. The flavor will be slightly different, but still delicious!
What other fruits can I use in place of strawberries?
Feel free to experiment! Raspberries, blueberries, or even peaches can make delightful variations of this Classic Strawberry Shortcake. Just adjust the sugar based on the fruit’s sweetness.
Final Thoughts
Creating a Classic Strawberry Shortcake is more than just baking; it’s about crafting memories. Each layer of sweet strawberries and fluffy whipped cream brings a smile, whether shared with family or enjoyed solo on a quiet evening. This dessert captures the essence of summer, reminding us of sunlit picnics and laughter-filled gatherings. As you savor each bite, you’ll feel the warmth of those moments. So, roll up your sleeves, embrace the joy of baking, and let this delightful treat become a cherished part of your culinary adventures. Trust me, it’s worth every delicious moment!
Print
Classic Strawberry Shortcake: A Delightful Recipe!
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic dessert featuring layers of sweetened strawberries and whipped cream sandwiched between tender shortcakes.
Ingredients
- 1 lb (450 g) fresh strawberries, hulled and sliced
- ¼ cup (50 g) granulated sugar (for strawberries)
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar (for shortcakes)
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- ⅔ cup (160 ml) whole milk (or heavy cream)
- 1 tsp vanilla extract (for shortcakes)
- 1 ½ cups (360 ml) heavy cream, chilled
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- In a bowl, combine sliced strawberries with sugar. Stir well and let sit for at least 20–30 minutes to release juices (macerate).
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in milk and vanilla until dough comes together.
- Drop spoonfuls of dough (or shape into rounds) onto the baking sheet.
- Bake for 12–15 minutes, until golden brown. Cool slightly.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Slice shortcakes in half horizontally. Layer bottom half with whipped cream and strawberries.
- Place top half of biscuit on top, then add more whipped cream and strawberries. Garnish with a whole strawberry on top.
Notes
- For best results, use fresh strawberries that are in season.
- Shortcakes can be made ahead of time and stored in an airtight container.
- Feel free to adjust the sugar in the strawberries based on their sweetness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
