Strawberry Shortcake

Growing up, summer was always synonymous with strawberry season, which meant one thing: Strawberry Shortcake. I remember the excitement of visiting the local farm, where rows of juicy, red strawberries beckoned us to pick them. The sweet aroma filled the air, and I couldn’t wait to get home to create my favorite dessert. This Strawberry Shortcake is all about celebrating those bright, sun-kissed berries, perfectly complemented by fluffy cream biscuits and whipped cream. Every bite takes me back to lazy summer afternoons spent in the shade, savoring this delightful treat with family. It’s a simple yet utterly indulgent dessert that always brings smiles.

Strawberry Shortcake Shopping List

When it comes to making a delightful Strawberry Shortcake, the quality of your ingredients is key. Fresh, ripe strawberries are the star of the show, and they bring a burst of flavor that’s hard to beat. Pair them with creamy, buttery biscuits, and you have a match made in heaven. Here’s what you’ll need:

• 1 1/2 cups all-purpose flour – The foundation for your cream biscuits, providing structure.
• 1/4 teaspoon salt – Enhances the sweetness of your biscuits.
• 4 teaspoons sugar (optional) – Adds a touch of sweetness to the biscuits.
• 2 teaspoons baking powder – Helps the biscuits rise and become fluffy.
• 6 tablespoons cold butter – Brings richness and flakiness to the biscuits.
• 3/4 cup heavy cream – Used in the biscuits for moisture and richness.
• 4 cups strawberries – The main ingredient that gives this dessert its freshness and flavor.
• 1 cup sugar – Sweetens the strawberries for the filling.
• 1 cup heavy cream – The topping that adds a luscious finish.
• 1/2 teaspoon vanilla extract – Enhances the whipped cream’s flavor.
• 1 tablespoon sugar – Adjusts the sweetness of the whipped cream.
• Powdered sugar (optional) – For dusting on top for presentation.

Making This Strawberry Shortcake

Creating a Strawberry Shortcake is a joyful process that begins with baking the biscuits. Trust me, the aroma that fills your kitchen is worth every moment. Let’s dive into the steps!

1. Start by preheating your oven to 400 degrees Fahrenheit. This ensures that your biscuits get that perfect golden-brown color.

2. In a large bowl, combine the all-purpose flour, salt, optional sugar, and baking powder. Mix these dry ingredients thoroughly, creating a light and airy mixture.

3. Next, cut the cold butter into the flour mixture using a pastry blender or your fingertips. You want the mixture to resemble small peas. This step is crucial for achieving flaky biscuits.

4. Now, measure out your heavy cream, but set aside 1 tablespoon for later. Add the rest of the cream to your flour mixture and stir gently with a fork until it just comes together.

5. Lightly knead the dough in the bowl a few times, then turn it out onto a lightly floured board. Roll it out to about 3/4 inch thick.

6. Cut six 2 1/2-inch circles or squares from the dough. Don’t worry about getting them perfect; a little irregularity adds character!

7. Reroll any scraps and cut out 2 to 3 more biscuits. Place all the biscuits onto a baking sheet lined with parchment paper.

8. Brush the tops of the biscuits with the reserved tablespoon of cream. This will give them a lovely color as they bake.

9. Bake for 17 minutes or until they are lightly golden. Your kitchen will smell wonderful, just wait for it!

10. While the biscuits are baking, prepare the strawberry filling. In a medium bowl, combine the strawberries and sugar. Set aside 1 cup of this mixture and purée it in a blender or food processor. Return the purée to the rest of the strawberries and stir to combine. Allow it to set for at least 15 minutes to let the flavors meld.

11. In a standing mixer with the whisk attachment, whip together the heavy cream, vanilla, and sugar until soft peaks form. This is the ultimate topping for your Strawberry Shortcake.

12. To assemble, gently break the biscuits in half. Spoon the strawberry mixture onto the bottom half, then add a generous dollop of whipped cream on top. Place the other half of the biscuit on top and finish with a dusting of powdered sugar. Look at that beauty!

Tips for Success

To ensure your Strawberry Shortcake turns out perfectly every time, here are some handy tips:

• Storage: Store leftovers in the refrigerator, covered loosely with foil to prevent the biscuits from becoming soggy.
• Freezing: While it’s best enjoyed fresh, you can freeze the biscuits before baking. Thaw and bake them directly from the freezer.
• Pairing: This dessert pairs wonderfully with a scoop of vanilla ice cream or a side of fresh berry sauce.
• Fresh Herbs: Consider adding a touch of fresh mint to your strawberry filling for a refreshing twist.
• Presentation: For an elegant touch, serve with a sprig of mint on top and a drizzle of cream.
• Adjusting Sweetness: Taste your strawberries before adding sugar. If they’re sweet enough, you might want to cut back on the sugar.

Pairing Suggestions for Strawberry Shortcake

When serving Strawberry Shortcake, think about how you can elevate the experience. Here are some great ideas:

• Picnic Delight: Serve Strawberry Shortcake at your next picnic alongside some refreshing lemonade for a perfect summer treat.
• BBQ Companion: This dessert is a fantastic way to end a barbecue meal, complementing grilled meats and vegetables.
• Celebration Centerpiece: Make it the star of dessert tables at birthdays or family gatherings, where it can be shared and enjoyed together.
• Seasonal Fun: Perfect for spring and summer gatherings, this dessert captures the essence of the season.
• Leftover Storage: Store any leftover biscuits and filling separately to maintain freshness.
• Family Gatherings: Bring it to potlucks or holiday celebrations, where it can be a delicious and nostalgic treat for everyone.

FAQ

Conclusion

The Strawberry Shortcake is a beautiful celebration of summer flavors, capturing the essence of sunny days and fresh strawberries. Its simplicity makes it a go-to dessert for any occasion, from casual family dinners to elegant gatherings. I encourage you to try making this recipe; it’s sure to bring joy and sweetness to your table.

Strawberry Shortcake

The ultimate summer dessert! This Strawberry Shortcake features buttery cream biscuits layered with juicy strawberries and topped with fluffy whipped cream. It's a delightful treat that embodies the essence of summer. Make it tonight for a sweet indulgence!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Whisk
• Blender
• Food Processor
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1.5 cups all-purpose flour
• 0.25 teaspoon salt
• 4 teaspoons sugar (optional)
• 2 teaspoons baking powder
• 6 tablespoons cold butter
• 0.75 cups heavy cream
• 4 cups strawberries
• 1 cup sugar
• 1 cup heavy cream
• 0.5 teaspoon vanilla extract
• 1 tablespoon sugar
• powdered sugar (optional)

Instructions

 

• Start by preheating your oven to 400 degrees Fahrenheit. This ensures that your biscuits get that perfect golden-brown color.
• In a large bowl, combine the all-purpose flour, salt, optional sugar, and baking powder. Mix these dry ingredients thoroughly, creating a light and airy mixture.
• Next, cut the cold butter into the flour mixture using a pastry blender or your fingertips. You want the mixture to resemble small peas. This step is crucial for achieving flaky biscuits.
• Now, measure out your heavy cream, but set aside 1 tablespoon for later. Add the rest of the cream to your flour mixture and stir gently with a fork until it just comes together.
• Lightly knead the dough in the bowl a few times, then turn it out onto a lightly floured board. Roll it out to about 3/4 inch thick.
• Cut six 2 1/2-inch circles or squares from the dough. Don’t worry about getting them perfect; a little irregularity adds character!
• Reroll any scraps and cut out 2 to 3 more biscuits. Place all the biscuits onto a baking sheet lined with parchment paper.
• Brush the tops of the biscuits with the reserved tablespoon of cream. This will give them a lovely color as they bake.
• Bake for 17 minutes or until they are lightly golden. Your kitchen will smell wonderful, just wait for it!
• While the biscuits are baking, prepare the strawberry filling. In a medium bowl, combine the strawberries and sugar. Set aside 1 cup of this mixture and purée it in a blender or food processor. Return the purée to the rest of the strawberries and stir to combine. Allow it to set for at least 15 minutes to let the flavors meld.
• In a standing mixer with the whisk attachment, whip together the heavy cream, vanilla, and sugar until soft peaks form. This is the ultimate topping for your Strawberry Shortcake.
• To assemble, gently break the biscuits in half. Spoon the strawberry mixture onto the bottom half, then add a generous dollop of whipped cream on top. Place the other half of the biscuit on top and finish with a dusting of powdered sugar. Look at that beauty!

Notes

Store leftovers in the refrigerator, covered loosely with foil to prevent the biscuits from becoming soggy. While it's best enjoyed fresh, you can freeze the biscuits before baking. Thaw and bake them directly from the freezer.

Keyword easy dessert recipe, Fresh Strawberry Cake, Strawberry Shortcake, summer treat

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!