Strawberry Shortcake
The ultimate comfort food for summer gatherings! This Strawberry Shortcake is a delightful blend of sweet strawberries, fluffy shortcakes, and whipped cream. Perfect for any occasion, it's an easy weeknight dessert that will surely impress your friends and family!
Equipment
- Frying Pan
- Blender
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 4 pints Strawberries hulled and halved
- 1 tablespoon Lemon juice fresh
- 1 tablespoon Granulated sugar
- 2 cups Self-rising flour
- 3 tablespoons Granulated sugar
- 1/4 teaspoon Kosher salt
- 1/2 cup Unsalted butter very cold and cut into small pieces
- 3/4 cup Whole milk
- 2 tablespoons Heavy whipping cream
- 2 tablespoons Coarse sugar
- 2 cups Heavy whipping cream
- 1 tablespoon Granulated sugar
Instructions
- Add strawberries, lemon juice, and granulated sugar to a large mixing bowl. Stir to combine. Cover and rest in the refrigerator for at least 2 hours until the berries are juicy. You can do this up to 12 hours in advance.
- Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or a silicone baking mat.
- Whisk together the self-rising flour, sugar, and kosher salt in a medium-sized mixing bowl.
- Add in the cold cubed butter, and using a pastry blender or your fingers, rub it into the dry ingredients until the mixture resembles a coarse meal.
- Stir in the milk until a very soft dough is formed. Do not overwork.
- Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into 3-inch discs.
- Lightly brush the tops with the heavy whipping cream and sprinkle the tops with coarse sugar.
- Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
- Add heavy whipping cream and granulated sugar to the bowl of the stand mixer. Mix together on high until stiff peaks form. Make the whipped cream right before serving.
- Slice off the top third of each shortcake and place the bottoms on six dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.
Notes
- Tip 1: Store leftover shortcakes in an airtight container at room temperature for up to two days.
- Tip 2: You can freeze the shortcakes before baking by shaping them and freezing on a baking sheet.
- Tip 3: This dessert pairs well with a scoop of vanilla ice cream or fresh mint.
- Tip 4: Cut the shortcakes into smaller portions for a delightful dessert at gatherings.
- Tip 5: Feel free to get creative with toppings like nuts or different fruits.