Strawberry Shortcake Recipe
Strawberry Shortcake - A Classic Summer Dessert to Savor the Season's SweetnesS
Summer is the season of sun, fun, and an abundance of fresh, juicy strawberries. There's no better way to celebrate the warm weather and the sweet bounty of the season than by indulging in a delicious, classic Strawberry Shortcake. This timeless dessert features buttery, tender shortcakes filled with sweetened strawberries and topped with a dollop of luscious whipped cream, making it the perfect treat to enjoy on a warm summer day. In this blog post, I’ll take you through the process of making this delightful dessert from scratch, providing plenty of tips and tricks along the way to ensure your Strawberry Shortcake is nothing short of perfection.
Whipping Up the Perfect Strawberry Shortcake (Classic Summer Dessert)
To begin your Strawberry Shortcake journey, start by preparing the strawberries. Hull and slice 1 lb of fresh strawberries, then combine them with 1/4 cup of granulated sugar in a large bowl. Stir gently and set the mixture aside at room temperature for about 30 minutes. This process, known as macerating, allows the strawberries to release their natural juices, creating a sweet and flavorful syrup that will soak into the shortcakes.
While the strawberries macerate, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This will help to prevent your shortcakes from sticking to the pan and ensure they bake up evenly.
Now, it's time to make the shortcakes. In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tbsp of baking powder, and 1/2 tsp of salt. The baking powder will help the shortcakes rise, while the salt adds a touch of savory flavor that perfectly balances the sweetness of the strawberries and whipped cream.
Next, add 1/2 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. This process helps to create a tender and flaky texture in the finished shortcakes.
In a separate bowl or measuring cup, combine 1 cup of heavy cream and 1 tsp of pure vanilla extract. Gradually pour this mixture into the flour mixture, stirring gently with a fork or spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and gently knead it a few times, just until it comes together. Pat the dough into a circle about 3/4-inch thick and use a 2 1/2-inch round biscuit or cookie cutter to cut out the shortcakes. Re-roll the dough scraps and cut out more shortcakes until all the dough is used.
Place the shortcakes onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra heavy cream and sprinkle with turbinado sugar or granulated sugar, if desired. This step adds a touch of sweetness and a delightful crunch to the tops of the shortcakes.
Bake the shortcakes in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. Remove from the oven and transfer the shortcakes to a wire rack to cool slightly.
While the shortcakes are cooling, prepare the whipped cream by combining 1 cup of chilled heavy cream, 2 tbsp of granulated sugar, and 1 tsp of vanilla extract in a large mixing bowl. Use a hand mixer or stand mixer with the whisk attachment to whip the cream until soft peaks form.
Finally, assemble your Strawberry Shortcakes by splitting the warm shortcakes in half horizontally. Place the bottom half on a serving plate, then generously spoon the sweetened strawberries over it, allowing the juices to soak into the cake. Top it off with a dollop of the freshly whipped cream, and finally, place the top half of the shortcake on the cream. For an extra touch of decadence, add more strawberries and whipped cream on top, if desired.
Now, it's time to savor the fruits of your labor. Serve the strawberry shortcakes immediately while the shortcakes are still warm and the flavors are at their peak. As you take that first bite, you'll experience the buttery richness of the shortcake, followed by the burst of sweet-tart flavors from the macerated strawberries. The velvety whipped cream adds a light and airy element that ties everything together, creating a symphony of tastes and textures.
Strawberry Shortcake is not only a delightful treat for summer gatherings and picnics, but it's also an excellent way to showcase the season's finest strawberries. Each bite encapsulates the essence of summer, transporting you to a sunny day filled with joy and nostalgia.
Serving Suggestions and Variations:
While the classic version of Strawberry Shortcake is hard to beat, there are endless possibilities for customization.
Here are a few ideas to take your dessert to the next level:
1. Chocolate Indulgence: Add a touch of decadence by drizzling melted chocolate over the whipped cream or adding a layer of chocolate ganache between the shortcake and strawberries.
2. Citrus Twist: Incorporate some citrusy flavors by adding a squeeze of fresh lemon or orange juice to the strawberries, or zest some lemon or orange peel into the shortcake batter.
3. Nutty Delight: Sprinkle chopped nuts, such as toasted almonds or pecans, over the whipped cream for a delightful crunch and nutty flavor.
4. Creative Presentation: Get creative with the presentation by using cookie cutters to shape the shortcakes into hearts, stars, or any other fun shapes that match the occasion.
5. Mixed Berry Medley: Expand the flavor profile by combining strawberries with other seasonal berries like blueberries, raspberries, or blackberries. This medley of berries will create a vibrant and colorful dessert.
Remember, the key to a perfect Strawberry Shortcake lies in using fresh, high-quality ingredients and assembling it just before serving to maintain the ideal texture and flavor combination.
With its buttery shortcakes, sweetened strawberries, and pillowy whipped cream, Strawberry Shortcake is a classic summer dessert that captures the essence of the season. By following this detailed recipe, you can create a mouthwatering dessert that celebrates the natural sweetness of fresh strawberries. So, gather your loved ones, embrace the warmth of the sun, and indulge in this timeless treat that is sure to bring smiles and create lasting memories. Strawberry Shortcake is the quintessential taste of summer, and once you take that first bite, you'll understand why it has stood the test of time.
Strawberry Shortcake Recipe (Classic Summer Dessert)
Ingredients
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup heavy cream, plus extra for brushing
- 1 tsp pure vanilla extract
- Turbinado sugar or granulated sugar, for sprinkling (optional)
- 1 cup heavy cream, chilled
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare the strawberries: In a large bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Stir gently and set aside at room temperature for about 30 minutes to allow the strawberries to release their juices.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Make the shortcakes: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl or measuring cup, combine 1 cup of heavy cream and 1 tsp of vanilla extract. Gradually pour the cream mixture into the flour mixture, stirring gently with a fork or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and gently knead it a few times, just until it comes together. Pat the dough into a circle about 3/4-inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut out the shortcakes. Re-roll the dough scraps and cut out more shortcakes until all the dough is used.
- Place the shortcakes onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the shortcakes with a little extra heavy cream and sprinkle with turbinado sugar or granulated sugar, if desired.
- Bake the shortcakes in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. Remove from the oven and transfer the shortcakes to a wire rack to cool slightly.
- While the shortcakes are cooling, prepare the whipped cream: In a large mixing bowl, combine 1 cup of chilled heavy cream, 2 tbsp of granulated sugar, and 1 tsp of vanilla extract. Use a hand mixer or stand mixer with the whisk attachment to whip the cream until soft peaks form.
- Assemble the strawberry shortcakes: Split the warm shortcakes in half horizontally. Place the bottom half on a serving plate, then spoon a generous amount of the sweetened strawberries over it. Top with a dollop of whipped cream, then place the top half of the shortcake on the whipped cream. Add more strawberries and whipped cream on top, if desired.
- Serve the strawberry shortcakes immediately and enjoy this classic summer dessert!
Nutrition Facts
Calories
673.59Fat
44.7 gSat. Fat
28.03 gCarbs
63.17 gFiber
2.63 gNet carbs
60.53 gSugar
28.95 gProtein
7.23 gSodium
431.22 mgCholesterol
130.31 mg
