Description
Sweet summer memories come alive with this classic Strawberry Shortcake, blending buttery biscuits, fresh strawberries, and billowy whipped cream into a delightful dessert. Crumbly, tender shortcakes and luscious berries promise pure bliss in each delectable bite that sweeps you into seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 pound (454 grams) fresh strawberries
- 1 cup (240 milliliters) heavy cream
Shortcake Dry Ingredients:
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup (113 grams) unsalted butter
- 2/3 cup (160 milliliters) milk
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Instructions
- Prepare the oven environment by heating to 425°F and lining a baking sheet with parchment paper for optimal shortcake preparation.
- Create the shortcake dough by combining dry ingredients in a mixing bowl, then integrate cold butter until the mixture resembles coarse crumbs.
- Incorporate milk and vanilla into the dry mixture, gently stirring until just combined without overmixing.
- Transfer the dough onto a floured surface, pat into a 3/4-inch thick rectangle, and use a round cutter to shape shortcakes.
- Arrange shortcake rounds on the prepared baking sheet and bake for 12-15 minutes until golden brown, then allow to cool completely.
- Macerate strawberries by mixing with sugar and lemon juice, letting them rest for 15-20 minutes to develop a rich, sweet syrup.
- Whip cream in a chilled bowl, combining powdered sugar and vanilla until stiff peaks form, creating a light and airy topping.
- Assemble the dessert by carefully slicing each shortcake horizontally and layering with macerated strawberries and a generous dollop of whipped cream.
- Complete the shortcake by placing the top half of the biscuit and optionally garnishing with additional whipped cream and a fresh strawberry.
- Serve immediately to enjoy the perfect balance of tender shortcake, juicy fruit, and creamy topping.
Notes
- Chill butter and milk beforehand to ensure flakier, more tender shortcakes that melt in your mouth.
- Use ripe, in-season strawberries for the most vibrant and sweet flavor profile that elevates the entire dessert.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and taste.
- Minimize mixing when combining wet and dry ingredients to prevent tough shortcakes; gentle folding keeps the texture light and crumbly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg