Irresistible Strawberry Shortcake Recipe for Summer Bliss

There’s something about the sweet aroma of freshly baked strawberry shortcake wafting through the air that can make anyone’s heart flutter. Imagine biting into a fluffy, buttery biscuit, topped with juicy strawberries and a cloud of whipped cream. It’s like summer on a plate, bursting with flavor and nostalgia.

This delightful dessert reminds me of family picnics in my grandmother’s backyard. We would gather around for laughter and stories while devouring her famous strawberry shortcake. Whether it was a birthday celebration or just an ordinary Sunday afternoon, this treat never failed to bring joy to our faces.

I’ll never forget the time I made this dessert for my friends, and their eyes lit up like Christmas morning when they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Choose ripe, juicy strawberries for the sweetest flavor; let them sit at room temperature before using.

• Granulated Sugar: Regular granulated sugar helps macerate the strawberries beautifully, enhancing their natural sweetness.

• All-Purpose Flour: Use unbleached all-purpose flour for the best texture in your shortcakes.

• Baking Powder: This ingredient provides lift to your biscuits, ensuring they are light and fluffy.

• Unsalted Butter: Cold butter creates flaky layers in the biscuits; cut it into small cubes before using.

• Heavy Cream: Whipped into clouds of goodness, heavy cream adds richness to your dessert.

• Vanilla Extract: A splash of vanilla enhances the flavor profile perfectly; opt for pure extract if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Strawberries: Start by washing and hulling 1 pound of fresh strawberries. Slice them in half and sprinkle with 1/4 cup of granulated sugar. Let them sit for about 30 minutes to develop their syrupy goodness.

Make the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt.

Add Butter and Cream: Cut in 1/2 cup of cold cubed unsalted butter until mixture resembles coarse crumbs. Stir in 3/4 cup of heavy cream until just combined; do not overmix!

Shape and Bake: Turn dough onto a floured surface and gently knead it just once or twice. Pat it down to about an inch thick and cut out circles with a biscuit cutter. Arrange on a baking sheet lined with parchment paper and bake for 15–20 minutes until golden brown.

Whip the Cream: While biscuits bake, whip together 1 cup of heavy cream with 1 teaspoon vanilla extract and 2 tablespoons sugar until stiff peaks form; keep chilled until ready to serve.

Assemble Your Masterpiece!: Once cooled slightly, slice each biscuit in half horizontally. Layer with strawberries (and their juice) followed by a dollop of whipped cream. Place the top half back on and stand back — you’re about to impress everyone!

Enjoy this vibrant strawberry shortcake as you share stories around your table or savor it during quiet moments alone with your thoughts; either way, it’s sure to be unforgettable!

Perfecting the Cooking Process

To achieve the best results, bake your cake first while preparing the strawberry filling. Once the cake cools, whip up the cream for a perfect assembly.

Add Your Touch

Feel free to swap strawberries for other fruits like peaches or blueberries. Add vanilla extract to your whipped cream for an extra flavor kick, or infuse it with mint for a refreshing twist.

Storing & Reheating

Store any leftover strawberry shortcake in the fridge, covered tightly with plastic wrap. For best quality, consume within 1-2 days; reheating is not recommended as it may alter texture.

A friend once told me that this strawberry shortcake stole the show at her summer barbecue—everyone raved about how light and delicious it was!

FAQ

Can I make strawberry shortcake ahead of time?

Yes, you can prepare components separately and assemble just before serving to maintain freshness.

What’s the best way to sweeten my strawberries?

Using a bit of sugar helps draw out their natural juices, enhancing flavor and sweetness perfectly.

Can I freeze leftover strawberry shortcake?

Freezing is not recommended due to changes in texture; it’s best enjoyed fresh within a couple of days.

Print

Strawberry Shortcake

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• Author: Ethan Brooks
• Total Time: 50 minutes
• Yield: Serves 8

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Description

Strawberry shortcake is a classic summer dessert that captures the essence of warm days and joyful gatherings. Picture fluffy, buttery biscuits layered with ripe strawberries and topped with a cloud of whipped cream. This simple yet stunning recipe is perfect for any occasion, bringing together vibrant flavors and delightful textures. Whether you’re celebrating a special event or enjoying a quiet afternoon, this strawberry shortcake will impress your family and friends.

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Ingredients

Scale 1x2x3x

• 1 lb fresh strawberries
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 2 tbsp granulated sugar (for biscuits)
• 1 tbsp baking powder
• Pinch of salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup heavy cream (plus 1 cup for whipping)
• 1 tsp vanilla extract (plus 2 tbsp for whipped cream)

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Instructions

1. Prepare the Strawberries: Wash, hull, and slice strawberries. Toss with 1/4 cup sugar and let sit for 30 minutes to create syrup.
2. Make the Biscuits: Preheat oven to 425°F (220°C). In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Stir in heavy cream until just combined.
3. Shape and Bake: Turn dough onto a floured surface; knead gently. Pat into an inch thick and cut out circles. Place on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown.
4. Whip the Cream: In a bowl, whip remaining heavy cream with vanilla extract and sugar until stiff peaks form.
5. Assemble: Slice biscuits in half horizontally. Layer with strawberries and juice followed by whipped cream. Place top back on and serve.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit with strawberries and cream (200g)
• Calories: 380
• Sugar: 27g
• Sodium: 200mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg

Keywords: For added flavor, infuse whipped cream with mint or swap strawberries for other fruits like peaches or blueberries. Store leftovers tightly covered in the fridge; consume within 1–2 days for best quality.