Description
A classic Strawberry Shortcake recipe featuring tender homemade shortcakes baked to golden perfection, topped with sweet macerated fresh strawberries and light, fluffy whipped cream. This delightful dessert balances buttery biscuits with juicy strawberries and creamy topping, perfect for any occasion.
Ingredients
Scale
Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into small cubes)
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Strawberries
- 1 pound fresh strawberries
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the shortcakes.
- Mix dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt, ensuring they are well incorporated.
- Add butter: Cut the cold unsalted butter into small cubes and add to the flour mixture.
- Cut in butter: Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Combine wet ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract until blended.
- Mix dough: Pour the wet ingredients into the flour mixture and stir gently with a wooden spoon or spatula until the dough starts to come together.
- Knead dough: Turn the dough onto a lightly floured surface and knead gently about 5-6 times until it forms a rough ball, avoiding overworking it for tender biscuits.
- Shape dough: Pat the dough out into a 1-inch thick rectangle to prepare for cutting out the shortcakes.
- Cut shortcakes: Use a round biscuit cutter to cut out individual shortcakes from the dough.
- Prepare for baking: Place the shortcakes on a parchment-lined baking sheet, spacing them close but not touching to allow even baking.
- Bake shortcakes: Bake in the preheated oven for 12-15 minutes, until the tops turn golden brown and a toothpick inserted comes out clean.
- Prepare strawberries: While baking, hull and slice the fresh strawberries, then place them in a bowl and sprinkle with 1/4 cup granulated sugar.
- Macerate strawberries: Toss gently to coat the strawberries and let them sit for at least 15 minutes to release their natural juices and sweetness.
- Cool shortcakes: Remove the biscuits from the oven and let them cool for a few minutes to handle safely.
- Make whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with a mixer on medium-high speed for 3-4 minutes until stiff peaks form.
- Assemble shortcakes: Slice each shortcake in half horizontally, spoon macerated strawberries onto the bottom half, add a generous dollop of whipped cream, then place the top half on the cream.
- Serve: Serve immediately to enjoy the delicate texture of fresh shortcakes paired with luscious strawberries and rich whipped cream.
Notes
- For best results, keep the butter cold to create flaky shortcakes.
- Do not over-knead the dough; it should just come together to ensure tender biscuits.
- Macerate strawberries for at least 15 minutes to bring out their natural sweetness and juicy texture.
- Use fresh heavy cream for the whipped cream to achieve the best volume and flavor.
- Shortcakes are best served the day they are made for optimal freshness.
