Irresistible Classic Strawberry Shortcake Recipe Delight

There’s nothing quite like the aroma of freshly baked shortcakes wafting through the kitchen, making your mouth water in anticipation. This classic strawberry shortcake recipe brings together sweet strawberries, fluffy whipped cream, and tender cake for a dessert that feels like a warm hug on a plate. berry croissant bake no bake strawberry dessert. For more inspiration, check out this Fresh Strawberry Cake Recipe recipe.

Imagine biting into a soft, buttery biscuit layered with juicy strawberries and light-as-air whipped cream. It’s the kind of dessert that makes you want to do a happy dance while wearing an apron, and let’s be honest, who doesn’t need more reasons to dance in the kitchen? Whether it’s a summer picnic or a cozy family gathering, this treat is bound to steal the show and leave everyone asking for seconds.

Every time I make this strawberry shortcake recipe, my friends rave about how it tastes just like summer itself—a memory I cherish every time.

Essential Ingredients

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

• Fresh Strawberries: Choose ripe, sweet strawberries for maximum flavor; they should smell fragrant and look vibrant red.
• Granulated Sugar: Use sugar to enhance the strawberries’ natural sweetness; adjust according to your taste preference.
• All-Purpose Flour: A good quality flour helps create light and fluffy biscuits; sifted for best results.
• Baking Powder: This ingredient provides lift; make sure it’s fresh for optimal rise in your shortcakes.
• Salt: Just a pinch enhances flavors; it balances the sweetness perfectly.
• Unsalted Butter: Cold butter is key for flaky texture; cut it into small cubes before adding to dry ingredients.
• Heavy Cream: Use cold heavy cream for making rich whipped cream; it’s crucial for that luxurious topping.
• Vanilla Extract: A splash of vanilla adds warmth and depth to both the cake and whipped cream; use pure extract if possible.

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

Let’s Make it Together

Get ready to dive into the deliciousness of this classic strawberry shortcake recipe with these simple steps! mini cherry desserts.

Prepare the Strawberries: Start by washing your strawberries thoroughly. Remove their green tops and slice them into halves or quarters depending on their size. Toss them in a bowl with sugar and let them sit until they release their juices.

Create the Biscuit Dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter pieces and mix until crumbly—think sandcastles at the beach!

Add Wet Ingredients: Pour in heavy cream and vanilla extract. Stir gently until just combined—be careful not to overmix or you’ll have hockey pucks instead of fluffy cakes!

Shape and Bake Shortcakes: Turn the dough onto a floured surface. Pat it down gently until about one inch thick. Cut out rounds using a biscuit cutter or glass. Place them on a baking sheet lined with parchment paper.

Bake Until Golden Brown: Bake in your preheated oven for approximately 15-18 minutes or until they’re golden brown and smell heavenly—like sunshine on a Sunday morning!

Whip Up Some Cream!: While those beauties cool down, whip heavy cream with sugar until soft peaks form—this should take about 2-3 minutes. Don’t forget to taste test because… well… quality control is important!

Strong>Assemble Your Masterpiece : Once everything has cooled slightly, slice each biscuit in half. Layer juicy strawberries between the halves along with generous dollops of whipped cream on top. Put the lid back on, sprinkle some extra strawberries around for flair, and voilà!

Enjoy this classic strawberry shortcake recipe as you gather around friends or family—it’s sure to bring smiles all around! pistachio raspberry cheesecake.

Perfecting the Cooking Process

Start by making the biscuits first, allowing them to cool slightly before layering with strawberries and cream. This sequence ensures everything blends perfectly, creating a delightful balance of flavors.

Add Your Touch

Swap traditional biscuits for angel food cake for a lighter version. You can also infuse whipped cream with vanilla or almond extract to add a unique twist that surprises your taste buds.

Storing & Reheating

Store leftover shortcake components separately in airtight containers. Keep biscuits in a cool place, while strawberries and whipped cream should go in the fridge for optimal freshness.

Sometimes I remember my first attempt at a classic strawberry shortcake recipe—it was a disaster! My biscuits turned out like hockey pucks, but those soggy strawberries were a hit with my family, proving even mistakes can taste sweet.

FAQ

Can I use frozen strawberries instead of fresh?

Frozen strawberries work, but fresh ones offer superior flavor and texture in this recipe.

How can I make dairy-free whipped cream?

Coconut cream or cashew cream makes excellent dairy-free alternatives for whipped topping.

What’s the best way to serve strawberry shortcake?

Serve chilled for the best experience, allowing flavors to meld beautifully together.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Classic Strawberry Shortcake

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• Author: Mery Mack
• Total Time: 38 minutes
• Yield: Serves 6

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Description

Indulge in the delightful taste of summer with this classic strawberry shortcake recipe. Soft, buttery biscuits are layered with sweet, juicy strawberries and topped with fluffy whipped cream, creating a perfect balance of flavors and textures. This dessert is not only visually stunning but also incredibly easy to prepare, making it the ideal treat for any occasion. Whether it’s a family gathering or a picnic, each bite promises to evoke cherished memories and bring smiles all around.

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Ingredients

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• 1 lb fresh strawberries
• 1/4 cup granulated sugar (adjust to taste)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (cold, cubed)
• 3/4 cup heavy cream (cold)
• 1 tsp vanilla extract

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Instructions

1. Prepare the strawberries: Wash, hull, and slice the strawberries. Toss them with sugar and let them sit to release their juices.
2. Make the biscuit dough: Preheat oven to 425°F (220°C). In a bowl, whisk flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
3. Add wet ingredients: Stir in heavy cream and vanilla until just combined; avoid overmixing.
4. Shape and bake: Turn dough onto a floured surface, pat down to about 1 inch thick, cut into rounds, and place on a parchment-lined baking sheet. Bake for 15-18 minutes until golden brown.
5. Whip the cream: Beat heavy cream with sugar until soft peaks form.
6. Assemble: Slice biscuits in half; layer with strawberries and whipped cream before replacing tops.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shortcake (150g)
• Calories: 320
• Sugar: 22g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg