Strawberry shortcake is a classic dessert that combines fluffy, sweet biscuits with juicy strawberries and a dollop of whipped cream. This delightful treat is perfect for summer gatherings or a family dessert. The combination of fresh strawberries soaked in their own syrup over a tender, buttery biscuit, all topped with light, airy whipped cream makes for a heavenly dessert experience.
Ingredients:
For the strawberries:
- 4 cups fresh strawberries, sliced
- 1/2 cup granulated sugar
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 2/3 cup whole milk
- 1 large egg, beaten
For the whipped cream:
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
Appliances:
- Oven
- Mixer (stand or hand)
Special Utensils:
- Mixing bowls
- Baking sheet
- Pastry cutter or two forks
- Measuring cups and spoons
- Parchment paper (optional)
- Whisk
- Spatula
Recipe:
- Prepare the Strawberries:
- In a large bowl, combine the sliced strawberries and 1/2 cup of granulated sugar. Stir to coat all the strawberries in sugar. Let them sit for about 30 minutes to macerate, which will allow the strawberries to release their delicious juices.
- Make the Shortcakes:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, mix the milk and beaten egg together. Pour this mixture into the flour and butter mixture, stirring just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat the dough into a circle about 1 inch thick, and cut into 6-8 rounds using a cutter or glass.
- Place the rounds on the prepared baking sheet, brush the tops with a little milk or beaten egg, and sprinkle with a bit of sugar.
- Bake for 15-20 minutes, or until the shortcakes are golden brown. Remove from the oven and let cool slightly.
- Whip the Cream:
- While the shortcakes are baking, pour the heavy cream into a bowl. Add the confectioners’ sugar and vanilla extract. Using a mixer, whip the cream until it forms soft peaks. Keep it chilled until ready to serve.
- Assemble the Shortcakes:
- Cut the slightly cooled shortcakes in half horizontally. Spoon some of the macerated strawberries and their juices onto the bottom half of each shortcake.
- Add a dollop of whipped cream over the strawberries, then place the top half of the shortcake on top.
- Optionally, add more whipped cream and strawberries on top.
Enjoy your homemade strawberry shortcake, a delightful blend of textures and flavors that make a perfect treat for any occasion!