Classic Strawberry Shortcake – Sweet, Fruity & Perfect Summer Dessert!
Nothing says summer quite like a Classic Strawberry Shortcake. This delightful dessert combines layers of freshly baked biscuits, succulent strawberries, and a generous dollop of whipped cream. The balance of sweet and fruity flavors, along with a light and fluffy texture, makes it an irresistible choice for warm days and gatherings. Once you serve this to friends and family, there’s no doubt they’ll be reaching for seconds!
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (divided)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3/4 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the sliced strawberries and 2 tablespoons of sugar. Toss to coat the strawberries and let them sit while you prepare the biscuits. This will enhance their juiciness.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and the remaining sugar (2 tablespoons).
- Add the chilled butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk gradually, stirring until just combined. Do not overmix; the dough should be slightly sticky.
- Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle.
- Using a round cutter, cut out biscuits and place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and allow to cool slightly.
- While the biscuits cool, whip the heavy cream and vanilla extract in a mixing bowl until soft peaks form.
- To assemble, slice the biscuits in half. Layer the bottom half with the prepared strawberries, spooning some of the juice over them. Top with a generous amount of whipped cream, then place the top half of the biscuit on. Finish with more strawberries and whipped cream if desired.
Pro Tips for Perfect Results
- Make sure the butter is cold for flaky biscuits. You can freeze it for about 15 minutes before use.
- Let the strawberries macerate for at least 15 minutes to enhance their sweetness and flavor.
- For extra fluffy biscuits, avoid overworking the dough.
- Use a serrated knife to cut the biscuits to prevent them from squishing.
- Chill the mixing bowl and beaters before whipping cream to achieve better volume.
Variations and Substitutions
- To make this dessert a bit healthier, consider using whole wheat flour for the biscuits.
- You can substitute strawberries with other berries like blueberries, raspberries, or peaches for a different fruity flavor.
- For a dairy-free option, use coconut cream instead of heavy cream to whip.
Storage and Reheating Tips
If you have leftovers, store the components separately. Place biscuits in an airtight container at room temperature for up to 2 days. Store strawberries in the fridge for 3-4 days. Whipped cream can be kept in the refrigerator for up to 5 days, but it’s best when freshly made. To serve leftovers, reassemble them to maintain biscuit texture.
FAQ
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture.
2. How do I know when the biscuits are done?
Biscuits are done when they are golden brown on the top and firm to the touch.
3. Can I make the biscuits ahead of time?
Absolutely! Bake the biscuits ahead of time and store them in an airtight container until you are ready to assemble.
4. What can I serve with strawberry shortcake?
This dessert goes well with a scoop of vanilla ice cream or a side of fresh berries.
Nutritional Estimate
Each serving of Classic Strawberry Shortcake contains approximately 350 calories, 6g of protein, 18g of fat, and 44g of carbohydrates. It’s a decadent treat that perfectly encapsulates the essence of summer!
Classic Strawberry Shortcake – Sweet, Fruity & Perfect Summer Dessert!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (divided)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3/4 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the sliced strawberries and 2 tablespoons of sugar. Toss to coat and let them sit.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and the remaining 2 tablespoons of sugar.
- Add the chilled butter to the flour mixture and cut it in until the mixture resembles coarse crumbs.
- Pour in the milk gradually, stirring only until combined. Do not overmix.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle.
- Use a round cutter to cut out biscuits and place them on the baking sheet, spacing them 2 inches apart.
- Bake for 12–15 minutes or until golden brown. Allow to cool slightly.
- While the biscuits cool, whip the heavy cream and vanilla extract until soft peaks form.
- To assemble, slice the biscuits in half. Layer the bottom half with strawberries and some of their juice. Add whipped cream and the top half of the biscuit. Top with more strawberries and cream if desired.
Notes
Let the strawberries macerate for at least 15 minutes to improve sweetness and flavor.
Avoid overworking the dough to maintain a tender texture in the biscuits.
Use a serrated knife to slice the strawberries for easier preparation.
