CategoryDesserts
Strawberry Shortcake is a timeless dessert featuring tender, buttery biscuits layered with juicy macerated strawberries and fluffy whipped cream. It's light, fresh, and perfect for spring or summer gatherings.
For the Biscuits
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter (cold, cubed)
⅔ cup heavy cream
1 large egg
1 tsp vanilla extract
For the Strawberry Filling
½ kg fresh strawberries (hulled and sliced)
¼ cup granulated sugar
1 tbsp fresh lemon juice
For the Whipped Cream
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Prepare the Strawberries
1
Macerate the Strawberries:
- In a large bowl, toss the sliced strawberries with granulated sugar and lemon juice. Cover and let sit for 30 minutes, stirring occasionally, until the strawberries release their juices.
Make the Biscuits
2
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter:
- Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Form the Dough:
- Gradually add the wet ingredients to the dry mixture, stirring until just combined. Do not overmix.
- Shape and Bake:
- Turn the dough onto a floured surface and gently pat into a 1-inch-thick round. Use a 3-inch round cutter to cut out biscuits. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown. Let cool slightly.
Whip the Cream
3
Whip the Cream:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form. Refrigerate until ready to use.
Assemble the Shortcakes
4
- Slice the Biscuits:
- Once the biscuits are cool enough to handle, slice them in half horizontally.
- Layer the Ingredients:
- Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream, then place the biscuit top over the filling.
- Garnish:
- Add more whipped cream and strawberries on top. Garnish with fresh mint leaves and a light dusting of powdered sugar, if desired.
Serving Suggestions
5
- Serve immediately for the best texture and flavor.
- Pair with a refreshing iced tea or lemonade for a perfect summer dessert.
Pro Tips
6
- Make Ahead: The biscuits can be baked a day in advance and stored in an airtight container. Assemble just before serving.
- Flavor Variations: Add a splash of liqueur like Grand Marnier or Amaretto to the strawberries for an adult twist.
- Extra Texture: Sprinkle turbinado sugar on the biscuits before baking for a crunchy topping.
Ingredients
For the Biscuits
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter (cold, cubed)
⅔ cup heavy cream
1 large egg
1 tsp vanilla extract
For the Strawberry Filling
½ kg fresh strawberries (hulled and sliced)
¼ cup granulated sugar
1 tbsp fresh lemon juice
For the Whipped Cream
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Directions
Prepare the Strawberries
1
Macerate the Strawberries:
- In a large bowl, toss the sliced strawberries with granulated sugar and lemon juice. Cover and let sit for 30 minutes, stirring occasionally, until the strawberries release their juices.
Make the Biscuits
2
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter:
- Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Form the Dough:
- Gradually add the wet ingredients to the dry mixture, stirring until just combined. Do not overmix.
- Shape and Bake:
- Turn the dough onto a floured surface and gently pat into a 1-inch-thick round. Use a 3-inch round cutter to cut out biscuits. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown. Let cool slightly.
Whip the Cream
3
Whip the Cream:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form. Refrigerate until ready to use.
Assemble the Shortcakes
4
- Slice the Biscuits:
- Once the biscuits are cool enough to handle, slice them in half horizontally.
- Layer the Ingredients:
- Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream, then place the biscuit top over the filling.
- Garnish:
- Add more whipped cream and strawberries on top. Garnish with fresh mint leaves and a light dusting of powdered sugar, if desired.
Serving Suggestions
5
- Serve immediately for the best texture and flavor.
- Pair with a refreshing iced tea or lemonade for a perfect summer dessert.
Pro Tips
6
- Make Ahead: The biscuits can be baked a day in advance and stored in an airtight container. Assemble just before serving.
- Flavor Variations: Add a splash of liqueur like Grand Marnier or Amaretto to the strawberries for an adult twist.
- Extra Texture: Sprinkle turbinado sugar on the biscuits before baking for a crunchy topping.
Notes
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