Discover the timeless delight of our Classic Strawberry Shortcake, a beloved dessert that perfectly balances sweet, juicy strawberries with tender, buttery shortcake and luscious whipped cream. This recipe captures the essence of summer in every bite, making it an ideal treat for warm evenings, celebrations, or simply indulging your sweet tooth. Easy to prepare and incredibly satisfying, this strawberry shortcake will become a cherished favorite in your dessert repertoire.
.png)
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Servings and Serving Size
- Servings: 8
- Serving Size: 1 shortcake
Nutritional Information (per serving)
- Calories: 320
- Protein: 4g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 2g
- Sugar: 20g
- Sodium: 280mg
Ingredients
For the Shortcake:
- 250g (2 cups) all-purpose flour
- 50g (1/4 cup) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 115g (1/2 cup) unsalted butter, cold and cubed
- 180ml (3/4 cup) heavy cream
- 1 large egg
- 1 tsp vanilla extract
For the Strawberries:
- 600g (4 cups) fresh strawberries, hulled and sliced
- 50g (1/4 cup) granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream:
- 240ml (1 cup) heavy whipping cream
- 30g (2 tbsp) powdered sugar
- 1 tsp vanilla extract
Method of Preparation
- In a large bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let the mixture sit for at least 30 minutes to allow the strawberries to release their juices.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle and cut out 8 rounds using a biscuit cutter.
- Place the rounds onto the prepared baking sheet and brush the tops with a little heavy cream. Bake for 12-15 minutes, or until the shortcakes are golden brown. Let them cool on a wire rack.
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Split the shortcakes in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half of each shortcake.
- Top with a dollop of whipped cream and place the top half of the shortcake over the whipped cream. Serve immediately.
Tips for Culinary Success
- For the best texture, make sure your butter and heavy cream are very cold when preparing the shortcake dough.
- Use fresh, ripe strawberries for maximum flavor and sweetness.
- If you prefer a sweeter shortcake, sprinkle a little sugar on top before baking.
Frequently Asked Questions (FAQs)
- Q: Can I make the shortcakes ahead of time? A: Yes, you can bake the shortcakes in advance and store them in an airtight container at room temperature for up to 2 days. Warm them slightly before serving for the best texture.
- Q: Can I use frozen strawberries? A: Fresh strawberries are recommended for the best flavor and texture, but you can use thawed frozen strawberries if fresh ones are not available.
- Q: How do I store leftover strawberry shortcake? A: Store leftover components separately: keep the shortcakes in an airtight container at room temperature, the strawberries in the refrigerator, and the whipped cream in the refrigerator. Assemble just before serving.
Delight in the simple elegance of our Classic Strawberry Shortcake. Perfect for any occasion, this dessert captures the essence of summer with its fresh strawberries, tender shortcakes, and creamy whipped topping. Serve up a slice of joy and watch as smiles light up around the table!