why make this recipe
Perfect Strawberry Shortcake is a classic dessert that brings together the sweetness of fresh strawberries, the richness of whipped cream, and the comforting texture of homemade biscuits. It’s a simple treat that is perfect for summer gatherings, picnics, or days when you just want something delicious. This recipe is easy to follow, making it a great choice for both beginner and experienced bakers.
how to make Perfect Strawberry Shortcake
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 3 tablespoons cold unsalted butter
- 1 cup whole milk
- 1 large egg
- 2 pounds fresh strawberries
- 1 1/4 cups granulated sugar for syrup
- 1 1/2 cups cold heavy whipping cream
- 1 tablespoon granulated sugar or powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 375F (190C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut the cold butter into small pieces and mix into the flour until it resembles coarse crumbs.
- Stir in the milk and egg until the batter just comes together.
- Divide the batter into six 4-inch rings on the baking sheet or spoon into mounds on the parchment.
- Bake for 15 to 17 minutes until golden and a toothpick comes out clean. Let cool.
- For the syrup, combine a third of the strawberries with sugar in a pan over medium heat until the sugar dissolves, then cool and refrigerate with remaining strawberries.
- Chill a medium bowl and whip the cream with sugar and vanilla until medium peaks form.
- Assemble the shortcakes by slicing each biscuit in half, adding strawberry syrup, whipped cream, and a few strawberries before placing the top half back on. Serve and enjoy!
how to serve Perfect Strawberry Shortcake
Serve Perfect Strawberry Shortcake immediately after assembling. You can place it on a nice plate and add extra strawberries on the side for decoration. It’s perfect for sharing with family and friends!
how to store Perfect Strawberry Shortcake
To store any leftovers, keep the components separate. Place the biscuits in an airtight container at room temperature, the strawberries in the refrigerator, and the whipped cream in a covered bowl in the fridge as well. Assemble shortcakes fresh to keep them from getting soggy.
tips to make Perfect Strawberry Shortcake
- Use very fresh strawberries for the best flavor. Look for berries that are bright red and firm.
- If you want sweeter shortcakes, feel free to adjust the sugar in the biscuit mix.
- For a richer flavor, you can add a little lemon zest to the cream.
- Make sure to keep your butter cold when mixing for flaky biscuits.
variation
You can add different fruits such as blueberries or raspberries to the strawberry syrup for a mixed berry version. Additionally, try different types of cream, like mascarpone or even a non-dairy alternative for whipped toppings.
FAQs
Q: Can I make the biscuits ahead of time?
A: Yes, you can make the biscuits a day in advance. Just store them in an airtight container until you’re ready to assemble.
Q: What can I use instead of heavy whipping cream?
A: You can use coconut cream or non-dairy whipped toppings if you prefer a lighter option.
Q: How long will the strawberries last?
A: Fresh strawberries can be stored in the fridge for about 3-5 days. Be sure to wash them just before use to keep them fresh.
Perfect Strawberry Shortcake
Ingredients
Method
- Preheat your oven to 375F (190C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut the cold butter into small pieces and mix into the flour until it resembles coarse crumbs.
- Stir in the milk and egg until the batter just comes together.
- Divide the batter into six 4-inch rings on the baking sheet or spoon into mounds on the parchment.
- Bake for 15 to 17 minutes until golden and a toothpick comes out clean. Let cool.
- For the syrup, combine a third of the strawberries with sugar in a pan over medium heat until the sugar dissolves, then cool and refrigerate with remaining strawberries.
- Chill a medium bowl and whip the cream with sugar and vanilla until medium peaks form.
- Assemble the shortcakes by slicing each biscuit in half, adding strawberry syrup, whipped cream, and a few strawberries before placing the top half back on.
- Serve and enjoy!