why make this recipe
Strawberry shortcake is a classic dessert that combines sweet strawberries, fluffy cake, and rich whipped cream. This dish is perfect for gatherings, celebrations, or a simple treat at home. It is light, refreshing, and bursts with flavor. Plus, it’s easy to make and does not involve many complicated steps.
how to make Strawberry Shortcake
Ingredients
For the strawberries:
- 1 batch of Fresh Strawberry Topping
For the shortcake:
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter (1 and 1/2 sticks)
- 1 large cold egg
- 3/4 cup cold buttermilk
- 1-2 tablespoons cold buttermilk or ice water
For the whipped cream:
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Directions
- Make the Fresh Strawberry Topping and set aside to thicken.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Chop the cold butter into small chunks and cut it into the flour mixture until it looks crumbly.
- Whisk the egg into the buttermilk, then add it to the flour mixture to create a shaggy dough.
- Knead the dough gently a few times, adding more buttermilk or water if needed.
- Roll out the dough and cut into rounds using a biscuit cutter.
- Place shortcakes in a greased 9×9 inch baking pan and freeze for 20 minutes.
- Preheat the oven to 425°F. Brush the tops of the shortcakes with buttermilk or cream and sprinkle with sugar.
- Bake for 18-22 minutes until they turn golden brown.
- For whipped cream, beat the cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the shortcakes by splitting them, adding strawberries and whipped cream, and topping with the other half along with more strawberries and cream.
how to serve Strawberry Shortcake
Serve strawberry shortcake on a plate, with the layers of shortcake, strawberries, and whipped cream visible. You can add a few extra strawberries on top for decoration. Serve immediately to enjoy the fluffy texture and fresh flavor.
how to store Strawberry Shortcake
If you have leftover shortcake, store it in an airtight container in the refrigerator. It is best to keep the components separate until ready to serve, as the shortcake can get soggy when mixed with the strawberries and whipped cream.
tips to make Strawberry Shortcake
- Use very cold butter and buttermilk for the best texture.
- Don’t over-knead the dough; it should be light and fluffy.
- You can make the Fresh Strawberry Topping ahead of time for convenience.
variation
You can change up this recipe by adding different fruits, such as blueberries or raspberries, or by using a flavored whipped cream, like mint or chocolate.
FAQs
Q: Can I make the shortcake ahead of time?
A: Yes, you can prepare the shortcake in advance and store it in the refrigerator. Just assemble it right before serving.
Q: Can I freeze strawberry shortcake?
A: It is best to freeze the shortcake without the strawberries and whipped cream. You can freeze it for up to three months.
Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Strawberry Shortcake
Ingredients
Method
- Make the Fresh Strawberry Topping and set aside to thicken.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Chop the cold butter into small chunks and cut it into the flour mixture until it looks crumbly.
- Whisk the egg into the buttermilk, then add it to the flour mixture to create a shaggy dough.
- Knead the dough gently a few times, adding more buttermilk or water if needed.
- Roll out the dough and cut into rounds using a biscuit cutter.
- Place shortcakes in a greased 9x9 inch baking pan and freeze for 20 minutes.
- Preheat the oven to 425°F.
- Brush the tops of the shortcakes with buttermilk or cream and sprinkle with sugar.
- Bake for 18-22 minutes until they turn golden brown.
- For whipped cream, beat the cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the shortcakes by splitting them, adding strawberries and whipped cream, and topping with the other half along with more strawberries and cream.