Get ready to embark on a flavor adventure with this truly Delicious Strawberry Shortcake Recipe! Imagine a soft, buttery biscuit-like base topped with juicy, sun-ripened strawberries and pillowy whipped cream – it’s a dessert that’s sure to transport you to a state of pure bliss. Whether you’re hosting a springtime gathering or simply craving a sweet treat, this recipe is an absolute must-try.
Growing up, I always looked forward to the first juicy strawberries of the season, and my grandmother’s homemade strawberry shortcake was the ultimate indulgence. The tender, flaky biscuits and perfectly sweetened berries were a match made in heaven, and the aroma of this dessert baking in the oven still takes me back to those cherished memories. Now, I’m excited to share my own perfected version of this classic with you, complete with a few modern twists that’ll make it an instant family favorite.
So, what’s the secret behind this irresistible dish? It’s all about striking the perfect balance between the components – the slightly tangy biscuit, the vibrant and juicy strawberries, and the luxuriously creamy whipped topping. The biscuits are tender yet sturdy enough to support the generous heap of berries, and the whipped cream adds a silky, cloud-like texture that ties everything together seamlessly. Plus, this recipe is incredibly easy to prepare, making it the perfect dessert for any occasion.
The Secret Behind This Irresistible Dish
The key to this Strawberry Shortcake’s irresistible flavor lies in the use of high-quality, fresh ingredients. Juicy, ripe strawberries are the star of the show, and their vibrant sweetness is further accentuated by a touch of sugar and a splash of vanilla. The biscuit base is made with a blend of all-purpose flour and a bit of cake flour, which gives it a wonderfully tender and delicate crumb. Finally, the homemade whipped cream is infused with a hint of vanilla, creating a luscious, creamy counterpoint to the fresh berries.
But it’s not just the ingredients that make this recipe stand out – it’s also the attention to detail in the preparation. By gently folding the ingredients together and being mindful not to overmix, you’ll end up with a biscuit that’s light and flaky, rather than dense and tough. And by letting the berries macerate for a bit before assembling the dish, you’ll extract the maximum flavor and juiciness from them.
Ingredients
• 1/2 cup (60g) cake flour
• 2 tablespoons (25g) granulated sugar
• 1 tablespoon (15g) baking powder
• 1/2 teaspoon (2.5ml) salt
• 6 tablespoons (85g) cold unsalted butter, cubed
• 3/4 cup (180ml) cold buttermilk
• 1 teaspoon (5ml) vanilla extract
• 1 pound (454g) fresh strawberries, hulled and halved
• 2 tablespoons (25g) granulated sugar
• 1 cup (240ml) heavy whipping cream
• 1 teaspoon (5ml) vanilla extract
The combination of all-purpose flour and cake flour is crucial for achieving the perfect biscuit texture. The cake flour adds a bit of lightness and tenderness, while the all-purpose flour provides structure. Additionally, the buttermilk in the biscuits helps to create a lovely, flaky crumb. As for the strawberries, be sure to use the freshest, ripest berries you can find for maximum flavor and juiciness.
Instructions
- Prepare the Strawberries: In a medium bowl, gently toss the hulled and halved strawberries with 2 tablespoons of granulated sugar. Cover and let the berries macerate for at least 30 minutes, or up to 2 hours, to release their natural juices.
- Make the Biscuits: Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the all-purpose flour, cake flour, 2 tablespoons of sugar, baking powder, and salt. Use a pastry cutter or your fingertips to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. Pour in the cold buttermilk and vanilla extract, then gently fold the ingredients together just until a soft dough forms. Be careful not to overmix, as this can result in tough, dense biscuits.
- Bake the Biscuits: Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Use a 2 1/2-inch biscuit cutter to cut out 8 biscuits, pressing straight down without twisting. Arrange the biscuits on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the biscuits are golden brown and flaky.
- Prepare the Whipped Cream: In a large bowl, use a hand mixer or stand mixer fitted with the whisk attachment to whip the heavy cream and 1 teaspoon of vanilla extract until stiff peaks form, about 2-3 minutes. Be careful not to overwhip, as the cream can turn into butter.
- Assemble the Strawberry Shortcake: Once the biscuits have cooled slightly, use a serrated knife to gently split each one in half horizontally. Place the bottom half on a plate and top with a generous spoonful of the macerated strawberries and their juices. Add a dollop of the freshly whipped cream, then place the top half of the biscuit on top. Serve immediately, with any remaining strawberries and whipped cream on the side.
Timing Overview
• Maceration time: 30 minutes to 2 hours
• Baking time: 12-15 minutes
• Whipping time: 2-3 minutes
• Total Time: 1 hour to 2 hours 40 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 8 servings.
• Protein: 5 g
• Sodium: 450 mg
• Carbohydrates: 45 g
• Fat: 17 g
• Fiber: 2 g
How to Customize This Recipe ?
• To Make it Vegan: Replace the butter with vegan butter or coconut oil, the buttermilk with plant-based milk, and the heavy cream with a whipped non-dairy cream alternative. You can also use a flax or chia egg as a replacement for the traditional egg-based biscuits.
• To Add a Citrus Twist: Grate the zest of one lemon or orange into the biscuit dough and the whipped cream for a bright, tangy accent.
How to Serve This Dish Like a Pro ?
• Garnish Suggestions: Garnish the assembled shortcakes with a sprig of fresh mint, a light dusting of powdered sugar, or a drizzle of honey or caramel sauce.
• Beverage Pairing: This dish pairs wonderfully with a chilled glass of Prosecco or Moscato, or a refreshing iced tea or lemonade.
Pro Tips for a Perfect Outcome Every Time
• Mistake 2 – Using Room Temperature Ingredients: Make sure all the ingredients, especially the butter and buttermilk, are cold when making the biscuits. This helps create the perfect flaky layers.
• Mistake 3 – Skipping the Maceration: Don’t skip the step of letting the strawberries macerate in sugar. This helps draw out their natural juices and intensifies the flavor.
Storing, Freezing, and Reheating
• Freezing: The baked biscuits can be frozen for up to 3 months. To freeze, let them cool completely, then wrap each one individually in plastic wrap or foil. When ready to use, thaw at room temperature before assembling the shortcakes.
• Reheating: To reheat leftover assembled shortcakes, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes, or until the biscuits are lightly crisp and the strawberries and cream are warmed through.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for this recipe, you can certainly use frozen berries in a pinch. Just be sure to thaw them completely and pat them dry before tossing with the sugar. The texture and flavor won’t be quite as bright, but the dish will still be delicious.
How can I make this recipe ahead of time?
The biscuits can be made up to 3 days in advance and stored in an airtight container at room temperature. When ready to serve, simply assemble the shortcakes with the macerated strawberries and freshly whipped cream. You can also make the whipped cream up to 2 days in advance and store it in the refrigerator until ready to use.
Can I use a different type of berry?
Absolutely! While strawberries are the classic choice, this recipe can be easily adapted to use other types of fresh berries, such as raspberries, blackberries, or a combination. Simply swap out the strawberries and adjust the sugar amount to suit the sweetness of your chosen berry.
How do I ensure the biscuits rise properly?
The key to tall, fluffy biscuits is to handle the dough as little as possible and to make sure your oven is properly preheated. Avoid overworking the dough, and be sure to use cold butter and buttermilk. Additionally, resist the temptation to peek while the biscuits are baking, as this can cause them to fall.
Can I make this recipe gluten-free?
Yes, you can easily make a gluten-free version of this Strawberry Shortcake. Simply substitute the all-purpose and cake flours with a high-quality 1:1 gluten-free flour blend. You may need to adjust the amount of liquid slightly to achieve the right consistency, but the rest of the recipe should work seamlessly with a gluten-free flour swap.
Wrapping It Up
There’s nothing quite like the joy of sinking your teeth into a perfectly baked Strawberry Shortcake, with its tender, buttery biscuit base, juicy and sweet strawberries, and a dollop of luscious whipped cream. This recipe is a true celebration of the vibrant flavors of the season, and I’m confident it will become a new family favorite in your home.
So, gather your loved ones, grab a fork, and get ready to indulge in a slice of heaven. Whether you’re serving it as a light and refreshing dessert or enjoying it as an afternoon treat, this Delicious Strawberry Shortcake Recipe is sure to leave you craving more. Bon appétit!
Delicious Strawberry Shortcake Recipe: A Heavenly Treat
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a medium bowl, gently toss the hulled and halved strawberries with 2 tablespoons of granulated sugar. Cover and let the berries macerate for at least 30 minutes, or up to 2 hours, to release their natural juices.
- Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the all-purpose flour, cake flour, 2 tablespoons of sugar, baking powder, and salt. Use a pastry cutter or your fingertips to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. Pour in the cold buttermilk and vanilla extract, then gently fold the ingredients together just until a soft dough forms. Be careful not to overmix, as this can result in tough, dense biscuits.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Use a 2 1/2-inch biscuit cutter to cut out 8 biscuits, pressing straight down without twisting. Arrange the biscuits on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the biscuits are golden brown and flaky.
- In a large bowl, use a hand mixer or stand mixer fitted with the whisk attachment to whip the heavy cream and 1 teaspoon of vanilla extract until stiff peaks form, about 2-3 minutes. Be careful not to overwhip, as the cream can turn into butter.
- Once the biscuits have cooled slightly, use a serrated knife to gently split each one in half horizontally. Place the bottom half on a plate and top with a generous spoonful of the macerated strawberries and their juices. Add a dollop of the freshly whipped cream, then place the top half of the biscuit on top. Serve immediately, with any remaining strawberries and whipped cream on the side.
