Introduction
Strawberry Shortcake is a classic, refreshing dessert, perfect for summer picnics, special gatherings, or sweet indulgences. This delightful treat, featuring tender homemade biscuits, juicy strawberries, and fluffy whipped cream, delivers a perfect balance of sweetness and texture in every bite. Presented on a white ceramic plate, layered with vibrant strawberries and creamy whipped cream, this Strawberry Shortcake offers a bright, inviting aesthetic that elevates any occasion. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a crowd-pleasing dessert that brings fresh, summery flavors to any table.
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 tsp vanilla extract
For the Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tsp lemon juice
Whipped Cream:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Serving (optional):
- Optional: Fresh mint leaves, extra strawberry slices
- Suggested Accompaniments: Vanilla ice cream
- Suggested Pairings: Iced tea, sparkling lemonade
- Suggested Aesthetic: Serve on a white ceramic plate
- Suggested Equipment: Mixing bowl, pastry cutter or fork, baking sheet, parchment paper, whisk, cookie cutter (2–3 inches), measuring cups/spoons
Step-by-Step Process
- Prepare Shortcakes: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk and vanilla until a soft dough forms. Turn dough onto a floured surface, knead gently 4–5 times, and roll to 1/2-inch thickness. Cut into 8 rounds with a 2–3-inch cookie cutter. Place on a baking sheet and bake 10–12 minutes until golden. Cool slightly.
- Prepare Strawberries: In a bowl, toss sliced strawberries with sugar and lemon juice. Let it sit for 15 minutes to release juices. Taste and adjust the sweetness with an additional 1 tbsp sugar for a balanced flavor.
- Make Whipped Cream: In a chilled bowl, whisk heavy cream, powdered sugar, and vanilla until soft peaks form, about 2–3 minutes with a hand mixer or whisk.
- Assemble: Split each shortcake in half. Place the bottom half on a white ceramic plate, top with a spoonful of strawberries and a dollop of whipped cream. Add the top half, then more strawberries and whipped cream.
- Serve: Garnish with mint leaves or extra strawberry slices. Serve immediately with vanilla ice cream, iced tea, or sparkling lemonade.
Tips for Better Strawberry Shortcake
- Use cold butter for shortcakes to ensure a flaky, tender texture.
- Taste the strawberry mixture before assembling to balance sweetness and tartness, as strawberries vary.
- Chill the bowl and whisk for whipped cream to achieve faster, stable peaks.
- Slice strawberries evenly for a uniform look and better juicing.
- Use a white ceramic plate for a vibrant presentation, highlighting the red strawberries and white cream.
- Make ahead: Bake shortcakes up to 1 day in advance; store in an airtight container. Prepare strawberries and whipped cream just before serving.
- Don’t overknead dough to keep shortcakes light and tender.
- Enhance aesthetic: Present on a white ceramic plate with fresh mint for a summery, inviting look.
Variations and Customization
- Gluten-Free Strawberry Shortcake: Replace flour with gluten-free flour blend; ensure baking powder is gluten-free.
- Vegan Strawberry Shortcake: Use vegan butter and plant-based milk for shortcakes; replace whipped cream with coconut whipped cream.
- Mixed Berry Shortcake: Add 1/2 cup blueberries or raspberries to the strawberries.
- Lemon Shortcake: Add 1 tbsp lemon zest to the shortcake dough and 1 tsp lemon extract to the whipped cream.
- Chocolate Shortcake: Add 2 tbsp cocoa powder to the shortcake flour for a chocolate twist.
- Low-Sugar Shortcake: Reduce sugar in shortcakes and strawberries to 2 tbsp each; use a sugar substitute in whipped cream.
- Spiced Shortcake: Add 1/2 tsp cinnamon to the shortcake dough.
- Mini Shortcakes: Use a 1.5-inch cutter for bite-sized portions (makes 12–16).
Storage and Serving Tips
- Store shortcakes in an airtight container at room temperature for up to 2 days or freeze for 1 month; reheat at 350°F for 5 minutes.
- Store prepared strawberries in the fridge for up to 2 days; whipped cream is best made fresh but can be refrigerated for 1 day (re-whisk before using).
- Serve immediately after assembling to prevent soggy shortcakes.
- Use leftover shortcakes for breakfast with yogurt and fruit.
- Pair with iced tea or lemonade to complement the sweet, fresh flavors.
- Presented on a white ceramic plate with vibrant garnishes for a summery, inviting charm.
Nutritional Information
Based on 8 servings (1 shortcake each):
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 300mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 5g
- Vitamin A: 15% Daily Value
- Vitamin C: 35% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. High in fat and sugar; try the low-sugar version. Pair with fruit for balance.
Conclusion
This Strawberry Shortcake recipe offers a fresh, indulgent dessert, perfect for any occasion, transforming simple ingredients into a summery classic. Its straightforward preparation and vibrant presentation make it a favorite. The tender shortcakes, juicy berries, and creamy topping delight every bite. It’s sure to be a cherished recipe, loved for its bright, versatile appeal.
Strawberry Shortcake Recipe: Fresh and Indulgent
Classic Strawberry Shortcake with biscuits, strawberries, and whipped cream.
Ingredients
- Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- ¾ cup whole milk
- 1 tsp vanilla extract
- Strawberries:
- 1 lb fresh strawberries sliced
- ¼ cup granulated sugar
- 1 tsp lemon juice
- Whipped Cream:
- 1 cup heavy cream chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: Mint leaves extra strawberries
- Suggested Pairings: Iced tea lemonade
Instructions
- Preheat oven to 425°F; mix flour, sugar, baking powder, and salt. Cut in butter; add milk, vanilla. Roll, cut into 8 rounds, and bake 10–12 minutes.
- Toss strawberries with sugar, lemon juice; let sit 15 minutes. Taste and adjust the sweetness.
- Whisk cream, sugar, and vanilla to soft peaks.
- Split shortcakes, layer with strawberries, and cream on a white ceramic plate.
- Garnish with mint; serve with lemonade.
Notes
- Use cold butter for flaky shortcakes.
- Store shortcakes for 2 days or freeze for 1 month.
- Try gluten-free or vegan variations.
- Pair with ice cream.
