Introduction to Strawberry Shortcake Recipe
As a passionate home cook, I know how delightful it is to serve a dessert that brings smiles to everyone’s faces. This Strawberry Shortcake Recipe is not just any dessert; it’s a heartfelt treat that can transform an ordinary day into something special. Whether you’re tackling a busy week or hosting friends for a weekend gathering, this recipe is your go-to. It’s light, fruity, and a perfect way to bask in the sweetness of summer. Plus, who could resist layering soft, buttery shortcakes with fresh strawberries and whipped cream?
Why You’ll Love This Strawberry Shortcake Recipe
This Strawberry Shortcake Recipe is a dream come true for busy moms and professionals. It’s quick to prepare, taking just 30 minutes of your time. The rich, buttery layers melt in your mouth, while the fresh strawberries offer a burst of flavor. Plus, it’s versatile! Dress it up for parties or keep it simple for a cozy night in. Each bite is a reminder that dessert doesn’t have to be complicated to be delicious.
Ingredients for Strawberry Shortcake Recipe
Gathering the right ingredients is key to achieving that dreamy Strawberry Shortcake experience. Here’s a simple rundown of what you’ll need to create this delightful dessert:
- Fresh Strawberry Topping: Sweet, juicy strawberries are essential for that refreshing layer. Opt for ripe strawberries to maximize flavor.
- All-Purpose Flour: This forms the base of the shortcakes. It creates a tender, fluffy texture that’s just irresistible.
- Granulated Sugar: Just a touch of sugar balances the tartness of the strawberries, making everything sweeter!
- Kosher Salt: A little salt enhances all the flavors, making your dessert pop. It’s a baker’s secret weapon!
- Baking Powder: This leavening agent will help the shortcakes rise, giving them that light and airy quality we all love.
- COLD Butter: The colder, the better! It creates flaky layers in the shortcakes. Don’t skip this step for the best texture.
- COLD Egg: Helps with richness and structure. Cold eggs blend seamlessly with the other ingredients.
- COLD Buttermilk: Adds moisture and tang, resulting in tender shortcakes. You can substitute with regular milk, but buttermilk elevates the flavor.
- Heavy Cream: Essential for whipping, this brings a luscious creaminess that completes the dessert.
- Powdered Sugar: Adds sweetness and stabilizes the whipped cream for that perfect fluffy topping.
- Vanilla: A splash of vanilla ties all the flavors together, adding depth to the whipped cream.
For exact quantities, you can check the bottom of the article. Feel free to make substitutions based on what’s available in your pantry—you can even experiment with different fruits or flavorings to truly make this recipe your own!
How to Make Strawberry Shortcake Recipe
Step 1: Prepare the Fresh Strawberry Topping
To kick things off, let’s prepare the Fresh Strawberry Topping. Start by rinsing, hulling, and slicing your ripe strawberries. I usually like to toss them in a bowl with a sprinkle of sugar. This draws out their natural juices, creating a lovely syrup. Cover and set aside; let them thicken while you work on the shortcakes. It’s like giving them a bath before the big day!
Step 2: Combine Dry Ingredients
Next, let’s tackle the dry ingredients. In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, kosher salt, and baking powder. This mixture lays the foundation for your shortcakes. The key here is to mix well so every bite is splendidly flavorful. You want this step done right—this is where the magic starts!
Step 3: Cut in the Butter
Now, it’s time for the cold butter—this is where my kids like to help! Chop 3/4 cup of COLD butter into small chunks. Add it to your flour mixture. Using a pastry cutter, blend the butter into the flour until it resembles coarse crumbs, with pea-sized bits of butter visible. It’s like creating little pockets of flaky goodness that will rise beautifully. Trust me; this step is crucial for achieving that dreamy, buttery texture.
Step 4: Mix Wet Ingredients
In a small bowl, whisk together 1 cold egg and 3/4 cup of COLD buttermilk. I love how the buttermilk adds moisture and a subtle tang to the shortcakes. Pour this mixture into the flour blend. Stir gently until a shaggy dough forms—it’s okay if some dry flour lingers. That just adds character! You’ll see how the dough starts to come alive.
Step 5: Form the Dough
Now, let’s gently knead the dough. Turn it out onto a floured surface and pat it into a rough rectangle. Don’t overdo it! You want to handle it just enough to unify it. If it feels dry, add a splash of buttermilk or ice water until it comes together. Think of this as giving the dough a gentle hug!
Step 6: Roll and Cut the Dough
Roll the dough out into a rectangle about 9×13 inches, then fold it in half and then in quarters. Then, gently pat it to about 1 and 1/4 inches thick. Here comes the fun part—using a 2 and 1/2 inch biscuit cutter, cut out your shortcakes without twisting the cutter. Twisting seals the edges, and we don’t want that! You want them to rise beautifully.
Step 7: Prepare for Baking
Gather your cut shortcakes into a buttered cast iron skillet or greased baking pan, snuggling them together. It’s like tucking them in for their baking journey! Now, pop them in the freezer for about 20 minutes while you preheat the oven to 425°F. This chill time is a little secret that helps them rise even more!
Step 8: Bake to Perfection
Brush the tops of the chilled shortcakes with buttermilk or heavy cream and sprinkle with sugar. Bake them for 18-22 minutes until they turn golden brown and sound hollow when tapped. The aroma wafting from the oven will have everyone running to the kitchen!
Step 9: Whip the Cream
While those lovely shortcakes are baking, let’s make the whipped cream. In a mixing bowl, combine 2 cups of heavy cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat together until thick and fluffy. The texture should be as light as a cloud! You’ll want to taste it; I always do just to make sure it’s perfect.
Step 10: Assemble Your Shortcake
Now, it’s the grand assembly time! Slice the shortcakes in half, and layer them with the juicy strawberries and that luscious whipped cream. Top it off with the other half and a sprinkle of berries on top. Each layer is like a beautiful melody, coming together to create a stunning presentation. Get ready to impress!
Tips for Success
- Always use cold ingredients for flaky layers—trust me, it makes a difference!
- Don’t overwork the dough; a gentle touch makes for tender shortcakes.
- Let your strawberries sit for a bit—they’ll release their juices and create that dreamy topping.
- If making ahead, freezing unbaked shortcakes is a game-changer, bake them straight from frozen!
- Experiment with different berries for a fun twist on this classic dessert.
Equipment Needed for Strawberry Shortcake Recipe
- Mixing Bowls: Regular or large bowls work just fine!
- Pastry Cutter: A fork can also do the job if you don’t have one.
- Biscuit Cutter: Any round glass or jar can substitute.
- Rolling Pin: A wine bottle can work in a pinch!
- Baking Pan: Cast iron skillets or sheet pans are great options.
Variations on Strawberry Shortcake Recipe
- Mint-Infused Strawberries: Add a splash of finely chopped fresh mint to your strawberry topping for a refreshing twist.
- Chocolate Shortcakes: Incorporate cocoa powder into the dry ingredients for a chocolate-flavored base that pairs wonderfully with strawberries.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a deliciously inclusive dessert.
- Veggie Twist: Swap strawberries for grilled peaches or berries for a unique summer flavor.
- Vegan Adaptation: Replace eggs with flaxseed meal mixed with water and use a plant-based cream for whipping.
Serving Suggestions for Strawberry Shortcake Recipe
- Pair with a scoop of vanilla ice cream for added creaminess and flavor.
- Serve alongside iced tea or lemonade for a refreshing summer treat.
- Garnish with mint leaves for a pop of color and freshness.
- Arrange on an elegant platter to impress your guests.
FAQs about Strawberry Shortcake Recipe
Can I make Strawberry Shortcake ahead of time?
Absolutely! You can freeze the unbaked shortcakes for up to 2 months. Just bake them from frozen at 450°F for a fresh dessert anytime. It’s like having a sweet surprise waiting in your freezer!
What if I don’t have buttermilk?
No worries! You can make a quick substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. Voila! It’s a fantastic replacement that keeps the tender texture in your Strawberry Shortcake.
How do I store leftovers?
If you have any leftovers (which is rare!), store them in an airtight container in the fridge for up to 2 days. Keep the components separate if possible, so the shortcakes remain fluffy.
Can I use frozen strawberries for the topping?
While fresh strawberries yield the best flavor, frozen strawberries work in a pinch. Just thaw them and drain excess liquid before using. Add a little sugar to enhance their sweetness!
What other fruits can I use in this recipe?
Feel free to get creative! Berries like blueberries, raspberries, and blackberries also taste great, or even other summer fruits like peaches and mangoes for a fun twist on your Strawberry Shortcake.
Final Thoughts on Strawberry Shortcake Recipe
Creating this Strawberry Shortcake Recipe brings such joy to my kitchen! There’s something magical about layering those fluffy shortcakes with sweet, juicy strawberries and fluffy whipped cream. It’s a dessert that not only delights the taste buds but also warms the heart, reminding us of sunny afternoons and family gatherings. Every bite is a celebration of summer flavors and cherished memories. Whether you’re making it for a crowd or a cozy treat for yourself, I promise this recipe will leave you with a satisfied smile and maybe even a few sweet moments of nostalgia. Enjoy every delicious slice!
Print
“Strawberry Shortcake Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious Strawberry Shortcake recipe that is perfect for impressing your guests with a delightful dessert.
Ingredients
- 1 batch of Fresh Strawberry Topping
- 3 cups all-purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup butter, COLD (1 & 1/2 sticks)
- 1 large egg, cold
- 3/4 cup buttermilk, COLD
- 1–2 tablespoons buttermilk or ice water
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Start by making the Fresh Strawberry Topping. Cover and set aside to thicken.
- In a large bowl, combine 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk together.
- Chop 3/4 cup COLD butter into small chunks and add it to the flour mixture. Cut the butter into the flour using a pastry cutter until crumbly with pieces of butter about the size of a pea.
- In a small bowl, whisk the large egg into 3/4 cup COLD buttermilk.
- Add the buttermilk/egg mixture to the flour mixture and stir together until a shaggy dough forms, it’s okay if not all flour is combined.
- Knead the dough a few times in the bowl, adding more buttermilk or ice water if it’s too dry.
- Turn the dough out onto a floured surface and roll into a rectangle about 9×13 inches. Fold the dough in half, then in quarters, then pat it out to about 1 and 1/4 inch thick.
- Cut the dough using a 2 and 1/2 inch biscuit cutter without twisting it.
- Re-roll scraps and repeat cutting.
- Place shortcakes in a buttered cast iron skillet or greased 9×9 inch baking pan, snuggling them together.
- Freeze the prepared shortcake for about 20 minutes, and preheat the oven to 425°F.
- Brush tops with buttermilk or heavy cream, and sprinkle with sugar.
- Bake at 425°F for 18-22 minutes until golden brown and firm.
- While the shortcakes bake, make the whipped cream by beating 2 cups of cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla until thick.
- Assemble shortcakes: split, fill with strawberries and whipped cream, then top with the other half and more strawberries and cream.
- If making ahead, freeze unbaked shortcakes for up to 2 months and bake from frozen at 450°F.
Notes
- Serve the Strawberry Topping at room temperature or chilled.
- For best results, use cold ingredients to create flaky layers in the shortcake.
- Shortcakes can be made and frozen before baking.
Nutrition
- Serving Size: 1 shortcake
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
