Delightful Strawberry Shortcake

$For this simple strawberry shortcake, use ripe, fresh strawberries. You will need: - 2 cups fresh strawberries, hulled and sliced - 1/4 cup granulated sugar Start by tossing the sliced strawberries with sugar. Let them sit for about 30 minutes. This helps them release their sweet juices. You want a nice syrup to soak into the cake. Next, gather your dry ingredients for the shortcake. These are the building blocks of flavor and texture. You will need: - 2 cups all-purpose flour - 2 tablespoons baking powder - 1/4 teaspoon salt Mix the flour, baking powder, and salt in a large bowl. This blend will give your shortcake the lift it needs. Now, let’s prepare the wet ingredients. They bring moisture and flavor. You will need: - 1/2 cup unsalted butter, chilled and cubed - 1/2 cup milk - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 2 tablespoons powdered sugar The chilled butter should mix into the flour mixture until it looks like coarse crumbs. Then, add the milk and vanilla. Mix just until combined. Be careful not to overmix; this keeps your shortcakes tender. With these ingredients ready, you are set to create a delightful treat! {{ingredient_image_2}} Start by hulling the strawberries. This means you remove the green tops. Slice them into thin pieces. In a mixing bowl, add the sliced strawberries and granulated sugar. Toss them gently until they are well-coated. Let them sit for at least 30 minutes. This helps the strawberries release their tasty juices. You will see a sweet syrup form, which adds flavor. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This will stop the shortcakes from sticking. In a large bowl, whisk together the flour, baking powder, and salt. Stir until everything is mixed well. Next, add the chilled, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour. Keep mixing until it looks like coarse crumbs. Now, pour in the milk and vanilla extract. Mix until just combined. Be careful not to overmix. This can make the shortcakes tough. On a lightly floured surface, turn out the dough. Knead it gently 2-3 times. Roll or pat it out to about 1 inch thick. Use a round cutter, about 2-3 inches in diameter, to cut out shortcakes. Place them on the prepared baking sheet. Gather any leftover dough, reroll, and cut more shortcakes. Bake the shortcakes in the preheated oven for 12-15 minutes. They should turn a nice golden brown on top. Once baked, transfer them to a wire rack to cool slightly. While the shortcakes cool, prepare the whipped cream. In a clean mixing bowl, add the heavy whipping cream and powdered sugar. Beat with an electric mixer until soft peaks form. This should take about 2-3 minutes. The cream should be fluffy and light. Now, it's time to put everything together. Slice each baked shortcake in half, horizontally. On the bottom half, spoon a generous amount of the sweet strawberries. Follow this with a big dollop of the freshly whipped cream. Place the top half of the shortcake back on. Repeat this for each shortcake, and enjoy your delightful treat! When picking strawberries, look for bright red fruit. The berries should feel firm and plump. Check for a fresh green cap on top. Avoid berries with soft spots or mold. Taste is key! Ripe strawberries are sweet and juicy. If you can, pick them yourself for the best flavor. To keep your shortcakes soft, avoid overmixing the dough. Mix just until the ingredients come together. When rolling out the dough, don’t knead too much. A few gentle kneads are all you need. Also, make sure your butter is cold. This helps create a flaky texture. If you need whipped cream, you can use a few substitutes. For each cup of heavy cream, use one cup of evaporated milk. Chill it before whipping. You can also use coconut cream for a dairy-free option. Just refrigerate a can overnight, then scoop out the solid cream. It whips nicely! Pro Tips Use Fresh Strawberries: Always opt for ripe, fresh strawberries for the best flavor and juiciness in your shortcake. Chill the Butter: Ensure your butter is very cold when making the dough; this helps create a flaky texture in the shortcakes. Don’t Overmix: Mix the dough just until combined to avoid tough shortcakes; a light hand is key. Whip Cream to Soft Peaks: Beat the heavy cream until soft peaks form for a light and airy whipped topping that complements the strawberries. {{image_4}} You can switch strawberries for other fruits. Ripe blueberries bring a sweet and tart taste. Raspberries add a nice tang that contrasts well with cream. You can also use peaches or nectarines. Just slice them and mix with sugar, just like the strawberries. The key is to let the fruit sit to make a syrup. This syrup enhances the flavor of the shortcake. If you need a gluten-free version, use gluten-free flour. Many blends work well in baking. Look for a blend with xanthan gum to help with texture. You can keep the rest of the recipe the same. The shortcakes may be a bit different, but they will still taste great. Just watch the baking time, as it may change slightly. You can add fun flavors to your whipped cream. Try a splash of almond extract for a nutty taste. A bit of cocoa powder makes chocolate-flavored cream. You can also fold in some lemon zest for a fresh twist. Just whisk these in with the powdered sugar. This small change makes your dessert even more special and tasty! To keep your leftover shortcakes fresh, first let them cool completely. Place them in an airtight container. They will stay good for about two days at room temperature. If you want them to last longer, store them in the fridge. They can last up to a week in the fridge. Just remember to cover them well. Fresh strawberries are best enjoyed soon after cutting. If you have leftover strawberries, store them in the fridge. Keep them in a container with a lid. This helps keep them from drying out. You can also cover them with a paper towel to absorb excess moisture. This will keep them fresh for about three days. If you want to save shortcakes for later, freezing is a great option. First, let the shortcakes cool completely. Then, wrap each one tightly in plastic wrap. Place them in a freezer bag, removing as much air as possible. You can freeze them for up to three months. When you're ready to enjoy them, thaw in the fridge or at room temperature. Yes, you can make this recipe ahead of time. Prepare the shortcakes and store them in an airtight container. They stay fresh for up to two days. Just wait to add the strawberries and whipped cream until you're ready to serve. This keeps everything from getting soggy. If you don’t have heavy whipping cream, you can use half-and-half or whole milk. This will give you a lighter cream but it won’t whip up as thick. You can also use cool whip for a quick fix. It’s not as fresh, but it works well in a pinch. To make this dessert healthier, you can swap white sugar for honey or maple syrup. You can also use whole wheat flour instead of all-purpose flour. This adds more fiber. Another option is to reduce the amount of sugar in the strawberries. You might find that you enjoy the natural sweetness instead! In this post, you learned about making delicious shortcakes with fresh strawberries. We discussed the key ingredients, step-by-step instructions, and helpful tips. Remember to choose ripe strawberries for the best flavor and avoid tough shortcakes by following my advice. You can also try different fruits and flavors to mix things up. Store any leftovers properly to keep them fresh. Enjoy creating this tasty dessert, and don’t hesitate to experiment with your own twist!$

Delightful Strawberry Shortcake

A delicious dessert featuring layers of shortcake, fresh strawberries, and whipped cream.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

2 cups fresh strawberries, hulled and sliced
1 quarter cup granulated sugar
2 cups all-purpose flour
1 half cup unsalted butter, chilled and cubed
2 tablespoons baking powder
1 quarter teaspoon salt
1 half cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh mint leaves for garnish (optional)

Instructions

In a mixing bowl, combine the sliced strawberries with the granulated sugar. Gently toss until the strawberries are well-coated. Let them sit at room temperature for at least 30 minutes to allow the natural juices to release, creating a sweet syrup.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add the chilled, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Pour in the milk and vanilla extract, and mix until the dough is just combined. Be cautious not to overmix, as this can lead to tough shortcakes.
On a lightly floured surface, turn out the dough and knead gently 2-3 times until it comes together smoothly. Roll or pat it out to a thickness of about 1 inch.
Use a round cutter (about 2-3 inches in diameter) to cut out shortcakes and carefully place them on the prepared baking sheet. Gather any leftover dough, reroll, and continue cutting out additional shortcakes until all the dough is used.
Bake the shortcakes in the preheated oven for 12-15 minutes, or until they are nicely golden brown on top. Once baked, transfer them to a wire rack to cool slightly.
While the shortcakes cool, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream with the powdered sugar using an electric mixer until soft peaks form, which should take about 2-3 minutes.
To assemble your delightful shortcakes, slice each baked shortcake in half horizontally. Spoon a generous amount of the macerated strawberries on the bottom half, followed by a heaping dollop of the freshly whipped cream. Place the top half of the shortcake back on to complete the assembly.
Serve your delicious strawberry shortcakes immediately, garnished with a fresh mint leaf for a touch of color and flavor if desired.

Notes

Serve immediately for the best flavor and texture.

Keyword dessert, shortcake, strawberry