Strawberry Shortcake
Indulge in the classic taste of strawberry shortcake, a dessert that brings together sweet, juicy strawberries and fluffy cream-filled layers. Perfect for any occasion, this delightful treat is not only visually appealing but also a crowd-pleaser with its rich flavors and textures. Whether it’s a summer picnic or a festive gathering, strawberry shortcake is sure to brighten your day and satisfy your sweet tooth.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold
– 1 cup heavy cream
– 1 tsp vanilla extract
– 2 cups fresh strawberries, sliced
– 1 cup powdered sugar
Servings and Cooking Time
This recipe serves 8 people. Preparation time is 20 minutes, with a cooking time of 25 minutes.
Nutritional Value
Each serving (1 slice) of strawberry shortcake contains approximately 320 calories, 15g fat, 44g carbohydrates, and 3g protein. This nutritional breakdown is based on a typical serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the flour, granulated sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the heavy cream and vanilla extract until just combined.
5. Turn the dough onto a floured surface and gently knead it a few times.
6. Roll out to about 1 inch thick and cut into circles.
7. Place the circles on a baking sheet and bake for 15-20 minutes until golden.
8. Let the shortcakes cool completely.
9. Whip the heavy cream with powdered sugar until soft peaks form.
10. Layer the shortcakes with strawberries and whipped cream before serving.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Coconut cream can be used instead of heavy cream for a dairy-free version, adding a unique flavor.
Serving and Pairings
Strawberry shortcake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Serve with a refreshing glass of lemonade or iced tea for a complete dessert experience.
Storage and Reheating
Store leftover strawberry shortcake in an airtight container in the fridge for up to 2 days. The components can be frozen separately; however, it’s best to assemble just before serving for optimal texture.
Cooking Mistakes
- Overmixing the dough can lead to tough shortcakes.
- Not using cold butter may affect the texture.
- Skipping the chilling step for the cream can prevent proper whipping.
- Using overly ripe strawberries can make the dessert too soggy.
- Not letting the shortcakes cool completely can cause the cream to melt.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Chill your mixing bowl before whipping cream for better results.
- Experiment with flavored extracts for a unique twist.
- Consider adding a layer of lemon curd for extra zest.
FAQs
Can I make strawberry shortcake ahead of time?
Yes, you can prepare the components in advance, but it’s best to assemble them just before serving to maintain freshness.
What can I use instead of strawberries?
You can use any berry, such as blueberries or raspberries, or even peaches for a different flavor profile.
Is strawberry shortcake a healthy dessert?
While it contains sugar and cream, you can make it healthier by using less sugar and incorporating more fruit.
Can I use frozen strawberries?
Yes, but be sure to thaw and drain them well before using to avoid excess moisture in the dessert.
How do I prevent soggy shortcakes?
Ensure the shortcakes are fully cooled before adding the strawberries and whipped cream, and serve immediately after assembly.
Conclusion
Strawberry shortcake is a delightful dessert that combines simplicity and elegance. With its layers of fluffy biscuit, fresh strawberries, and whipped cream, it’s a treat that appeals to everyone. Perfect for gatherings or a sweet indulgence, this recipe is sure to become a favorite in your household.
Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 cups fresh strawberries sliced
- 1 cup powdered sugar
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined.
- Turn the dough onto a floured surface and gently knead it a few times.
- Roll out to about 1 inch thick and cut into circles.
- Place the circles on a baking sheet and bake for 15-20 minutes until golden.
- Let the shortcakes cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Layer the shortcakes with strawberries and whipped cream before serving.
