(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
There's something magical about strawberry shortcake. The combination of fluffy shortcakes, fresh strawberries, and whipped cream creates a dessert that's both simple and indulgent. Perfect for summer gatherings or just a sweet treat at home. Let's dive into making this classic delight!
Strawberry Shortcake Recipe
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cut into small pieces cold butter
- 2/3 cup milk
- 1 lb sliced fresh strawberries
- 1/4 cup sugar
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in milk until just combined.
- Drop dough by spoonfuls onto a baking sheet.
- Bake for 12-15 minutes or until golden brown.
- While shortcakes are baking, mix strawberries with sugar and let sit.
- In another bowl, whip the heavy cream with sugar and vanilla until soft peaks form.
- Split the shortcakes, layer with strawberries and whipped cream, and serve.
What You Will Need
Read more: Strawberry Muffins Recipe
What you will need to make strawberry shortcake
- All-purpose flour: Forms the base of the shortcake, providing structure and a tender crumb.
- Sugar: Sweetens the shortcake and strawberries, enhancing overall flavor.
- Baking powder: Leavens the shortcake, making it light and fluffy.
- Cold butter: Adds richness and flakiness to the shortcake.
- Milk: Moistens the dough, creating a soft texture.
- Fresh strawberries: Provides natural sweetness and a juicy, fruity layer.
- Heavy cream: Whipped into a light, airy topping for the shortcake.
- Vanilla extract: Adds a warm, aromatic flavor to the whipped cream.
Tools and Instruments Needed
What tools/instruments will be needed to make Strawberry Shortcake Recipe
- Mixing bowl: Essential for combining dry ingredients and mixing dough. Keeps everything contained and makes mixing easier.
- Baking sheet: Needed for baking the shortcakes. Provides a flat surface for even cooking.
- Knife: Used to slice fresh strawberries. Ensures uniform pieces for layering.
- Whisk: Helps whip the heavy cream to soft peaks. Adds air for a light, fluffy texture.
- Measuring cups: Ensures accurate measurement of ingredients. Crucial for consistency in baking.
- Spatula: Useful for folding ingredients together. Helps scrape down the sides of the bowl.
Strawberry Shortcake Recipe
A delightful dessert with fresh strawberries and fluffy shortcake.
Print
Jump to comment
Pin This
Ingredients:
Shortcake
- 2 cups All-purpose flour
- 1/4 cup Sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Cold butter cut into small pieces
- 2/3 cup Milk
Strawberries
- 1 lb Fresh strawberries sliced
- 1/4 cup Sugar
Whipped Cream
- 1 cup Heavy cream
- 2 tbsp Sugar
- 1 tsp Vanilla extract
Instructions:
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in milk until just combined.
- Drop dough by spoonfuls onto a baking sheet.
- Bake for 12-15 minutes or until golden brown.
- While shortcakes are baking, mix strawberries with sugar and let sit.
- In another bowl, whip the heavy cream with sugar and vanilla until soft peaks form.
- Split the shortcakes, layer with strawberries and whipped cream, and serve.
Notes:
Best served fresh. You can also use store-bought shortcakes for convenience.
Read more: Frozen Strawberry Margarita Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare shortcakes as directed, but don't bake.
- Place unbaked shortcakes on a baking sheet.
- Freeze until solid, then transfer to a freezer bag.
- When ready to bake, preheat oven and bake from frozen, adding a few extra minutes.
Freezing Instructions
- Bake shortcakes completely, then cool.
- Wrap each shortcake in plastic wrap.
- Place wrapped shortcakes in a freezer bag.
- Freeze up to 3 months.
- Thaw at room temperature or warm in the oven before serving.
For an extra layer of flavor, try adding a splash of balsamic vinegar to the strawberries before letting them sit. It enhances their natural sweetness and adds a subtle tang.
Frequently Asked Questions
FAQ:
How do I store leftover shortcakes?
Keep them in an airtight container at room temperature for up to two days.
Can I use frozen strawberries instead of fresh ones?
Yes, but thaw and drain them first to avoid excess moisture.
What if I don't have heavy cream?
Substitute with whipped topping or make a quick version using chilled coconut milk.
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours before baking.
How do I know when the shortcakes are done?
They should be golden brown and firm to the touch.
0 thoughts on “Strawberry Shortcake Recipe”