Strawberry Shortcake

Short Description

Strawberry Shortcake is a quintessential summer dessert that combines tender, buttery biscuits with sweet, juicy strawberries and freshly whipped cream. This delightful treat balances the richness of the shortcake with the freshness of the fruit, making it a favourite for gatherings and special occasions.

Why You’ll Love This Recipe

This Strawberry Shortcake recipe offers a harmonious blend of textures and flavours. The homemade biscuits are light and flaky, providing a perfect base for the macerated strawberries and airy whipped cream. The natural sweetness of the strawberries complements the subtle richness of the biscuits, creating a dessert that’s both satisfying and refreshing. Additionally, the components can be prepared in advance, allowing for easy assembly when ready to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Strawberries

• Fresh strawberries
• Granulated sugar

For the Shortcake Biscuits

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter (cold and cubed)
• Whole milk or heavy cream
• Vanilla extract

For the Whipped Cream

• Heavy whipping cream
• Granulated sugar
• Vanilla extract

Directions

1. Prepare the Strawberries: Hull and slice the fresh strawberries. Place them in a bowl, sprinkle with granulated sugar, and gently toss to combine. Allow them to macerate for at least 30 minutes to release their juices.
2. Make the Shortcake Biscuits:
   • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
   • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
   • Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
   • Pour in the milk or heavy cream and vanilla extract. Stir until just combined; do not overmix.
   • Turn the dough onto a lightly floured surface and gently knead a few times until it comes together. Pat the dough into a 1-inch thick round and use a biscuit cutter to cut out individual biscuits.
   • Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool slightly.
3. Prepare the Whipped Cream:
   • In a chilled mixing bowl, combine the heavy whipping cream, granulated sugar, and vanilla extract.
   • Using a hand mixer or stand mixer, whip the cream on medium-high speed until soft peaks form.
4. Assemble the Strawberry Shortcakes:
   • Slice the cooled biscuits in half horizontally.
   • Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit, followed by a dollop of whipped cream.
   • Place the top half of the biscuit over the whipped cream. Serve immediately.

Servings and Timing

• Servings: 8 individual shortcakes
• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Total Time: Approximately 45 minutes

Variations

• Berry Medley Shortcake: Incorporate a mix of berries such as blueberries, raspberries, and blackberries along with the strawberries for a colourful and flavourful twist.
• Lemon Zest Biscuits: Add a teaspoon of lemon zest to the biscuit dough for a citrusy brightness that complements the strawberries.
• Chocolate Drizzle: Drizzle melted dark or white chocolate over the assembled shortcakes for an indulgent touch.
• Herb-Infused Cream: Infuse the whipped cream with a hint of basil or mint for a refreshing herbal note.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking to accommodate dietary restrictions.

Storage/Reheating

• Storage: Store the baked biscuits in an airtight container at room temperature for up to 2 days. The macerated strawberries and whipped cream should be stored separately in the refrigerator and used within 2 days.
• Reheating: To reheat the biscuits, place them in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through. Assemble the shortcakes just before serving to maintain the best texture and flavour.

FAQs

What is the origin of Strawberry Shortcake?

Strawberry Shortcake has its roots in European cuisine, with variations dating back to the 16th century. The dessert evolved over time, becoming particularly popular in the United States as a summer treat featuring fresh strawberries and cream layered over a biscuit or sponge cake base.

Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are preferred for their texture and flavour, frozen strawberries can be used in a pinch. Thaw them completely and drain any excess liquid before macerating with sugar.

How can I make the biscuits more tender?

Ensure that the butter is cold and handle the dough as little as possible to prevent overworking, which can lead to tough biscuits. Using heavy cream instead of milk can also add richness and tenderness.

Is it possible to prepare components ahead of time?

Yes, the biscuits can be baked a day in advance and stored in an airtight container. The strawberries can be macerated and the whipped cream prepared a few hours ahead; however, assemble the shortcakes just before serving to maintain optimal texture.

Can I substitute whipped cream with another topping?

Certainly. Alternatives include clotted cream, mascarpone cheese sweetened with a bit of sugar, or even a scoop of vanilla ice cream for a different take on the classic dessert.

What if I don’t have a biscuit cutter?

If a biscuit cutter is unavailable, use a round glass or simply shape the dough into rounds by hand. The appearance may be rustic, but the taste will remain delightful.

How do I prevent the biscuits from becoming soggy?

Assemble the shortcakes just before serving to prevent the biscuits from absorbing too much moisture from the strawberries and whipped cream, which can lead to sogginess.

Can I add flavourings to the whipped cream?

Yes, flavourings such as almond extract, citrus zest, or a splash of liqueur like Grand Marnier can be added to the whipped cream to enhance its flavour profile.

Are there low-sugar alternatives for this recipe?

To reduce sugar content, use a sugar substitute suitable for baking when macerating the strawberries and sweetening the whipped cream. Additionally, adjust the amount of sweetener to taste.

What is the best way to serve Strawberry Shortcake at a gathering?

For gatherings, consider setting up a “shortcake bar” where guests can assemble their own desserts. Provide biscuits, macerated strawberries, whipped cream, and various toppings such as chocolate chips, nuts, or additional fruits for a customizable experience.

Conclusion

Strawberry Shortcake is a timeless dessert that showcases the natural sweetness of strawberries paired with tender biscuits and luscious whipped cream. Its simplicity and versatility make it a favourite for both casual and formal occasions. By following this recipe, you can create a delightful treat that celebrates the flavours of the season and brings joy to any table.

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