Strawberry Shortcake recipe

Strawberry Shortcake is a beloved dessert in the U.S., especially during the summer months when fresh, juicy strawberries are in season. This sweet and simple dessert combines fluffy biscuits (or sponge cake), sweetened whipped cream, and fresh strawberries for a refreshing treat that’s both light and indulgent.

Ingredients (Serves 6):

For the Biscuits (or Sponge Cake):

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup heavy cream (plus extra for brushing)
• 1 teaspoon vanilla extract (optional)

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar (adjust based on sweetness of strawberries)

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Steps to Prepare:

1. Prepare the Strawberries:

1. Slice the strawberries and place them in a bowl.
2. Sprinkle the sugar over the strawberries and toss gently. Let them sit for about 30 minutes to allow the juices to release and make a natural syrup.

2. Make the Biscuits:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. Pour in the heavy cream and vanilla (if using). Stir gently until just combined. The dough will be a bit sticky.
5. Turn the dough out onto a floured surface and gently pat it down into a 1-inch thick rectangle.
6. Using a round biscuit cutter, cut out the biscuits and place them on a baking sheet. Brush the tops with a little extra cream for a golden finish.
7. Bake for 12-15 minutes or until the biscuits are golden brown. Let them cool slightly.

3. Whip the Cream:

1. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
2. Use an electric mixer to beat until soft peaks form, being careful not to overwhip.

4. Assemble the Shortcakes:

1. Slice each biscuit in half horizontally.
2. Spoon a generous amount of macerated strawberries (with their juices) onto the bottom half of each biscuit.
3. Add a dollop of whipped cream on top of the strawberries, then place the top half of the biscuit on top to form a sandwich.
4. Garnish with extra strawberries and whipped cream if desired.

Serving Suggestions:

• Serve the strawberry shortcakes immediately for the best texture and flavor.
• For a fun twist, you can substitute the biscuits with a light sponge cake or angel food cake.

Tips for the Best Strawberry Shortcake:

• Biscuits vs Cake: You can use traditional biscuits for a flaky texture or a soft sponge cake for a lighter feel. Both options are delicious!
• Strawberry Prep: Let the strawberries sit with sugar for at least 30 minutes to draw out the juices, creating a syrupy base for the dessert.
• Make-Ahead: You can prepare the strawberries and whipped cream in advance, but assemble the shortcakes just before serving to keep the biscuits fresh and crisp.

This Strawberry Shortcake is a perfect way to enjoy summer’s bounty of strawberries. Simple, sweet, and satisfying— it’s a crowd-pleaser that everyone will love!