Description
Classic Strawberry Shortcake is a beloved dessert featuring flaky, buttery shortcakes topped with sweet, macerated fresh strawberries and luscious whipped cream. This recipe yields tender, golden shortcakes baked to perfection and layered with juicy strawberries and light whipped cream, making a perfect treat for any occasion.
Ingredients
Scale
Shortcake
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 cup Granulated sugar
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter (cold, cut into small cubes)
- 3/4 cup Milk
Strawberries
- 4 cups Fresh strawberries (hulled and sliced)
- 2 tablespoons Granulated sugar
Whipped Cream
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk until the dry ingredients are well integrated.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs, which creates a flaky texture.
- Add Milk: Gradually pour in the milk while stirring gently until the dough just comes together, being careful not to overmix to maintain tenderness.
- Shape Dough: Transfer the dough onto a floured surface and pat it into a rectangle about 1 inch thick. Cut the dough into 6 to 8 squares or rounds according to your preference.
- Bake Shortcakes: Place the shortcake pieces on a parchment-lined baking sheet and bake in the preheated oven for 12-15 minutes until they turn golden brown.
- Macerate Strawberries: While the shortcakes bake, combine the hulled and sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Let the mixture sit for 15-20 minutes to release the natural juices and become sweet and syrupy.
- Whip Cream: In a separate bowl, whip the heavy whipping cream with powdered sugar until soft peaks form, making a light and fluffy topping.
- Cool Shortcakes: Once baked, remove the shortcakes from the oven and allow them to cool slightly on a wire rack to firm up before assembly.
- Assemble Dessert: Slice each shortcake in half horizontally. Layer the bottom half with macerated strawberries and their syrup, then top with a generous dollop of whipped cream. Cap with the top half of the shortcake.
- Serve: Serve the strawberry shortcakes immediately for optimal flavor and texture, and enjoy this classic dessert fresh and delightful.
Notes
- For flakier shortcakes, ensure the butter is very cold before mixing.
- Adjust the sugar quantity in strawberries based on their natural sweetness.
- You can substitute milk with buttermilk for a richer flavor.
- Whip the cream just until soft peaks form to avoid over-beating, which can turn it into butter.
- Shortcakes are best served the same day to maintain texture and freshness.
